Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Big white bowl of summer pasta salad with artichokes and olives.

Vegan Pasta Salad

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 plates 1x
  • Category: Lunch & Dinner
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

This cold Vegan Pasta Salad recipe is so easy for potlucks, picnics or an easy make-ahead dinner. And this healthy summer pasta salad is equally delicious both warm or cold!


Scale

Ingredients


Instructions

  1. Begin by cooking your gluten free pasta according to the package instructions in boiling salted (not oiled) water. Then drain and add back into the now empty cooking pot off the heat.
  2. To the cooked pasta add the avocado oil, marinated artichoke hearts, green olives, kalamata olives, parmesan and garlic powder. Stir to combine.
  3. Taste and add salt and pepper as needed.
  4. Serve warm immediately or store in an air tight container in the fridge until cold.

Keywords: vegan pasta salad, vegan pasta salad recipe, gluten free pasta salad recipe,

Recipe Card powered byTasty Recipes
shares