A plant-based version of pasta salad made even healthier as an actual salad, this Vegan Pasta Salad Salad is a tasty warm-weather dish!
Is is just me or does pasta salad remind you of warm summer days and childhood? Maybe you eat pasta salad on the regular or maybe you haven't had it in many years. Either way, this Vegan Pasta Salad Salad is a twist on the classic pasta salad and is definitely much healthier. I'm excited!
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Basically, this recipe is pasta salad. But on a salad.
Pasta salad salad. Get it?
And it's awesome!
Why I love this Vegan Pasta Salad Salad
- Dietary needs - this recipe is vegan, gluten-free, dairy-free, oil-free, and sugar free
- Explosion of texture - the soft pasta combined with the crunch of the greens and veggies is like a party in your mouth
- Healthier version of a classic - I took all the delicious flavors of pasta salad and turned it into a salad with good-for-you ingredients
Ingredient Notes
- Rotini: use a bean-based pasta for extra protein
- Baby Spinach
- Bell Peppers: choose your favorite color
- Carrots: not a traditional pasta salad ingredient, but carrots add crunch and flavor
- Tomatoes: either grape or cherry tomatoes work
Dressing
- White Balsamic Vinegar: this is the lighter counterpart to balsamic vinegar. You can find it in the oil/vinegar section of the grocery store. And it works perfectly in this dish because it has a less intense flavor than regular balsamic vinegar - it mimics the Italian dressing you'd find on traditional pasta salad
- Lemon Juice: fresh is best
- Spices: garlic powder, onion powder, salt
- Trader Joe's 21 Seasoning Salute: this is a great mixture of spices. If you don't have access to Trader Joe's, use a combination of some or all of the following: onion, garlic, carrot, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, rosemary, cumin, mustard, coriander, orange peal, tomato, and lemon.
How to make Vegan Pasta Salad Salad
Step 1. Cook the pasta according to the package instructions. Be sure to salt the water. If you plant to have leftovers, reserve several cups of the water to store the pasta in.
Step 2. Prepare the Italian dressing. Place the white balsamic vinegar, lemon juice, garlic powder, onion powder, 21 Seasoning Salute, and salt in a mason jar and shake until combined.
Step 3. Serve the pasta warm or cold. To plate, spread the spinach, pasta, and veggies evenly across 6 bowls. Drizzle with the Italian dressing. Enjoy!
Recipe Prayer
God, thank you for warm-weather dishes made healthy. Allow us to nourish our bodies with the food you provide. Amen.
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📖 Recipe
Vegan Pasta Salad Salad
Ingredients
- 1 8 Ounce Package Rotini I used chickpea pasta
- 16 Ounces Baby Spinach roughly 12 cups
- 2 Medium Bell Peppers diced
- 3 Medium Carrots sliced
- 12 Cherry Tomatoes halved
Dressing
- ½ Cup White Balsamic Vinegar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Trader Joe's 21 Seasoning Salute see post for substitution
- ½ Teaspoon Salt
Instructions
- Cook the pasta according to the package instructions. Be sure to salt the water. If you plant to have leftovers, reserve several cups of the water to store the pasta in.
- Prepare the Italian dressing. Place the white balsamic vinegar, lemon juice, garlic powder, onion powder, 21 Seasoning Salute, and salt in a mason jar and shake until combined.
- Serve the pasta warm or cold. To plate, spread the spinach, pasta, and veggies evenly across 6 bowls. Drizzle with the Italian dressing. Enjoy!
Nutrition
Nutrition information is an estimate.
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