Description
This Healthy Vegan Bruschetta Pasta Salad represents the perfect marriage of Mediterranean tradition and modern nutritional science, providing a refreshing burst of garden-fresh tomatoes, aromatic basil, and complex carbohydrates to keep your energy levels stable.
Ingredients
16 oz Whole Grain or Pulse-Based Pasta
3 cups Roma or Cherry Tomatoes, chopped
1 cup Fresh Basil Leaves, chiffonade
1/4 cup Extra Virgin Olive Oil
3 tbsp Balsamic Vinegar
3 cloves Fresh Garlic, minced
1 tsp Maple Syrup (Grade A)
Sea Salt & Black Pepper, to taste
Optional garnish: Vegan Parmesan or Nutritional Yeast
Instructions
- Boil a large pot of filtered water and add a pinch of sea salt. Cook your chosen pasta according to the package directions until it reaches an 'al dente' texture
- While the pasta cooks, prepare the bruschetta mixture by combining the chopped tomatoes, minced garlic, and fresh basil in a large glass bowl
- In a small jar, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, sea salt, and black pepper
- Drain the pasta and rinse it briefly under cold water
- Pour the cooked pasta into the large bowl with the tomato mixture. Drizzle the dressing over the top and toss gently to combine
- Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld
- Sprinkle with nutritional yeast or vegan parmesan before serving
Notes
For a gluten-free option, substitute the whole-wheat pasta with chickpea, lentil, or brown rice pasta.
To enhance the flavor, allow your tomatoes to reach room temperature before using.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg