Best Veggie Pasta Salad 8


Best Veggie Pasta Salad - Vegan, Gluten Free & Perfect for Potlucks!

 

Fall in love with tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad (and just so happens to also be a gluten-free pasta salad!).

 

My new thing on Sunday (starting as of last week) is to make a different big salad for lunches instead of soup as the weather is warming up a bit.  This was my first try at a fun and tangy salad and it came out awesome! It’s perfect for a side, snack, light meal or hearty dinner with the addition of a protein.  I love adding some marinated, grilled tempeh or tofu.  What’s also great about this is it’s also great if you’ve got a potluck, BBQ or other party where you need to bring a plant-based dish or someone asks for a vegan pasta salad. 

 

What makes this recipe shine? The pasta salad dressing.

 

Fresh lemon juice, fruity olive oil, lots of fresh garlic and tangy olive oil are mellowed out with a dash of agave for sweetness.  Not only is this the perfect pasta salad dressing, it would also be an incredible marinade! 

 

What makes a great gluten free pasta salad?  The pasta, of course!

 

I’ve been asked lots of times what my favorite gluten free pastas are.  I’ve tried quite a few because my daughter has lots of food sensitivities linked to Leaky Gut. My favorites are:

 

Ancient Harvest Quinoa Pasta

(Rotelle is what I used in this recipe – cooked for 7 minutes to hold firmness.)

 

Tinyada brown rice pasta.

It holds it’s shape well, isn’t gritty and has great flavor and texture.

 

Best Veggie Pasta Salad - Vegan, Gluten Free & Perfect for Potlucks! Best Veggie Pasta Salad - Vegan, Gluten Free & Perfect for Potlucks! Best Veggie Pasta Salad - Vegan, Gluten Free & Perfect for Potlucks!

 
Best Veggie Pasta Salad
Serves 12
Tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad.
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For The Salad
  1. 1 10 oz package rice or quinoa pasta
  2. 2 small zucchini, diced
  3. 2 small yellow squash, diced
  4. 1 red bell pepper, seeded and diced
  5. 1 green bell pepper. seeded and diced
  6. 1/4 purple onion, diced
  7. 1 pint grape tomatoes, halved
  8. 1 cup broccoli
  9. 1 jalapeno, seeded and diced (optional)
  10. 1 cup of fresh or frozen (thawed) green peas (optional)
For The Dressing
  1. 1/4 cup fresh lemon juice
  2. 1/3 cup extra virgin olive oil
  3. Agave or stevia, to taste (for vegetarian option use honey)
  4. 1 Tbsp coarse ground mustard
  5. 1/2 tsp salt
  6. 1/4 tsp pepper
  7. 1 tsp minced garlic
  8. 1 tsp dried oregano or 1 Tbsp fresh (I used Cuban oregano)
Instructions
  1. In a large bowl mix the salad ingredients.
  2. In a small bowl whisk the dressing.
  3. Pour the dressing over the salad mixture and toss to coat.
Notes
  1. ***To make this into a meal add some grilled tempeh or tofu
Adapted from Weight Watchers Potluck Pasta Salad
Adapted from Weight Watchers Potluck Pasta Salad
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/

Six Ingredients or Less Cookbook

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.


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