Grilled Vegetable Garden Pasta Salad (Dairy Free)
Easy, healthy and delicious grilled vegetable pasta salad. Fantastic vegan summer salad to take to a party and share with a friend. Grilled vegetables and pasta come together in an easy, homemade vegan Italian dressing. Tastes even better when it’s sat in the fridge for a day.
Servings: 8
Calories: 406kcal
Ingredients
Italian dressing
- ½ cup olive oil
- ¼ cup white wine vinegar can also use red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- 1 clove garlic pressed or minced
- 2 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1½ teaspoon salt or salt to taste
- ¼ cup finely grated Violife vegan parmesan optional
- ½ teaspoon black pepper
Pasta salad
- 1 lb bag of pasta cooked al dente
- 2 small zucchinis
- 1-2 bell peppers
- ½ red onion
- ¼ cup kalamata olives
- ½ cup jarred artichoke hearts
- Handful of cherry tomatoes
- Handful of baby arugula optional
- 16 oz can of cannellini or great northern beans drained and rinsed
- Violife vegan feta cheese optional but tastes really good in this
- Top with fresh basil and grated vegan parmesan cheese at the end
Instructions
- Grill or sauté the zucchini, peppers and onions. Tastes really good to season with salt or a steak seasoning. Brush with a little olive oil if grilling.2 small zucchinis, 1-2 bell peppers, ½ red onion
- Cook your pasta according to the package. Drain and rinse with cold water1 lb bag of pasta
- Chop up your olives, artichoke hearts and tomatoes. Drain and rinse your white beans. Add them to a large mixing bowl with the cooked pasta and grilled vegetables.¼ cup kalamata olives, ½ cup jarred artichoke hearts, Handful of cherry tomatoes, 16 oz can of cannellini or great northern beans, Handful of baby arugula
- Mix together the dressing ingredients in a jar. Shake well, and pour over the pasta salad½ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon lemon juice, 1 teaspoon dijon mustard, 1 teaspoon sugar, 1 clove garlic, 2 teaspoon Italian seasoning, 1 teaspoon onion powder, 1½ teaspoon salt, ½ teaspoon black pepper, ¼ cup finely grated Violife vegan parmesan
- Top with some fresh basil and vegan parmesan cheese
Video
Notes
Make sure not to over cook the pasta. Cook it al dente.
If you want an even easier way to make this, use a store bought Italian dressing instead of making it yourself. Just check the ingredients that it doesn’t have cheese in it.
Get your hands on some Violife vegan parmesan, or dairy free feta cheese. It tastes so good in this dairy free pasta salad.
If you don’t feel like grilling the vegetables, it works to sauté them as well. They taste amazing if you use a cast iron skillet.
Nutrition
Calories: 406kcal | Carbohydrates: 35g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 1535mg | Potassium: 276mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1112IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 3mg