Pasta Vegetable Salad (Vegan)

Vegan Pasta Vegetable Salad
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 2 clove garlic, minced
  • juice of 1 large lemon
  • salt and pepper to taste
  • 1 generous pinch red pepper flakes
  • 1 lb fusilli pasta, cooked
  • 1 large bunch broccoli, florets only, steamed lightly and shocked in ice water bath
  • 2 red bell peppers, roasted, skins and seeds removed and sliced
  • 1 bunch scallions, white and green parts,chopped
  • 2-3 ribs celery, chopped
  • 1 can black olives, sliced
  • 1 container grape tomatoes, sliced in halves
  • 1 large red onion, chopped
  • 1 cucumber, peeled, seeds removed and chopped
  • 1 can chickpeas, rinsed
preparation steps:
1. place first seven ingredients in the bottom of a large bowl and whisk together
2. add the rest of ingredients and toss together
3. serve cold
*hint #1: leftover broccoli stalks, run through the shredder blade in your food processor, make a great base for coleslaw-i like them mixed with shredded carrot  with a vegenaise and cider vinegar dressing
*hint #2: toss in some vegan Mayo to change things up


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