Vegan Italian Pasta Salad With Pepperoni
This cold Vegan Italian Pasta Salad dish is always on heavy rotation at the house. It's easy to make with either homemade or store-bought Italian Dressing. Made with vegan pepperoni and loaded with vegetables. It makes a perfect entrée, salad, or side dish! It will be one of the stars of your next summer barbecue!
Servings: 8 servings
Calories: 464kcal
Ingredients
- 16 oz Pasta - cook according to package instructions
- 5 oz Vegan Pepperoni Slices - 5 oz bag and will like the Field Roast Brand
Salad Ingredients
- 2 Bell Peppers chopped
- 1 teaspoon Italian Seasoning
- 4 oz Fresh Basil chopped
- 2 cups Spinach chopped
- 10 oz Cherry Tomatoes halved
- 9 oz Cucumber medium size
- 1 teaspoon Shallots in lieu of chopped onions 1 clove minced
- 1 cup Chickpeas - optional
Italian Salad Dressing Ingredients - Makes 1 cup
- ¾ cup Extra Virgin Olive oil
- ¼ cup White Wine Vinegar
- 1.5 teaspoon Lemon juice
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Fresh Basil
- ¾ teaspoon Salt
- ½ teaspoon Italian Seasoning
- ½ teaspoon Crushed red Pepper
- ½ teaspoon Pepper
Optional Toppings
- Chopped Scallions/Chive
Vegan Parmesan (Store Bought or Homemade)
- ¼ cup Nutritional Yeast
- ½ cup Hemp Seeds
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt - to taste
Instructions
Cook Pasta
- Add pasta to boiling water and cook al dente, according to the package directions. Drain and rinse under cold water. Set Aside.
Prepare Vegetables For Salad
- While the pasta boils and cools. Rinse and chop the cucumber, bell peppers, tomatoes, spinach and onion. Cut your vegetables in bite sized pieces. Place all of your chopped ingredients into a large bowl.
- Chop vegan pepperoni into bite size pieces and add to bowl.
Make Italian Dressing
- In a small bowl, whisk together the oil, white wine vinegar, lemon juice, oregano, garlic powder, onion powder, basil, Italian seasoning, crush red pepper and pepper. Set aside.
Assemble
- Combine the ingredients in the large bowl and toss with Italian dressing. Chill for ~2 hours before serving.
- Sprinkle with vegan parmesan and enjoy.
Nutrition
Calories: 464kcal | Carbohydrates: 50g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 237mg | Potassium: 417mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2628IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 2mg
