Name: Vegan Italian Pasta Salad with Vegetables and Olives
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Fusilli pasta - 1 (12 ounce) package; Extra-virgin olive oil, divided, or more if needed - 3 tablespoons; Kalamata olives, pitted - ½ cup; Italian parsley - ¼ cup; Capers in brine, drained - 1 teaspoon; Red pepper flakes - 1 teaspoon; Garlic, minced, divided - 1 clove; Red wine vinegar - ⅛ teaspoon; Eggplant, cut into 1/2-inch cubes - 1 small; Zucchini, cut into 1/2-inch cubes - 1 large; Red bell pepper, cut into 1-inch cubes - 1 large; Onion, cut into 1-inch cubes - 1 small; Cherry tomatoes - 10

Vegan Italian Pasta Salad with Vegetables and Olives

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Italian Pasta Salad with Vegetables and Olives

1. Fusilli pasta - 1 (12 ounce) package

2. Extra-virgin olive oil, divided, or more if needed - 3 tablespoons

3. Kalamata olives, pitted - ½ cup

4. Italian parsley - ¼ cup

5. Capers in brine, drained - 1 teaspoon

6. Red pepper flakes - 1 teaspoon

7. Garlic, minced, divided - 1 clove

8. Red wine vinegar - ⅛ teaspoon

9. Eggplant, cut into 1/2-inch cubes - 1 small

10. Zucchini, cut into 1/2-inch cubes - 1 large

11. Red bell pepper, cut into 1-inch cubes - 1 large

12. Onion, cut into 1-inch cubes - 1 small

13. Cherry tomatoes - 10

How to cook deliciously - Vegan Italian Pasta Salad with Vegetables and Olives

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.