Easy Vegan Italian Pasta Salad

This easy vegan Italian pasta salad is packed with veggies. Think juicy cherry tomatoes, salty black olives and sun-dried tomatoes, silky roasted red peppers, tangy marinated artichokes, fine threads of crisp red onion, and just a touch of fresh herbs for a pop of green goodness. A hearty, gluten-free fusilli serves as the perfect base, mingling with the veggies and a zesty Italian vinaigrette in the best of ways. The finishing touch? Heaps of salty vegan parmesan.

Easy Vegan Italian Pasta Salad

Ingredients
  1. 1 pint cherry or grape tomatoes, halved
  2. 1/2 cup jarred roasted red peppers, julienned
  3. 1/2 cup jarred marinated artichoke hearts, chopped
  4. 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  5. 1/4 cup sliced black olives
  6. 1/4 cup quartered and thinly sliced red onion
  7. Handful flat-leaf parsley and/or basil leaves, minced
  8. 8 ounces truRoots Organic Ancient Grain Fusilli
  9. 1/3 cup raw almonds or cashews
  10. 2 tablespoons nutritional yeast flakes
  11. 1 clove garlic, smashed and peeled
  12. 1/4 teaspoon fine sea salt, plus more for seasoning
  13. Homemade Italian Dressing (see below) or your favorite store-bought Italian dressing or balsamic vinaigrette, to taste
  14. Freshly ground black pepper, to taste

Instructions
  • Bring a pot of well-salted water to a rolling boil. (As they say, your pasta water should be as salty as the sea.)
  • Meanwhile, prepare all the vegetables and herbs (i.e., tomatoes through parsley) and add to a large serving bowl.
  • Once the water is boiling, add the pasta and cook until al dente according to package instructions. Strain.
  • Meanwhile, prepare the vegan parmesan. To the bowl of a small food processor, add the nuts, nutritional yeast flakes, garlic clove, and sea salt. Process for 15 seconds, or until ground into a texture that resembles finely grated parmesan cheese.
  • Prepare the dressing (recipe below).