What makes Vegan Mediterranean Pasta Salad vegan?

Vegan Mediterranean Pasta Salad uses plant-based ingredients like pasta, vegetables, and a honey substitute, making it suitable for vegan diets.

How long will the Vegan Mediterranean Pasta Salad last in the fridge?

When stored in an airtight container, it can last up to 3 days in the refrigerator.

Absolutely! In fact, the flavors deepen and improve after a few hours in the fridge.

You can use any type of pasta you have on hand, such as penne, rotini, or even gluten-free varieties.

Yes! It’s a great dish for potlucks, barbecues, and picnics, and it can be made in large batches to serve many guests.

Scale

500 g Fusilli Pasta (or penne, rotini, or whole-grain pasta)
1 Vegetable Bouillon Cube (for cooking pasta)
3 Small Cucumbers, chopped (Persian or English preferred)
1/2 cup Sliced Black Olives (or Kalamata)
1/2 cup Chopped Sun-Dried Tomatoes
1/4 cup Packed Fresh Mint (or parsley/basil substitute)
1/3 cup Olive Oil
1/4 cup Fresh Lemon Juice
1 teaspoon Dijon Mustard
1.5 tablespoons Honey or Maple Syrup (for vegan option)
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper (adjust to taste)
Optional Add-Ons: Chickpeas or Cannellini Beans, Roasted Red Peppers, Artichoke Hearts

Boil the Pasta: Bring a large pot of water to a boil. Add 500 g of fusilli pasta and 1 vegetable bouillon cube. Cook according to package directions until al dente (about 8–10 minutes). Stir occasionally to prevent sticking, then drain and set aside to cool.
Prepare the Vegetables: While the pasta cooks, wash and chop the cucumbers into small, bite-sized pieces. Chop the sun-dried tomatoes into small bits for even flavor distribution.
Finely Chop the Mint: Chop the fresh mint finely so its bright flavor blends evenly throughout the salad.
Whip Up the Dressing: In a mason jar or bowl, combine olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and cayenne pepper. Shake or whisk until emulsified and well-blended.
Combine Everything: In a large mixing bowl, combine cooked pasta, chopped cucumbers, sun-dried tomatoes, black olives, and mint. Pour dressing over the top and toss until evenly coated.
Chill and Enjoy: Cover and refrigerate the salad for at least 1–2 hours (or overnight) to allow the flavors to meld. Toss again before serving and enjoy the fresh Mediterranean taste!

Protein Boost: Add chickpeas or cannellini beans for a heartier meal.
Flavor Variations: Try roasted red peppers or artichoke hearts for extra depth.
Pasta Alternatives: Substitute with gluten-free, lentil, or quinoa pasta.
Make Ahead: This salad tastes even better the next day as the flavors deepen with time.

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