Vegan, gluten free and diary free Penne pasta salad ready in 15 minutes.
This pasta salad is always a hit at parties especially because it is vegan, gluten free and diary free. It tastes delicious even after staying outside of the refrigerator for hours. I do love the fresh herbs but sometimes I don’t have them handy at my house, so this recipe is with dried basil instead of fresh. I strongly encourage to use fresh herbs when available. The taste is so much better!
Vegan and Gluten Free Penne Pasta Salad
Delicious vegan, gluten free, and diary free penne pasta salad ready in 15 min.
Equipment
Ingredients
Dressing
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1 tsp himalayan pink salt
- ¼ tsp ground white pepper
- 1 small lemon
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 2 tsp grey poupon dijon mustard
- 6 tbsp extra virgin olive oil
- ½ cup red onion
Pasta
- 1 pound gluten free penne pasta
- ½ cup cherry tomatoes
- ¼ cup olives stuffed with garlic
- ¼ cup martini olives
- ¼ cup artichoke hearts
- ¼ cup roasted bell peppers
- ½ medium english cucumber
Instructions
Prep
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Mince the garlic
- Finely dice the red onion
- Quartered the cherry tomatoes. I like the assorted cherry tomatoes.
- Chop the roasted red bell peppers
- Chop the artichoke hearts
- Chop the olives stuffed with garlic and the martini olives
- Peel and chop the English cucumber
- With a glass juicer squeeze the lemon. You will need 2 tbsp of the lemon juice
Dressing
- In a bowl, mix together the 2 minced garlic cloves, 2 tbsp dried oregano, 1 tsp himalayan pink salt, ¼ tsp ground white pepper, 2 tsp dried basil, 2 tbsp lemon juice freshly squeezed, 1 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 tbsp honey, and 6 tbsp extra virgin olive oil.
- Add half of the dressing to the ½ cup of finely diced red onion. Stir together and set aside to marinate.
Pasta
- Over medium-high heat, bring 4-6 quarts of water to a boil . I use warm/hot water to add to the pot initially which speeds up the time until the water starts boiling. Add salt to taste. Add pasta to boiling water. Cook the pasta according to the package directions (about 10 minutes).
- Drain the pasta well with the colander.
- To the drained pasta, add the onion dressing mixture, the ½ cup quartered cherry tomatoes, ½ cup chopped olives, ¼ cup chopped roasted red peppers, ¼ cup chopped artichoke hearts, and the chopped half English cucumber. Toss to coat.
- Enjoy!
Video
Notes
- Use apple cider vinegar with the mother to boost nutrition for this recipe
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
Nutrition
Nutrition Facts
Vegan and Gluten Free Penne Pasta Salad
Amount Per Serving
Calories 460
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Sodium 771mg34%
Potassium 161mg5%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 850IU17%
Vitamin C 22.3mg27%
Calcium 80mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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