Vegan Spring Time Pasta Salad
vegan Vegan Salad Recipes

Vegan Spring Time Pasta Salad

Spring time calls for pasta salad!

My husband celebrated his birthday last weekend, the big 48!!  In honor of his birthday we enjoyed a backyard barbecue will a few of his favorites!

On the menu, our favorite vegan burgers (seriously, these are the BEST for grilling!!) on the grill along with some grilled veggies and of course – his favorite Vegan Spring Time Pasta Salad!

Ancient Harvest Quinoa Super-grain Elbow Pasta

Number one thing I love best about this pasta salad – it’s super easy to make! I do like to make it up the day before, I think letting it sit for a day makes it only BETTER.

My go to pasta -> Ancient Harvest Quinoa Super-grain Elbow Pasta! I love how this stuff cooks up, great taste and texture.  This quinoa-corn pasta is so light and perfect for pasta salad…or really ANYTHING.  Oh, and it’s healthier for you than traditional pasta – gotta love that! FYI – it’s gluten free too.

Who’s ready for pasta salad???

Vegan Spring Time Pasta Salad

Vegan Spring Time Pasta Salad

Vegan Spring Time Pasta Salad

Print Recipe
Serves: 6 Cooking Time: 20 minutes

Ingredients

  • 8 ounces Macaroni Noodles
  • 1 cup Broccoli Florets
  • 1/2 cup Cucumber, diced
  • 1/2 cup Red Pepper, diced
  • 1/2 cup Black Olives, sliced
  • 1/4 cup Red Onion, diced
  • 1/2 cup Vegan Mayo
  • 2 tsp White Wine Vinegar
  • 2 tbsp Sriracha
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Oregano
  • 1 tsp Agave nectar

Instructions

1

Cook the pasta according to the directions on the package.

2

In a large mixing bowl add broccoli, cucumber, red pepper, black olives and red onion. Toss veggies together.

3

Once pasta is done, drain and rinse with cool water.

4

Add pasta to veggies in large mixing bowl.

5

Add vegan mayo, white wine, vinegar, sriracha (less or more to your taste), salt, black pepper, oregano and agave nectar to your veggies and pasta, coat well.

6

Cover and refrigerate until ready to serve. Stir again just before serving.

Notes

Making the day before and letting it refrigerate over night only makes it BETTER!

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Kate XO

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