Vegan Pasta Salad (Oil-Free Option)

Step 1

First, make the dressing. The oil-free version is VERY light, so you'll probably use the entire double batch (about ¾ cup). If using an oil-based dressing you may need less.

Step 2

Place the diced onion in a small bowl and toss with 2 tablespoons of white wine vinegar. Set aside.

Step 3

Bring a large pot of salted water to a boil, and cook the pasta according to package directions. Since the pasta will be chilled immediately after cooking you want it to be fully cooked and tender, not just al dente.

Step 4

While the pasta cooks finish washing and chopping the vegetables and additions. When the pasta is done, drain in a colander and rinse under cold running water until cool. Toss and shake the colander occasionally to prevent sticking.

Step 5

Return the pasta to the pot, and add the chopped vegetables and about ⅔ cup dressing. Toss to distribute the dressing, then taste for seasoning, adding more dressing, salt and/or pepper, if desired. Refrigerate for at least 1 hour before serving.

Step 6

Add cheese (use as much as you like), and garnish with more herbs if desired. Serve cool.