If you had a chance to check out my previous recipe post for the Nutty Chocolate Date Bites, you’ll already know that attending a women’s circle a couple of weeks ago meant that I had to come up with a totally new kind of dessert for this potluck due to not having access to any of my regular ingredients.
This pasta salad was also a random creation based off of that- as I brought both a dessert and a main meal item to the event. Generally I am used to being the only person who requires gluten-free and plant-based offerings so I usually come prepared with items that I can enjoy if there ends up being nothing else for me to eat.
However, surprisingly enough, almost ALL the items ended up being something I could eat (which was a rare and beautiful treat!).
Anyways, if there is one thing I am grateful to be able to find here even in our small town of San Juan del Sur, it’s gluten-free pasta. It’s not something I pictured having access to here, and for that reason it makes it even more enjoyable to have it as an option.
Lately I’ve been craving things that I haven’t had in a really, really long time- and pasta salad is one of those things. Making one for the potluck just felt like a great idea, and boy did it ever turn out!
I’m sure that you’ll enjoy it just as much as I (and all the women present) did.
This recipe is:
- High protein
- Quick to make
- & Delicious
Best part of it is, that it is filling enough to be a whole meal on it’s own, but also simple enough to be offered as a side for a main meal structure (like a potluck or BBQ)!
Hope you enjoy.
The Best Vegan Pasta Salad
6-8 Servings (as a side)
- 2 boxes gluten-free penne pasta (I prefer chickpea pasta)
- 1 batch Vegan Cheddar Cheese
- 2 cups chopped cucumber (1 large cucumber)
- 2 cups chopped red or orange bell pepper (1 large pepper)
- 2 cups chopped green bell pepper (1 large pepper)
- 1 cup chopped red onion (1 medium red onion)
- 2 cups halved grape tomatoes (or diced regular tomatoes)
- 1/4 cup red wine vinegar
- 1/4 cup avocado oil
STEP 1: Bring a large pot of water to boil on the stove, cook gluten-free pasta according to instructions. Drain, rinse with cold water, and allow to cool slightly.
- Try to not overcook pasta so that it doesn’t become too soft or mushy.
- If gluten-free is not required, feel free to use another pasta variation or even another style of noodle.
- Pasta keeps well in the fridge for up to 4 days.