This Rainbow Pasta Salad is vegan, gluten free, oil free AND nut-free. It’s also bursting with delicious flavor from colorful veggies and a tahini-lemony dressing. =)
Cook pasta according to package directions, al dente (note: I use fusilli and it takes roughly 8-9 minutes until al dente). Drain and rinse with cold water and set aside.
Meanwhile, prepare and chop veggies. Add chopped red onion, bell pepper, cherry tomatoes, black olives and arugula to a large bowl.
Prepare the dressing by combining all dressing ingredients to a small bowl. Note: I like to use this zester to mince garlic. Stir with a small whisk until smooth.
When the noodles are done, add noodles to the large bowl of veggies. Next add the sauce and stir until combined. Serve immediately.
This dish makes 4 (2-cup) servings. Store in the fridge in an airtight container for 2-3 days. Note: if making this ahead of time, I highly recommend keeping the sauce separate until just before serving to retain the best flavor.
Keywords: pasta salad