This quick, easy vegan pasta salad is loaded with fresh, bright, vibrant Mediterranean vegetables and a tangy vinaigrette. A fresh, crowd-pleasing summery Mediterranean pasta salad for BBQs, potlucks, picnics, and mid-week meals!
In a medium pot over medium-high heat, cook the pasta according to the package instructions.
While the pasta cooks, combine the remaining ingredients in a large bowl and mix them together.
Add the cooked pasta and thoroughly combine. Allow to cool in the refrigerator for at least 30 minutes before serving.
Video
Notes
Prepare the pasta in advance: To allow it to cool before adding the remaining ingredients. Rinse the pasta under cold water to cool it quickly.
Cook the pasta al dente: But only slightly, so the pasta doesn’t become soggy as it sits but doesn’t firm up too much when chilled. 1-2 minutes less than the package instructions is usually the sweet spot.
For quicker prep: Use a mandoline or food chopper to help chop the various veggies quickly with minimal effort.