This bright, no-cook-required salad brings together tender stuffed pasta with a punchy red wine vinaigrette, and it's built almost entirely from the kind of produce and pantry staples that define this way of eating. Cherry tomatoes, crisp cucumber, roasted red peppers, and kalamata olives bring color and briny depth, while torn basil and a good drizzle of olive oil keep things fresh and herby. The Dijon-oregano vinaigrette gets whisked until glossy and clings to every bite, tying the whole bowl together without feeling heavy. A short chill in the fridge lets the pasta soak up all that dressing, so the flavors deepen the longer it sits. Serve it straight from the fridge or at room temperature alongside grilled vegetables or a simple green salad for an easy, plant-forward lunch or side. It's a genuinely satisfying option for anyone building meals around Mediterranean staples like olive oil, olives, and fresh vegetables.
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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.
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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