Vegan Pasta Salad

Instructions

1. Step 1

   Bring a large pot of water to a boil over high heat. Add the pasta, reduce to medium heat, and cook until al dente, about 9 minutes.

   Timer: 9 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: pot

2. Step 2

   Drain the pasta in a colander, rinse it under cold running water until cool, and drain thoroughly. Transfer it to a large mixing bowl.

   Cookware: colander, mixing bowl

3. Step 3

   Whisk the olive oil, red wine vinegar, mustard, garlic, oregano, salt, and black pepper in a separate mixing bowl until combined.

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Dijon Mustard, 1.0 gr Dried Oregano, 75.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 45.0 ml Red Wine Vinegar, 6.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Prepare the tomatoes, cucumber, bell pepper, red onion, olives, and parsley as noted, then add them to the cooled pasta.

   Ingredients used: 300.0 gr Cherry Tomato, 1.0 piece Cucumber, 75.0 gr Kalamata Olive, 15.0 gr Parsley, 1.0 piece Red Bell Pepper, 0.5 piece Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Pour the vinaigrette over the pasta and vegetables. Toss until everything is evenly coated.

   Cookware: mixing bowl, Serving Spoon

6. Step 6

   Refrigerate the pasta salad for 30 minutes, then toss once more before serving.

   Timer: 30 min (fixed)

   Cookware: mixing bowl, Serving Spoon