The Best Vegan Pasta Salad (Mediterranean Style)

I find that picnics and potlucks with a group of meat-eaters to be one of the hardest things about being vegan. I never know what they will like and see as "normal" food. I was talking about this issue with my neighbor a few years ago when she ran into her house and came back with this recipe. She said that everyone she knows goes crazy over it and just it happens to be vegan.

She was right. Everyone I have ever made this for loves it, plus it's made with simple ordinary ingredients that you can find at any store.

• Balsamic pasta is delicious either warm and cold.
• It's easy to make gluten-free.
• You can toss in whatever veggies that you have on hand.
• You can make it different every time so you will never get bored.
• It's perfect for parties, potlucks, and meal prep.

• Pasta - any shape or style that you want.
• Vegetables - You can use whatever veggies that you have on hand. I like to use Mediterranean style vegetables, but you can toss in anything that you think would taste good. You will need a total of 4-6 cups of veggies, plus I usually add a full bag of baby spinach.
  • onion - I like to use red onions
  • mushrooms - any variety that you want
  • cherry tomatoes - or diced tomatoes
  • sundried tomatoes
  • artichoke hearts
  • zucchini - or summer squash
  • broccoli
  • baby spinach
  • olives - any type that you like add a lot of texture and flavor.
• Olive Oil - to saute the veggies in and for the balsamic vinaigrette sauce.
• Balsamic Vinegar - for acidity and to flavor the pasta sauce.
• Maple Syrup - to sweeten the sauce a little. You can also use agave nectar, vegan honey, or sugar. Feel free to adjust the amount to suit your taste.
• Salt - for flavor.
• Garlic - for flavor.

• A large wok or pot large enough to saute all of the veggies and have room to toss in the cooked pasta.

• Cook your pasta according to the directions on the package.
• Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic. Stir and set aside.
• Wash and cut up 4-6 cups of veggies of your choice.
• In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.
• Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.
• Add cherry tomatoes and sauté for about 2 minutes.

• Add the balsamic dressing and simmer for 3-4 more minutes until the liquid starts to boil.

• Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach. Stir well and cover for a few minutes until the spinach wilts.
• Serve warm for a hot meal or place in the fridge for a cold pasta salad. It is also delicious topped with some vegan feta cheese!

• Put the veggies into the pot in the order that it will take them to cook. Onions take the longest, so they go in first. If you are using broccoli or cauliflower, they will need to go in next. Tomatoes and spinach take the least amount of time and should be added at the end.
• Be sure to allow the balsamic dressing to cook down a little with the veggies. This will help to mellow out the flavor of the balsamic vinegar.

Yes, this pasta salad is gluten-free as long as you use gluten-free pasta. The veggies and sauce are naturally gluten-free.

Refrigerate: This vegan pasta salad will keep well in the fridge for 3 - 5 days in a sealed container. It's perfect to make a day ahead for a picnic or use it as meal prep for lunches.

Freeze: The Mediterranean pasta freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating or eat cold.

Reheating: If you want to eat it warm, reheat it in the microwave for about 3 minutes or warm it in a pan on the stove.

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