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Vegetable Pasta Salad

This blog generally focuses on desserts and sweet snacks, but believe it or not, I actually eat food that doesn’t include chocolate chips or flax seeds. Behold! A dish you can share with your non vegan friends that won’t scare them away. This dish makes up to 5 servings. It’s great over time and has made its way through many roadtrips because you don’t need to heat it up. It’s a healthy alternative to the fast food chains you would typically choose while on the road.


This pasta salad can be made with quinoa instead of rotini for a healthier, nuttier version. This recipe calls for apple, which I personally love, but you can use without as well.


First, dice up your veggies: 1 zucchini, 5 stalks of celery, 1 red bell pepper, 1 orange bell pepper, cilantro, 1 purple onion, and as much garlic as you desire.

Second, soak veggies in balsamic.

Add salt (more than you normally would, as it is also for preserving the food. About a tablespoon)

Coat veggies with about 1/8 of olive oil and add as much pepper as you’d like.


Next, add the pasta. In this recipe, there is a box and a half or tri colored rotini to make about 5-6 large servings


Set in fridge for at least an hour to soak up the flavors. Enjoy!



About exning

Vegan food and chicken love


One thought on “Vegetable Pasta Salad

  1. Everything about this. Yum. Definitely need to try it out. Thanks! X

    Posted by Kelly FlatEleven | January 19, 2014, 10:30 pm

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