VEGAN ANTIPASTO PASTA SALAD
Vibrant, fresh, flavorful vegan antipasto pasta salad is amouthwatering, healthy, and satisfying dish. Great for potlucks, picnics, lunchboxes, or when you need a quick meal in less than 30 minutes!
Equipment
- 1 large pot
- 1 colander (and Fine Mesh Strainers for small ingredients)
- 1 chopping board
- 1 chef knife
- 2 mixing bowl
- 1 serving spoon
Ingredients
For the pasta salad
- 16 oz whole wheat rotini pasta (454 g)
- 14 oz artichoke hearts (1 can, drained and quartered
- 15 oz cannellini beans (1 can, 425 g of drained and rinse beans)
- 1 cup cherry tomatoes (cut in halves)
- 1 cup bell pepper (chopped colorful mini peppers recommended)
- ½ cup black olives (sliced)
- ½ cup green olives (sliced)
- ¼ cup capers (drained)
- 3 tbsp fresh basil (chopped)
For the oil-free salad dressing:
- 1/3 cup balsamic vinegar
- 2 tsp maple syrup
- 1 ½ tsp Dijon mustard
- 2 tbsp shallot (finely chopped)
For the final seasoning:
- garlic salt (to taste)
- black pepper (to taste)
Instructions
- 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 the pasta and let it cool. Set aside.
- While the pasta is cooking, drain and quarter the artichoke hearts. Drain and rinse the cannellini beans. Cut the cherry tomatoes in halves, chop the bell peppers, and slice the green and black olives.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, finely chopped shallot, garlic salt, and black pepper until well combined. Taste and adjust the seasoning as needed.
- In a large mixing bowl, add the cooked and cooled pasta, artichoke hearts, cannellini beans, cherry tomatoes, bell peppers, black olives, green olives, and capers. Pour the dressing over the pasta mixture and gently toss until all ingredients are well coated with the dressing.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a gentle stir and taste for seasoning, adjusting if necessary.
- And right before serving, mix in the chopped basil.
- Enjoy your vegan antipasto pasta salad as a main dish or side dish.
Notes
• *You can make this pasta salad GF using Gluten-Free rotini.
• This salad is more enjoyable and tastier fresh; however, you can store this pasta salad in the refrigerator for 2-3 days, covered correctly in an airtight container.
• Keep in mind that the pasta may absorb some of the dressing over time, which might change the texture slightly.
• If you plan to enjoy the salad over several days, consider dressing only the portion you plan to eat and storing the remaining undressed salad in the fridge. This step will help maintain the freshness and prevent the pasta from getting too soggy. When ready to eat another serving, mix in the dressing and chopped basil as needed.