This Italian Pasta Salad is easy to make with pantry staples like olives, roasted red peppers, onions, parsley, tomatoes, and leftover pasta. It is covered in the most amazing dressing and you will never taste it is vegan. Everything comes together in 10 minutes.
I have to say, I could eat salads the whole year, if I wanted to.
But for sure the salad must be good and amazing like this Macaroni Salad, the Greek Pasta Salad, my Cold Pasta Salad, or Spaghetti Salad.
So if you find salad recipes here, you can be sure they are seriously delicious. Salads that are good enough to eat even for lunch or dinner.
Why this is the best Italian Pasta Salad
This is a salad that is so easy to make and the flavor is just spot on.
What you get is a flexible dish that works beautifully with any pasta you like, and is perfect for meal prep.
Easy as it can be in 10 minutes with step by step pictures so you can see and know the perfect results.
What you need for this Italian Pasta Salad recipe
- Pasta
- Olives
- Roasted peppers
- Red onions
- Tomatoes
- Fresh parsley
- Vegan mozzarella
- Italian dressing
How to make Italian Pasta Salad
Combine pasta, roasted peppers, onions, olives, tomatoes, vegan mozzarella in a large bowl.
Mix with Italian Dressing, season with a pinch salt and pepper and mix well.
Finally add fresh parsley and serve on plates or bowls.
Storage and variations
This Italian Pasta Salad can be stored in the fridge for around 5 days. It is a great meal for meal prep as you can easily double or triple the ingredients.
If you want to give a bit of variations to this recipe, I suggest you swap roasted peppers for capers, or use yellow onions or scallions instead of red onions.
For a spicy tang, you can add a bit hot sauce.
Other pasta recipes that you can’t resist:
If you make this Italian Pasta Salad, snap a picture and tag me on Instagram and Facebook.
Love seeing all your remakes.
Cheers, Florian.
Italian Pasta Salad
This Italian Pasta Salad is easy to make with pantry staples like olives, roasted red peppers, onions, parsley, tomatoes, and leftover pasta. It is covered in the most amazing dressing and you will never taste it is vegan. Everything comes together in 10 minutes.
Ingredients
- 4 cups cooked pasta (use gf, if preferred)
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup olives (black), chopped
- 1/3 cup red onion, chopped
- 1/2 cup roasted red peppers from jar, finely chopped
- 4 oz vegan mozzarella, chopped
- 1/4 cup fresh parsley
- 1 batch Italian dressing
- salt, pepper to taste
Instructions
- Combine pasta, roasted peppers, onions, olives, tomatoes, vegan mozzarella in a large bowl.
- Mix with Italian Dressing, season with a pinch salt and pepper and mix well.
- Finally add fresh parsley and serve on plates or bowls.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 407Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 708mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 12g