VEGAN ARTICHOKE PASTA SALAD
I was wanting a vegan version of antipasta salad, and dabbled a bit to come up with this. I need sides so when my vegan friends come over they have good choices to choose from that are delicious!
Provided by graniteangel
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
- In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
- In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
- Shake contents in jar until blended well. Pour over oil mixture over veggies.
- Toss and serve.
Nutrition Facts : Calories 506.9, Fat 13.3, SaturatedFat 1.9, Sodium 937.1, Carbohydrate 83, Fiber 12.5, Sugar 4.2, Protein 16.5
CREAMY VEGAN PASTA SALAD
I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!
Provided by btnymeg
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
- Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
- Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g
VEGAN CREAMY PASTA SALAD WITH ARTICHOKE HEARTS
I got this from PETA's recipe website, vegcooking.com. It was my first vegan recipe, and I knew then that I could live without dairy! I hope you will like it as much as I do.
Provided by kelli701
Categories Low Cholesterol
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, and drain very well. Let pasta cool for about 5 minutes.
- Combine all ingredients in a large bowl and mix well. I like to use my Corningware, so I can mix, serve and store all in one container.
Nutrition Facts : Calories 74.4, Fat 1.7, SaturatedFat 0.3, Cholesterol 9.5, Sodium 220.8, Carbohydrate 13.2, Fiber 2.7, Sugar 1.2, Protein 2.9
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
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