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–+ servings
A plate of pasta salad salad.

Vegan Pasta Salad Salad

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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!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 333
Author Elizabeth

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

Calories: 333kcal | Carbohydrates: 61g | Protein: 21g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 498mg | Potassium: 1143mg | Fiber: 16g | Sugar: 17g | Vitamin A: 20452IU | Vitamin C: 124mg | Calcium: 258mg | Iron: 12mg