🌱 Vegan Italian Pasta Salad

Ingredients 🛒

For the Salad

• 1 pound (450 g) spaghetti
• 2 cups cherry tomatoes, halved
• 2 cups cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 1 cup sliced black olives
• 2 celery stalks, diced (optional)
• ¼ cup chopped parsley

For the Dressing

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sugar or maple syrup

Instructions 👩‍🍳

1. Cook the spaghetti in salted water until just al dente. Drain and rinse under cold water.
2. Whisk the dressing ingredients until combined.
3. Toss the slightly warm pasta with half the dressing.
4. Add the tomatoes, cucumber, pepper, onion, olives, celery, and parsley.
5. Pour over the remaining dressing and toss well.
6. Chill at least 30 minutes. Toss again before serving.

Nutrition

Estimates based on spaghetti, vegetables, olives, and Italian dressing. Exact numbers may vary by pasta brand and oil amount.

Notes & Tips 💡

• If you’re making this a day ahead, keep a little dressing aside for the next day.
• Pepperoncini or banana peppers add extra tang.
• Cut the spaghetti with kitchen shears after cooking if you want it easier to serve from a tray.
• This is excellent next to grilled vegetables, sandwiches, or picnic mains.