Vegan Healthy Linguine Pasta Salad
A healthy linguine pasta salad filled with fresh celery, tomato, red onion, and a homemade salad supreme dressing that is vegan!
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Servings: 6 servings
Ingredients
Pasta Salad
- 8 ounces dried linguine use gluten-free to keep recipe gluten-free
- 1 ½ cups heirloom cherry tomatoes chopped in half
- ½ cup chopped red onion sliced into ½ inch pieces
- ½ cup chopped celery chopped into ¼ inch thick pieces
Dressing
- ¼ cup olive oil avocado oil also works
- 3 Tablespoons champagne vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon maple syrup
- 1 Tablespoon paprika
- 1 ½ teaspoons sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon celery seeds
- ¼ teaspoon ground black pepper
Instructions
- Cook the linguine according to instructions. Once cooked, strain and place in the fridge to cool.
- While the linguine is cooking, chop the tomatoes, onions, and celery and add to a large mixing bowl.
- Once the veggies are chopped, add all of the dressing ingredients to a small bowl including the olive oil, champagne vinegar, lemon juice, maple syrup, paprika, sesame seeds, poppy seeds, salt, garlic powder, celery seeds, and black pepper. Whisk until thoroughly mixed and set aside.
- Take the cooked linguine and add it to the large bowl of vegetables. Mix together. Then, pour over the dressing and stir all the ingredients together until the noodles are evenly coated and the veggies are mixed throughout the pasta.
- Store in the fridge for at least 2 hours to chill and ideally overnight for the best results. Enjoy!
Nutrition
Serving: 1small bowl (as side) | Calories: 252kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 403mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg
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