American-Italian Pasta Salad

Name: American-Italian Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American-Italian
Ingredients: 1 pound uncooked fusilli pasta (gluten-free if desired); 1 cup vegan mayonnaise; 1 cup vegan sour cream; 2 tablespoons plant-based milk; 1 (.7 ounce) package dry Italian-style salad dressing mix; 1 cup frozen petite peas, thawed; 2 (2 ounce) cans sliced black olives; 1 cup cubed vegan salami; 3/4 cup chopped green onions; 3/4 cup chopped celery; 1/2 cup chopped fresh parsley; 3 small red bell peppers, roasted; 2 cups grape tomatoes, halved; 1 large shallot, finely chopped; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon crushed red pepper; 1/2 cup olive oil, divided; 12 sundried tomatoes, chopped; 6 ounces dried seaweed, cut into strips; 1/2 cup chopped mild green pepper rings; 1/2 cup coarsely chopped pitted kalamata olives; 2 tablespoons drained capers; 1 pound vegan cashew nut mozzarella cheese, torn into small pieces; 1 cup roughly chopped fresh basil leaves.

A flavorful American-Italian Pasta Salad made with fusilli pasta, fresh vegetables, and a creamy vegan dressing. Perfect for a light meal or side dish, this salad combines the essence of Italian and American flavors in a healthy, plant-based way.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: American-Italian
Course: Salad
Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Diet: Vegan, Gluten-Free
Categories:#Pasta Salad #Vegan #Gluten-Free #Healthy

Nutritional Values

This pasta salad is rich in vegetables, healthy fats from olive oil, and plant-based proteins. The inclusion of seaweed adds essential minerals, making it a nutritious and balanced meal option.

Nutrient	Amount	% Daily Value
Calories	320 kcal	--
Total Fat	22 g	28%
Saturated Fat	3 g	15%
Sodium	480 mg	21%
Dietary Fiber	5 g	18%
Total Sugars	4 g	--
Protein	10 g	20%

Instructions

Cook the fusilli pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine vegan mayonnaise, vegan sour cream, plant-based milk, and Italian-style salad dressing mix. Stir until well blended.
Add the cooked pasta, thawed peas, sliced black olives, vegan salami, green onions, celery, and fresh parsley to the bowl. Mix until well combined.
Roast the red bell peppers until charred, then peel and chop them. Add to the salad along with grape tomatoes, shallot, lemon juice, red wine vinegar, crushed red pepper, and half of the olive oil.
Add sun-dried tomatoes, seaweed strips, green pepper rings, kalamata olives, capers, vegan mozzarella cheese, and fresh basil leaves. Toss gently to combine.
Drizzle the remaining olive oil over the salad, season with additional salt and pepper if needed, and serve chilled or at room temperature.

American-Italian Pasta Salad

A flavorful American-Italian Pasta Salad made with fusilli pasta, fresh vegetables, and a creamy vegan dressing. Perfect for a light meal or side dish, this salad combines the essence of Italian and American flavors in a healthy, plant-based way.

Ingredients
[ ] 1 pound uncooked fusilli pasta (gluten-free if desired)
[ ] 1 cup vegan mayonnaise
[ ] 1 cup vegan sour cream
[ ] 2 tablespoons plant-based milk
[ ] 1 (.7 ounce) package dry Italian-style salad dressing mix
[ ] 1 cup frozen petite peas, thawed
[ ] 2 (2 ounce) cans sliced black olives
[ ] 1 cup cubed vegan salami
[ ] 3/4 cup chopped green onions
[ ] 3/4 cup chopped celery
[ ] 1/2 cup chopped fresh parsley
[ ] 3 small red bell peppers, roasted
[ ] 2 cups grape tomatoes, halved
[ ] 1 large shallot, finely chopped
[ ] 1 1/2 tablespoons fresh lemon juice
[ ] 1 1/2 tablespoons red wine vinegar
[ ] 1/2 teaspoon crushed red pepper
[ ] 1/2 cup olive oil, divided
[ ] 12 sundried tomatoes, chopped
[ ] 6 ounces dried seaweed, cut into strips
[ ] 1/2 cup chopped mild green pepper rings
[ ] 1/2 cup coarsely chopped pitted kalamata olives
[ ] 2 tablespoons drained capers
[ ] 1 pound vegan cashew nut mozzarella cheese, torn into small pieces
[ ] 1 cup roughly chopped fresh basil leaves.

Instructions
[ ] 1. Cook the fusilli pasta according to package instructions. Drain and rinse under cold water to cool.
[ ] 2. In a large bowl, combine vegan mayonnaise, vegan sour cream, plant-based milk, and Italian-style salad dressing mix. Stir until well blended.
[ ] 3. Add the cooked pasta, thawed peas, sliced black olives, vegan salami, green onions, celery, and fresh parsley to the bowl. Mix until well combined.
[ ] 4. Roast the red bell peppers until charred, then peel and chop them. Add to the salad along with grape tomatoes, shallot, lemon juice, red wine vinegar, crushed red pepper, and half of the olive oil.
[ ] 5. Add sun-dried tomatoes, seaweed strips, green pepper rings, kalamata olives, capers, vegan mozzarella cheese, and fresh basil leaves. Toss gently to combine.
[ ] 6. Drizzle the remaining olive oil over the salad, season with additional salt and pepper if needed, and serve chilled or at room temperature.

https://www.cuisinesavvy.com/recipe/american-italian-pasta-salad

External Recipes

American-Italian Pasta Salad (Health Score: 65)

HealthScore: 70

The health score reflects the salad's balance of whole grains, vegetables, and healthy fats, with a focus on plant-based ingredients and added nutrients from seaweed.