Low Sugar Vegan Fresh Italian Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

Low Sugar Vegan Fresh Italian Pasta Salad

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Ingredients

6 servings

For the salad

12 oz dry rotini pasta
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1 tbsp salt
1 cup cherry tomatoes, halved
1 cup english cucumber, diced into ½-inch pieces
1 cup jarred roasted red peppers, drained and sliced
½ cup pitted kalamata olives, halved
½ cup pepperoncini, sliced into rings
¼ cup red onion, thinly sliced
¼ cup fresh basil leaves, torn
2 tbsp fresh flat-leaf parsley, roughly chopped

For the vinaigrette

⅓ cup red wine vinegar
⅔ cup extra-virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes.
2
Drain the pasta in a colander and rinse under cold running water until completely cool to the touch. Shake off excess water and transfer to a large mixing bowl.

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