Vegan Pasta Salad

Ingredients and Weight:

• 1 pound Fusilli pasta
• 1 cup cherry tomatoes, halved
• ½ cup red onion, chopped
• ½ cup cucumber, chopped
• ½ cup green bell pepper, chopped
• ¼ cup black olives, sliced
• ½ cup marinated artichoke hearts, drained and quartered
• ½ cup fresh basil, chopped
• ½ cup vegan Parmesan cheese (made from cashew or almonds)
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

10-12 minutes (for the pasta)

Difficulty Level:

1 (Easy)

Preparation Method Steps:

1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the pasta, cherry tomatoes, red onion, cucumber, green bell pepper, black olives, artichoke hearts, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to coat.
5. Sprinkle with vegan Parmesan cheese.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 12 grams
• Carbohydrates: 35 grams
• Protein: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Colorful and flavorful
• Light and refreshing
• Perfect for summer gatherings or potlucks

User Comments:

• "This pasta salad is so delicious! I love the combination of flavors and textures."
• "I'm a meat-eater, but I really enjoyed this vegan pasta salad. It's so flavorful and satisfying."
• "This is a great recipe for a quick and easy summer meal."

Special Precautions and Tips:

• If you don't have vegan Parmesan cheese, you can omit it or use a drizzle of nutritional yeast instead.
• To make this dish gluten-free, use gluten-free pasta.
• To make this dish nut-free, use a vegan Parmesan cheese made from sunflower seeds instead of cashew or almonds.