Simple Oil-free Vegan Pasta Salad

By TAMMY-6

Ingredients

• ngredients, makes 4 servings:
• 200 g brown rice fusili pasta
• 3 on-the-vine tomatoes
• 1 cucumber
• 1 small can of corn kernels
• 1/2 large red onion
• 1-2 tbsp balsamic vinegar
• Vegan Oil-free Pesto recipe can be found here!
• Dried spices, to taste:
• Oregano
• Basil
• Thyme
• Rosemary
• Freshly ground black pepper

Details

Servings 4
Adapted from gluten-free-vegan-girl.com

Preparation

Step 1

Pasta salad is just pure genius in my opinion. It is a no-brainer for potlucks (even the meat-eaters will love it), as well as for other occasions where you are asked to bring with you a side dish. It should be served cold, so if you are making it for a party you can make it the day before, giving you less to do on the actual day of the gathering. I know that whenever I am hosting there always seems to be a million extra things popping up that needs to be done, and making the majority of the food in advance is a massive help.

So not only is it quick, taking less than 30 minutes to make, but it is very easy bringing it to places. I always bring either this or my

You can really use whatever vegetables you prefer, but I have provided you with a list of what I usually add in. Some great additional ingredients you can add in is olives, kidney beans and bell peppers.

Ingredients, makes 4 servings:

Directions:

Cook the pasta until al dente according to your package, and drain when done. While that is cooking prepare the vegan pesto as written in that post. Chop up all the vegetables and place in a large bowl. Combine the drained pasta, vegetables, vinegar and all of the pesto, and toss this until everything is evenly coated. Add in the desired seasonings and the salad is done!

how much pesto does this recipe call for? I know it’s the entirety of the pesto recipe but I think I am just going to buy pesto (no offense I’m sure yours is very delicious and I might still make it depending)

So could you tell me approximately how much pesto the recipe makes? I know you might not know exactly but an approximation is fine

Hmm, I would say somewhere between 1-2 cups, however you might need distinctly less if you use store-bought pesto. Since the latter usually contains oil, a little goes a long way. My best advice would be to start off with 1/2 cup and gradually add in more if necessary!

What is the pesto recipe please, the link doesn’t work. I would rather make it then buy it. Thanks

Hi there, and welcome to my blog. My name is Solveig Berg Vollan, and I am a 18 year old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make first? Look through my