VEGAN ANTIPASTO PASTA SALAD

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Vibrant, fresh, flavorful vegan antipasto pasta salad is a mouthwatering, healthy, and satisfying dish. Great for potlucks, picnics, lunchboxes, or when you need a quick meal in less than 30 minutes!

Antipasto, which translates to “before the meal” in Italian, traditionally refers to a variety of appetizers or small dishes served before the main course. These delightful starters often include an assortment of cured meats, cheeses, olives, and marinated vegetables.

This vegan antipasto pasta salad puts a creative and wholesome spin on this classic concept by combining the irresistible flavors of antipasto with the satisfying heartiness of pasta while keeping it entirely plant-based.

This recipe is completely soy, nut, and oil-free. Additionally, it can be made gluten-free by using GF pasta.

HOW TO PREPARE THIS VEGAN ANTIPASTO PASTA SALAD

(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).

This pasta salad is very simple to make; cook pasta, open some cans, and chop just a few ingredients. My type of recipe for busy days!

This salad is also great for mixing in some leftovers from previous recipes and meals.

You can enjoy it as a fresh, quick lunch or dinner, as a main dish or side dish, or pair this salad with roasted veggies or veggie burgers.

KITCHEN EQUIPMENT

To prepare this delicious vegan antipasto pasta salad, the following items/tools are suggested:

• Large pot to cook the whole wheat rotini pasta.
• Colander to drain the cooked pasta, and fine mesh strainers to rinse the cannellini beans and capers.
• Chopping board and knife to chop the cherry tomatoes, bell peppers, and shallots.
• Small bowl and whisk to prepare the oil-free dressing.
• Large mixing bowl to mix all the salad ingredients together.
• Serving spoon to toss and serve the salad.

INGREDIENTS

Here is a list of everything you will need to prepare this vegan antipasto pasta salad:

For the pasta salad:

• Whole wheat rotini pasta: adds a hearty base to the salad and provides fiber and complex carbohydrates for sustained energy. You can also opt for GF rotini pasta if needed.

• Artichoke hearts: offer a unique flavor and texture while being a good source of fiber, antioxidants, and nutrients.

• Cannellini beans: boost the salad’s protein content, making it more filling and satisfying.

• Cherry tomatoes: adds a burst of color, sweetness, and tanginess.

• Chopped bell peppers: provide sweetness, color, and crunchy texture. I’m using colorful and sweet mini-peppers.

• Olives: we’ll use green and black, of any variety you prefer. They impart a salty, tangy flavor. I love olives in salads.

• Caper: add a tangy and salty flavor to the salad.

• Fresh basil: adds a touch of aromatic freshness and complements the other flavors in the salad.

For the oil-free salad dressing:

• Balsamic vinegar: acts as the base for the dressing, providing a tangy and slightly sweet flavor.

• Maple syrup: offers a natural sweetness to balance the acidity of the vinegar.

• Shallot: adds a mild onion flavor and a bit of texture to the dressing.

• Dijon mustard: enhances the taste with a slightly tangy and spicy kick and helps emulsify the dressing.

And the final seasoning:

• Garlic salt and black pepper: season the salad, bringing out the flavors of the other ingredients. You can add them directly to the dressing or at the end after mixing.

DIRECTIONS WITH PICTURES

Cook the pasta: In a large pot of boiling salted water, cook the whole wheat rotini pasta according to the package instructions until al dente.

Once cooked, drain and let it cool.

Prepare the vegetables and beans: Drain and quarter the artichoke hearts while the pasta is cooking. Drain and rinse the cannellini beans. Cut the cherry tomatoes in halves. Chop the bell peppers, slice the green and black olives, and drain the capers.

Make the dressing by whisking together the balsamic vinegar, maple syrup, shallot, and Dijon mustard until well combined.

Combine the salad: Add all the ingredients to a large mixing bowl. Pour the dressing over the pasta mixture and gently toss until all ingredients are well coated with the dressing. Add garlic salt, and black pepper to taste.

Refrigerate and serve: Cover the salad and refrigerate for 1 hour to allow the flavors to meld. Then, enjoy your vegan antipasto pasta salad as a main dish or side dish.

What you’ll love about this recipe? Well, you will find that it is:

• Plant-based and balanced.
• Nutritious and healthy.
• Quick and versatile.
• Satisfying.
• So flavorful and colorful.

Let’s prepare this vegan antipasto pasta salad!

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PRINTABLE RECIPE AND INSTRUCTIONS

WAYS TO ENJOY THIS VEGAN ANTIPASTO PASTA SALAD

This versatile vegan antipasto pasta salad can be enjoyed as a main or side dish in various ways. Here are some ideas to make the most of it:

• As the main dish: Serve the pasta salad as a light and satisfying main course, especially during warm weather months when you prefer a refreshing meal. Add marinated tofu, tempeh, or your favorite vegan protein to make it heartier.

• As a side dish: Pair the pasta salad with grilled or roasted vegetables or veggie burgers for a well-rounded meal.

• For potluck or picnic: This pasta salad is perfect for sharing at a potluck, picnic, or barbecue. It’s a real crowd-pleaser that appeals to all types of eaters.

• In the lunchbox: Pack individual portions of the pasta salad in airtight containers for a delicious, healthy, and easy-to-transport lunch option.

• Customize it: Feel free to mix and match additional ingredients to suit your taste preferences, such as marinated mushrooms, vegan feta or mozzarella cheese, or roasted red peppers.

If you are hungry for some similar veggie salads or bowls, you could also try these yummy recipes:

• Grilled veggies and brown rice bowl.
• Tabbouleh Salad with Chickpeas.
• Peach and Black Bean salad.
• Rainbow Quinoa Salad Recipe.