Vegan Pasta Salad

Be the first to review
READY IN: 15mins
Recipe by Karen..

adapted from

Ingredients Nutrition


  1. Drizzle cooked pasta with half the olive oil to keep it from sticking. Set aside.
  2. In a large bowl, combine both vinegars, dijon mustard, remaining olive oil and garlic; whisk.
  3. Toss pasta in mixture. Mix in zucchini and olives. Add salt and pepper to taste.
  4. Top with chopped scallions (optional), cover bowl and refrigerate until ready to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a