Pasta Salad

2020-04-26
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 30m
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Nutritional Info

This information is per serving.

  • Carbohydrates

    71.8g
  • Fiber

    4.2g
  • Protien

    16.1g
  • Salt

    10g
  • Calories

    340
  • Fat

    25g

Ingredients

  • ¾ c. pasta
  • 1 small cucumber
  • ½ onion
  • ½-⅔ c. cherry tomatoes
  • ⅓ c. seedless olives
  • 8 oz. Daiya Mozzarella
  • 1 bunch of greens (I use parsley and dill)
  • 2 T. olive oil
  • Seasonings (I use a mixture of Italian herbs)
  • Salt to taste

 

Notes

As pasta salad chills, it can taste a little less flavorful (cold dulls our sense of taste just a tad), so be sure to taste the salad and season again just before serving. Pasta salad keeps well in the fridge for about five days, so it can easily be made in advance.

 

Method

Step 1

Boil water, add pasta and cook until tender.

Step 2

While the pasta cooks, we will take care of the rest of the ingredients.

Step 3

Finely chop the greens and cucumbers, halve the cherry tomatoes, chop the onion rings, and chop the vegan mozzarella cheese as you wish.

Step 4

Transfer all the ingredients to a deep bowl.

Step 5

Cool the pasta, add olive oil and seasonings (I use a mixture of Italian herbs) to it, and mix well.

Step 6

Transfer the pasta mixture into the bowl with your vegetables, add salt to taste, and mix well.

Cooking process:

Boil water, add pasta and cook until tender. While the pasta cooks, we will take care of the rest of the ingredients. Finely chop the greens and cucumbers, halve the cherry tomatoes, chop the onion rings, and chop the vegan mozzarella cheese as you wish.

Transfer all the ingredients to a deep bowl. Cool the pasta, add olive oil and seasonings (I use a mixture of Italian herbs) to it, and mix well. Transfer the pasta mixture into the bowl with your vegetables, add salt to taste, and mix well. A healthy, hearty dinner is ready!

 

Bon Appetit!

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