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Vegan Italian Pasta Salad with Vegetables and Olives
Vegan Italian Pasta Salad with Vegetables and Olives
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
140 minutes
Mouthwatering vegan pasta salad with sauteed veggies in a flavorful olive dressing from Southern Italy.
Ingredients:
  • 1 (12 ounce) package fusilli pasta
  • 3 tablespoons extra-virgin olive oil, divided, or more if needed
  • 0.5 cup Kalamata olives, pitted
  • 0.25 cup Italian parsley
  • 1 teaspoon capers in brine, drained
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, minced, divided
  • 0.125 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. Boil a big pot of lightly salted water. Add fusilli pasta and cook until al dente, about 12 minutes. Drain pasta and toss with 1 to 2 teaspoons of extra-virgin olive oil until coated.
  • In a mini food processor, pulse together olives, parsley, capers, red pepper flakes, half of the garlic, vinegar, and 1 teaspoon of olive oil until a rough, runny paste forms. Set aside the dressing.
  • In a nonstick skillet over medium heat, cook eggplant in 1 tablespoon of olive oil until tender and browned, for about 8 to 10 minutes. Transfer to paper towels to drain. Cook zucchini in the same skillet with the remaining olive oil until browned, for about 8 to 10 minutes. Transfer to paper towels to absorb any excess oil.
  • Saute bell pepper, onion, and remaining garlic in the skillet until softened for 3 to 5 minutes. Add cherry tomatoes and cook until they start to blister. Mix in eggplant and zucchini, then transfer the vegetables to a large bowl. Let cool to room temperature.
  • Toss the pasta, dressing, and vegetables together until well coated. Drizzle with extra olive oil if needed. Chill in the fridge for at least 1 hour before serving.

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