Healthy Meal Prep
Vegan Italian Pasta Salad with Vegetables and Olives Recipe

Vegan Italian Pasta Salad with Vegetables and Olives

Description

This classic vegan pasta salad from Southern Italy consists of sauteed vegetables dressed with a vegan olive-based sauce.

Ingredients

  • 1 (12 ounce) package fusilli pasta
  • 3 tablespoons extra-virgin olive oil, divided, or more if needed
  • ½ cup Kalamata olives, pitted
  • ¼ cup Italian parsley
  • 1 teaspoon capers in brine, drained
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, minced, divided
  • ⅛ teaspoon red wine vinegar
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 large zucchini, cut into 1/2-inch cubes
  • 1 large red bell pepper, cut into 1-inch cubes
  • 1 small onion, cut into 1-inch cubes
  • 10 cherry tomatoes

Instructions


  1. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
  2. Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
  3. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
  4. Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
  5. Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

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Nutritional Information

Vegan Italian Pasta Salad with Vegetables and Olives

Servings Per Recipe: 5
Calories: 405.2
% Daily Value *
protein: 23 %
carbohydrates: 20 %
exchange other carbs:
dietary fiber: 28 %
sugars:
fat: 21 %
saturated fat: 10 %
cholesterol:
vitamin a iu: 33 %
niacin equivalents: 44 %
vitamin b6: 28 %
vitamin c: 104 %
folate: 48 %
calcium: 4 %
iron: 16 %
magnesium: 22 %
potassium: 18 %
sodium: 10 %
thiamin: 11 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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