Vegetarian Italian Pasta Salad With Arugula Food

VEGAN ITALIAN PASTA SALAD

Steps:

• Bring a large pot of water with about 1 teaspoon salt to boil on medium high heat. Add fusilli pasta and stir, cook pasta according to package direction. While pasta is cooking prepare Italian dressing and other ingredients.
• Place all the ingredients for the dressing in a mason jar and shake well. Set aside.
• Drain pasta, rinse with cold water and place into a large bowl.
• Add onion, olive, cucumber, tomato, and salad dressing, mozzarella and toss to coat.
• Keep refrigerated and allow flavors to mingle for a couple hours before serving.

VEGETARIAN ARUGULA CHICKPEA POWER SALAD

Steps:

• Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
• Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
• Reserve the remaining chickpea and avocado salad for another purpose.

VEGETARIAN ITALIAN PASTA SALAD WITH ARUGULA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
• Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
• Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
• Mix in remaining dressing and arugula right before serving.

CREAMY VEGAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
• Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
• Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

VEGETARIAN ITALIAN PASTA SALAD WITH ARUGULA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
• Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
• Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
• Mix in remaining dressing and arugula right before serving.

EASY CREAMY ARUGULA PASTA SALAD WITH TOMATOES

Steps:

• Cook the pasta to al dente per the directions on the box. Drain and cool.
• Wash and chop the cilantro and the parsley very fine.
• Chop into small bite-size peppers, onions, and celery. (I use the Valdivia Chopper to make a uniform size)
• Cut the cherry tomatoes in half and cube the cheddar cheese.
• Next, make the dressing, mix together the mayo, olive oil, apple cider vinegar, and garlic powder. Whisk until smooth.
• In a large bowl, larger than your serving bowl, combine the cooked pasta, the chopped cilantro, parsley, peppers, onions, celery, cherry tomatoes, and cheddar cheese. Toss.
• Add the creamy dressing and toss to coat. Then add the arugula and toss again.