Description
This vegan pasta salad recipe couldn't be easier! Prep the veggies and dressing while the pasta boils and mix it altogether. It's great served cold or hot!
Ingredients
Scale
- 2 cups farfelle pasta + water for boiling
- 2 cloves garlic, minced*
- 1 Tablespoon olive oil
- 12 ounces asparagus, chopped into 1" pieces
- 1/2 cup red onion, sliced thin
- 1 cup grape tomatoes, halved
- 1/4 cup kalamata olives (pitted!)
Dressing
- 3 Tablespoons olive oil
- 2 Tablespoons maple syrup or honey
- 2 cloves garlic, minced*
- 1 Tablespoon balsamic vinegar
- 1/2 Tablespoon dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Boil pasta until al dente. While pasta is boiling, add olive oil to a small skillet and heat to medium. Sauté garlic until fragrant, about 3 minutes. Remove from heat and set aside. Drain the pasta and allow it to cool.
- Add dressing ingredients – olive oil, maple syrup/honey, sautéed garlic, balsamic vinegar, dijon mustard, sea salt, pepper, red pepper flakes – to a mason jar and shake vigorously to combine. (I like to make the dressing in a mason jar for easy cleanup!)
- In a large bowl, add cooled pasta, asparagus, red onion, tomatoes, and olives. Pour the dressing over top and stir to combine.
- Serve cold, or heat it up on the stovetop for dinner!
Notes
This serves about 8 people as a side.
*The sautéed garlic is optional. I happen to L-O-V-E garlic, but if you want to omit it? The salad is still delicious. ;)
- Prep Time: 15 mins
- Category: Side Dish
Nutrition
- Calories: 197
- Sugar: 5.3 g
- Sodium: 279.3 mg
- Fat: 7.7 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 6.6 g
- Trans Fat: 0.0 g
- Carbohydrates: 28.2 g
- Fiber: 2.3 g
- Protein: 4.8 g
- Cholesterol: 0 g