Italian Vegetable Pasta Salad
In the summer, pasta salad is a staple! One of my favorites is this Italian vegetable pasta salad. It is really quick and easy to make and so good! In fact it would be perfect for a picnic or pot luck. I used a gluten free lentil pasta so it also has more protein and fiber than traditional pasta salad, and I used a vegan parmesan so it is dairy free as well!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make the pasta, cook in salted water according to package directions. Drain, and rinse with cold water, then drain well, and place in a large bowl.
- Add the peppers, tomatoes, shallots, artichokes, olives, and cheese.
- In another smaller bowl, whisk together the olive oil, vinegar, salt, basil, oregano, pepper flakes and garlic
- Pour over the salad and toss together until well combined.
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- Heart Healthy