Anti Inflammatory Vegan Stuffed Pasta Salad
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz vegan stuffed pasta (tortellini-style, such as a spinach-tofu or mushroom variety)
- 1 tbsp olive oil
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
For the salad
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ½ cup roasted red peppers, drained and sliced
- ½ cup pitted kalamata olives, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- ¼ cup vegan parmesan, grated (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the vegan stuffed pasta according to package directions until tender with no resistance at the center, typically 4–6 minutes. Drain in a colander, then transfer to a large mixing bowl and toss with 1 tbsp olive oil to prevent sticking. Spread the pasta out slightly and let it cool to room temperature, about 15–20 minutes.
- 2
While the pasta cools, make the vinaigrette: combine the red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl or jar and whisk together. Drizzle in the 1/3 cup olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
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