Rainbow Pasta Salad
PinServings: 4
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. =)
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Ingredients
- 8 ounces whole wheat pasta - or gluten free- I use fusilli
- 1/2 medium red onion - finely chopped (about 3/4 cup)
- 1 medium orange bell pepper - seeded and diced
- 1 cup cherry/grape tomatoes - halved
- 3.8 ounce jar sliced black olives - drained
- 1 1/2 cups baby arugula - packed
- Dressing:
- 2 cloves garlic - minced
- 2 tablespoons whole grain mustard
- 1 tablespoon tahini
- 2 tablespoons white wine vinegar
- juice from 1 lemon - 2-3 tablespoons
- 1 tablespoon maple syrup - or agave nectar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Instructions
- 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 6 (1/3-cup) servings. Store in the fridge in an airtight container for 2-3 days.
Notes
- If making this ahead of time, I HIGHLY recommend keeping the sauce separate until serving, so the pasta retains its flavor over time.
- This dish also goes great topped with toasted pine nuts, or pepitas (shelled pumpkin seeds).
Nutrition
Serving: 1.3cups | Calories: 219kcal | Carbohydrates: 42.1g | Protein: 7.8g | Fat: 3.2g | Sodium: 273.2mg | Sugar: 5.3g
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