Anti Inflammatory Vegan Fresh Italian Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

Anti Inflammatory Vegan Fresh Italian Pasta Salad

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Ingredients

6 servings

For the salad

12 oz dry rotini pasta
Barilla Chickpea Rotini Pasta - 8.8 Oz Barilla Whole Grain Rotini Pasta - 16 Oz Ancient Harvest Protein Red Lentil & Quinoa Rotini Tolerant Foods Tolerant Organic Red Lentil Rotini, 8 oz Superfood Green 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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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