Eosinophilic Esophagitis Friendly Vegan Fresh Italian Pasta Salad
Total time1 hr
Prep time20 min
Cook time10 min
4.8(7)
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Learn more →Ingredients
6 servings
For the salad
- 12 oz dry rotini pasta
- 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
- 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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