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Colorful Vegan Mediterranean Pasta Salad with fresh vegetables and herbs

Vegan Mediterranean Pasta Salad

This Vegan Mediterranean Pasta Salad is a bright and tangy dish, perfect for meal prep or a light dinner, packed with nutritious ingredients and flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Seasoning
  • 500 g fusilli pasta Regular, whole-wheat or gluten-free fusilli can be used.
  • 1 cube vegetable bouillon Choose a low-sodium cube if watching salt.
Vegetables and Beans
  • 3 small cucumbers Peeled or unpeeled based on preference.
  • 1/2 cup sliced black olives Kalamata-style or standard black olives can be used.
  • 1/2 cup chopped sun-dried tomatoes Adds concentrated tomato flavor.
  • 1 can chickpeas or cannellini beans Drained and rinsed, optional for added protein.
Dressing
  • 1/3 cup olive oil Extra virgin preferred for flavor.
  • 1/4 cup lemon juice Fresh is best.
  • 1 teaspoon Dijon mustard Helps emulsify the dressing.
  • 1.5 tablespoons honey or maple syrup Maple keeps it fully vegan.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon cayenne pepper Optional heat; adjust to taste.
Fresh Herbs and Optional Add-ons
  • 1/4 cup packed fresh mint Finely chopped for flavor.
  • 1 cup roasted red peppers Chopped, optional add-on.
  • 1 cup artichoke hearts Chopped, optional add-on.
  • 1/4 cup toasted pine nuts For added crunch.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add fusilli and vegetable bouillon cube to boiling water.
  3. Cook pasta until al dente, about 8-10 minutes, depending on package instructions.
Preparing Ingredients
  1. While pasta cooks, wash and chop cucumbers and sun-dried tomatoes, and slice olives.
  2. Finely chop the fresh mint.
Mixing Dressing
  1. In a jar or bowl, combine olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and cayenne pepper.
  2. Shake or whisk until emulsified.
Final Assembly
  1. Drain the cooked pasta and rinse under cold water to cool it.
  2. In a large bowl, combine cooled pasta, chopped cucumbers, sun-dried tomatoes, olives, and mint.
  3. Pour dressing over and toss gently to coat.
  4. Chill in the refrigerator for at least 2 hours to allow flavors to meld.
Serving
  1. Before serving, taste and adjust seasoning as necessary.

Notes

Chill the salad for best flavor; it keeps well in the fridge for 3-4 days.