Vegan Gluten-Free Pasta Salad
It's light, refreshing, and packed with flavor, making it a great addition to any summer gathering.
Ingredients
Pasta
- 12 oz. Ronzoni Gluten Free Elbow Pasta
- 1 tsp salt
Veggies & Mix-Ins
- 1 cup red onion chopped
- 1 cup celery chopped
- 1 cup carrots sliced
- 2 cups sweet peppers chopped
- 2 cups sweet gherkins sliced
Dressing
- 1/2 cup Hellmann's Plant-Based Mayo Dressing
- 2 tbsp apple cider vinegar
Instructions
Cook the Pasta
- Bring a pot of water to a boil and add 1 tsp of salt.
- Add the Ronzoni Gluten Free Elbow Pasta and cook according to package directions (about 8 minutes).
- Once the pasta is cooked, drain it and rinse with cold water to stop the cooking process. Set aside.
Prep the Veggies
- Chop the red onion into small pieces.
- Clean and chop the celery into bite-sized pieces.
- Clean and slice the carrots.
- Clean and chop the sweet peppers.
- Drain and slice the sweet gherkins pickles.
Portion & Mix
- Measure out ½ cup of Hellmann's Plant-Based Mayo Dressing and 2 tbsp of apple cider vinegar.
- n a large mixing bowl, combine the cooled pasta, chopped red onion, celery, carrots, sweet peppers, pickles, mayo, and vinegar.
- Mix everything together until evenly coated.
Chill & Serve
- Transfer the pasta salad to a storage container and refrigerate for at least 30 minutes to let the flavors meld.
Notes
Tips:
- For added crunch, sprinkle in some chopped walnuts or sunflower seeds before serving.
- This salad is perfect as a side dish or a light lunch!