Vegan Gluten Free Pasta Salad
Made in 20 minutes with pantry staples, this Vegan Gluten Free Pasta Salad can be enjoyed any time! It has tofu feta, roasted red pepper, artichoke hearts, and olives.
Servings: 6
Calories: 396kcal
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 1 tablespoon lemon juice
- Salt and pepper
Pasta Salad
- 8 ounces rotini pasta - I used chickpea pasta
- 1 cup tofu feta
- 1 cup chopped roasted red pepper
- 1 cup chopped artichoke hearts
- ½ cup sliced Kalamata olives
- Handful chopped fresh basil
- Salt and pepper
Instructions
Dressing
- Add all ingredients to a small bowl. Whisk.
Pasta Salad
- Cook pasta according to directions. Drain water and let cool.
- Add roasted red pepper, artichoke hearts, tofu feta, Kalamata olives, and pasta to a large mixing bowl. Stir.
- Add dressing, chopped fresh basil, and salt and pepper. Mix well to combine.
Notes
This recipe will last 5 days in an airtight container in the fridge.
Nutrition
Calories: 396kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 636mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 2mg
