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How To make Italian Tomato and Pasta Salad (Vegan)
4 c Cooked small macaroni; any s
32 oz Canned tomatoes; drained/1"
- reserve liquid 2 tb Wine vinegar
1/4 ts Garlic powder
1 ts Dried basil
1 ts Dried oregano
2 tb Parmesan cheese
Chunks of tomatoes and lots of Italian spices make this a real winner. It serves 8 as a side dish or 4 as a tasty main meal. In a large bowl, combine all ingredients, mixing well. Add small amounts of tomato liquid until pasta is evenly moistened. Chill several hours to blend flavors. Mix well before serving. You can salt & pepper to taste but the sodium in the nutritional analysis will not show that. Nutrition (per serving): 133 calories Total Fat 1 g (8% of calories) Source: Lean Luscious & Meatless, Page(s): 99, Date Published: 1992 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
How To make Italian Tomato and Pasta Salad (Vegan)'s Videos
PASTA SALAD with tomatoes and mozzarella, you have to try this recipe
Irresistible Italian Pasta Salad Recipe: Easy & Delicious Mediterranean Dish
#italianpastarecipe #drsebirecipes
This Italian Pasta Salad Recipe from The Alkaline Fatty's cookbook by @Alkavegan is delicious! I feel every alkaline vegan should get this cookbook. It's very comprehensive and the recipes are easy to follow. All of the main recipes come with their individual pictures, so you definitely won't be left hanging.
You can find this Alkaline Italian Salad on page 79 of the cookbook. As the recipe states, it's better to let the pasta salad sit for a while in the fridge. That way all of the ingredients can be absorbed by the pasta. Please head on to Thai's page and show her your support. Tell her to come back to YouTube and please be sure to tell her Manny sent you. Thanks for watching!
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I can't stop making this summer pasta salad #shorts
This Chickpea Pasta Salad is filled with vibrant Mediterranean flavors including fresh tomatoes, herbs, briny kalamata olives, and creamy chickpeas.
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Vegetable Pasta Salad
A big, fat, flavour loaded JUICY Vegetable Pasta Salad! The thing that takes this over the top is marinating the vegetables while they're hot so they suck up all the flavour.
Pesto Pasta Salad (easy & veggie-packed)
⭐️ Get the Recipe:
Pesto pasta salad is a quick and delicious meal you can make with your favorite pesto and fresh veggies. It's packed with fresh flavors and excellent for potlucks or a delightful dinner with your family.
⭐️ Ingredients
1 pound (450 grams) pasta, any
7 ounces (200 grams) green beans fresh or frozen
1.5 cups (250 grams) cherry tomatoes halved
½ cup (60 grams) olives halved
2 handfuls (50 grams) arugula
FOR NON-DAIRY PESTO
2 tablespoons (20 grams) pine nuts
⅓ cup (50 grams) walnuts
4 tablespoons (15 grams) nutritional yeast
1 clove garlic
½ teaspoon salt
2 packed cups (50 grams) basil leaves
¼ cup (60 grams) extra virgin olive oil
¼ cup (60 grams) water
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Chickpea Pasta Salad in 20 minutes
Get the Recipe:
⭐️ You can make this recipe in about the time it takes to boil the pasta. It's packed with crunchy veggies, a delicious mustard dressing, and plenty of fiber and protein to keep you full and nourished.
⭐️ Ingredients
For the salad
½ pound pasta rotini, fusilli, penne, farfalle
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1½ cups cherry tomatoes
1½ cups cucumber
½ cup olives
⅓ cup red onion
½ cup canned corn
½ cup parsley
1 ripe avocado optional
For the dressing
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice sub apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup sub honey
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin optional
Metric:
For the salad
230 grams pasta rotini, fusilli, penne, farfalle
230 grams chickpeas or 1½ cups of cooked chickpeas (drained)
250 grams cherry tomatoes
200 grams cucumber
50 grams olives
50 grams red onion
80 grams canned corn
15 parsley
1 ripe avocado optional
For the dressing
55 grams extra virgin olive oil
30 grams lemon juice sub apple cider vinegar
15 grams mustard
15 grams maple syrup sub honey
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️