Vegan Fusilli Pasta Salad
Vegan Fusilli Pasta Salad uses an oil-based sauce with cherry tomatoes, fresh basil, lemon juice, and crunchy garlic for a light and fresh pasta salad that's perfect served warm or cold.
Ingredients
- 2 cups dry fusilli pasta
- ⅓ cup olive oil
- 2 cups cherry tomatoes halved
- 2 cloves garlic sliced
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice from about 1 lemon
- 1 cup fresh basil chopped
- 1 pinch salt and pepper
Instructions
- Prepare pasta: Bring 6 cups of salted water to a boil. Add pasta and cook until al dente according to package instructions, usually about 8 minutes.
- Prepare vegetables: Meanwhile, in a separate large pan heat olive oil over medium-low heat. Add sliced cherry tomatoes and cook until soft, about 3 minutes. Add sliced garlic and cook until crispy, about 2-3 minutes. Reduce heat to very low, then add crushed red pepper flakes and cook 30-45 seconds more, or until the pepper flakes release their spicy red color into the oil (but do not burn the flakes). Remove pan from heat and set aside.
- Toss pasta with vegetables: When pasta is done, drain the cooking water and add pasta back to the pot you boiled the water in. Pour the vegetables and oil mixture over the pasta, add juice of one lemon, fresh chopped basil, and a pinch of salt and pepper. Mix well to completely coat the pasta in the oil.
- Cool and serve: Let the pasta salad cool in the pot and then store in an airtight container in the refrigerator until ready to serve. This pasta salad is delicious served cold, room temperature, or even served warm as a traditional pasta dish.
Notes
- Recommended tools: environmentally-friendly cookware, glass storage containers
- How to store: After the pasta has cooled, store in an airtight storage container in the refrigerator for up to five days. We do not recommend freezing cooked pasta because it loses its texture when thawed and reheated.
- Meal prep tips: To meal prep, make once and divide up the pasta into individual airtight containers and store in the refrigerator. Then pull out a container each day when you're ready to eat, or to bring with you.
- Nutrition notes: Nutrition information is an estimate. This recipe features only plant-based ingredients, making it a great pasta salad option for vegans. Make it gluten-free by using gluten-free pasta noodles. Use whole wheat noodles to increase fiber and other nutrients not found in traditional fusilli pasta noodles.
Nutrition
Serving: 1serving (about 1 cup)Calories: 324kcalCarbohydrates: 33gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gSodium: 24mgFiber: 3gSugar: 3g
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