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How to Make Vegan Italian Pasta Salad with Vegetables and Olives - A Step-by-Step Guide

When it comes to summer meals, nothing beats a refreshing and flavorful pasta salad. And if you're looking for a healthy and satisfying option that's also vegan, this Italian Pasta Salad with Vegetables and Olives is just what you need. Packed with fresh, vibrant veggies, zesty olives, and a tangy homemade dressing, this dish is a perfect addition to any picnic, barbecue, or potluck.

This salad is a celebration of all things Italian, with the vibrant flavors of the Mediterranean shinin...

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Ingredients

  • 1 (12 ounce) package fusilli pasta
  • 3 tablespoons extra-virgin olive oil, divided, or more if needed
  • ½ cup Kalamata olives, pitted
  • ¼ cup Italian parsley
  • 1 teaspoon capers in brine, drained
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, minced, divided
  • ⅛ teaspoon red wine vinegar
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 large zucchini, cut into 1/2-inch cubes
  • 1 large red bell pepper, cut into 1-inch cubes
  • 1 small onion, cut into 1-inch cubes
  • 10 cherry tomatoes

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 5
  • Yield: 5 servings

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
  • Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
  • Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
  • Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
  • Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

    • Nutrition

    405 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Sodium: 255mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 12g
    • Vitamin C: 63mg
    • Calcium: 44mg
    • Iron: 3mg
    • Potassium: 631mg

    Categories

    Vegan recipes
    Italian recipes
    Pasta recipes
    Salad recipes
    Vegetable recipes
    Olives recipes