Vegan Mediterranean pasta Salad
This Mediterranean pasta salad recipe has the BEST vegan homemade dressing. It's bursting with flavors with sun dried tomatoes, black olives, mint, and cucumber! The best summer pasta salad.
Ingredients
For the Salad:
- 500 grams Fusilli pasta, or any other kind
- 1 vegetable bouillon cube, or chicken
- 3 Persian cucumbers
- 1/2 cup black olives, sliced
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup fresh mint, packed
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons honey, or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, more per preference
Instructions
- Start by boiling the pasta to al dente per package instructions, using the bouillon cube in the pasta water
- Chop the cucumber into small pieces, along with the sun dried tomatoes
- Finely chop the fresh mint leaves
- In a mason jar, add all the dressing ingredients and shake very well to emulsify the oil
- In a bowl, add the pasta, sun dried tomato, black olives, cucumber and mint along with the dressing and mix well
- Refrigerate for a few hours for best results and enjoy!
Notes
- If you don't have sun dried tomatoes, substitute for fresh tomatoes but I also suggest adding in some feta cheese to get the saltiness
- You can also use chopped sweet peppers with or instead of the cucumbers
- You can replace the mint with Basil if preferred
- Adjust the amount of cayenne pepper to your taste but add a little at a time as it is very spicy
Serving: 1serving, Calories: 578kcal, Carbohydrates: 89g, Protein: 15g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 610mg, Potassium: 688mg, Fiber: 5g, Sugar: 13g, Vitamin A: 323IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 3mg
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