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With two tasty kinds of pasta and tons of vegetables, this recipe for Whole Wheat Vegan Pasta Salad is as pretty to look at as it is tasty. We also include a recipe for Italian dressing for the pasta that also works well for salads, marinades, and veggie dips.
If you follow a vegan diet, you still can bring something delicious to a neighborhood cookout when you have our recipe for Whole Wheat Vegan Pasta Salad.
People who eat specialty diets might sometimes get a sinking feeling when they are invited to community meals. Of course, everyone wants to be sociable, and nobody wants to be excluded because they eat differently. So most people just quietly accept the invitation and then try to figure out what they can bring that will help them enjoy the evening.

Whole Wheat Vegan Pasta Salad
Equipment
- 1 Large Sauce Pan
- 1 Sharp knife
- 1 Cutting Board
- 1 Colander
- 1 Large Mixing Bowl
- 1 Mason Jar
- 1 Refrigerator
Ingredients
Ingredients for Pasta Mixture:
- ½ box whole wheat penne pasta
- ½ box rotini tri color pasta
- ½ pc green bell pepper, chopped
- 1 cup diced, seeded tomatoes
- 5 strips roasted red peppers, diced
- ½ cup canned black olives drained, rinsed, sliced
Ingredients for Italian Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 tbsp water
- ½ tsp minced garlic
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tbsp dried parsley
- 1 pinch red pepper flakes
- 1 tsp salt or to taste
- ⅛ tsp black pepper
Instructions
- Fill a large saucepan with water and bring it to a boil.
- Cook the pasta according to the package instructions.
- Drain the pasta and rinse it under cool running water. Shake the colander several times to get rid of as much excess water as possible.
- Put the pasta into a large bowl.
- Create the Italian dressing by adding the oil, vinegar, water, basil, oregano, parsley, salt, pepper, and red pepper flakes to a 2 cup mason jar.
- Cap the jar with a tightly fitting lid and shake it to combine all the ingredients. Set this aside.
- Add the peppers, tomatoes, and olives to the pasta and stir them until they are thoroughly incorporated.
- Pour the homemade dressing from the jar over the pasta salad. Toss the pasta to coat it with the dressing. Taste as you go and stop when you feel the pasta is properly seasoned.
- You may not use all the Italian dressing. Taste the pasta and add additional salt if you feel it needs it.
- Cover the bowl of pasta salad with an airtight lid and refrigerate it for three or four hours to fully chill it.
- Serve.
Notes
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Related: Pasta Salad Recipes