Vegan AntiPasti Pasta Salad
Mar 25, 2016, Updated Nov 10, 2023
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Slightly tangy and delicious, this vegan antipasti pasta salad is full of robust antipasti flavors, is totally vegan, and perfect for crowds. Appropriate for Orthodox Christian fasting periods. Can be made gluten free.
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Every Sunday, a few families at our church come together to provide a quick meal for our fellowship hour.
Being Orthodox, this can create a few tricky issues, since we often fast from meat, dairy, and even sometimes olive oil!
Coming up with snacks on those days is always a bit fussy- a person can only eat so many bean salads and crudités with hummus!
The last fellowship hour we had, I wanted to make a pasta salad of some kind – but taking olive oil out of the equation seemed a bit tricky- and finding a way to sneak in a little extra protein did as well.
Luckily, this antipasti pasta salad can be made completely without olive oil (simply check the packaging for the ingredients, and opt for sunflower or water packed items).
There is so much flavor in this pasta salad, you’ll want to make it year round.
And if you’re not sticking to a vegan diet, you could totally pop in some prosciutto, pepperoni, or thinly sliced salami to liven things up!
This makes for a perfect dish to share with a crowd, and is a huge hit. Don’t be surprised when your pan comes back empty!
I’ve even seen some paleo-approved pastas (at our local grocery store in Colorado there is a brand in the deli refrigerators that makes almond flour pasta,
-You can make this pasta salad any size, and with any shape of pasta. Simply scale the recipe up (I double it for church or parties)
-Make this gluten free by opting for gluten free pasta brands!
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Vegan AntiPasti Pasta Salad Recipe
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- 16 oz penne pasta
- 1 cup olive oil
- 1 lemon, juiced
- 1/4 cup fresh basil, minced
- 1/4 cup green onions, minced
- 3 tbsp garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp sugar
- 1/2 cup Artichoke hearts, diced
- 1/2 cup sundried tomatoes, diced
- 1/2 cup roasted red peppers
- 1/2 cup pine nuts, toasted
- 1/4 cup banana peppers
- Boil pasta until al dente (with just a little bit of bite to the pasta). Drain well.
- In a large bowl make the dressing by combining olive oi, lemon juice, basil, green onions, garlic, sea salt, black pepper, and sugar. Stir to combine.
- Add the cooked pasta to the large bowl of dressing and toss to coat.
- Add in all other ingredients, toss well and serve immediately
- Alternatively: cover and refrigerate until ready to serve, up to two days.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 413Total Fat 34gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 28gCholesterol 0mgSodium 304mgCarbohydrates 25gFiber 3gSugar 3gProtein 6g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.