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Italian Pasta Salad with Balsamic Dressing Recipe

A vibrant vegan pasta salad tossed with fresh vegetables and balsamic dressing, perfect for warm days, potlucks, or casual weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • Rotini pasta uncooked: 3 cups
  • Cherry tomatoes halved: 1 ½ cups
  • Cucumber diced: 1 cup
  • Red onion thinly sliced: ½ cup
  • Bell pepper diced: 1 cup
  • Black olives sliced: ½ cup
  • Fresh basil chopped: ¼ cup
  • Balsamic vinegar: 3 tbsp
  • Olive oil: 4 tbsp
  • Dijon mustard: 1 tsp
  • Maple syrup: 1 tsp
  • Salt: ½ tsp
  • Black pepper: ¼ tsp

Method
 

  1. Boil pasta until al dente, about 10 minutes. Drain and rinse under cold water.
  2. In a bowl, whisk balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and black pepper.
  3. In a large mixing bowl, combine pasta, tomatoes, cucumber, onion, bell pepper, olives, and basil.
  4. Pour balsamic dressing over salad. Toss gently until well coated.
  5. Chill for 20 minutes before serving for best flavor.

Notes

Nutritional Values (per serving)

  • Calories: 290
  • Total Fat: 9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 8g

Vitamins and Minerals (per serving)

  • Vitamin C: 22%
  • Vitamin A: 10%
  • Folate: 9%
  • Iron: 11%
  • Magnesium: 8%

Additional Notes/Tips

  • Use gluten-free pasta for a GF option.
  • Add arugula for peppery flair.
  • Double the balsamic dressing if you like your salad extra sassy.