Vegan Rigatoni Pasta Salad Recipe

Name: Vegan Rigatoni Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 500 G Reggia Rigatoni; 250 g Organically Grown Green Capsicum; 50 g On1Y Salad Seasoning Mix; 500 g Organically Grown Tomato (Hybrid) (Tamatar); 450 g American Garden Green Pitted Olives; 25 g Parsley; 250 ml Dabur Hommade Lemon Juice (Bottle)

Italian cuisine · 600 calories

About this recipe

This vibrant and satisfying vegan pasta salad combines rigatoni with fresh vegetables and a tangy dressing, perfect for a quick and healthy dinner solution.

Ingredients

500 G Reggia Rigatoni
250 g Organically Grown Green Capsicum
50 g On1Y Salad Seasoning Mix
500 g Organically Grown Tomato (Hybrid) (Tamatar)
450 g American Garden Green Pitted Olives
25 g Parsley
250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. Cook 500 g rigatoni pasta according to the package instructions. Drain and rinse with cool water to stop the cooking process.
2. Chop 1 green pepper, 100 g green olives, and 1/2 cup parsley into bite-sized pieces.
3. In a large bowl, combine the cooked rigatoni pasta, chopped green pepper, green olives, and parsley.
4. Pour 150 ml lemon juice over the pasta and vegetable mixture, ensuring everything is evenly coated.
5. Sprinkle 1 tsp salad seasoning over the mixture and toss gently to combine.
6. Refrigerate the pasta salad overnight to allow the flavors to meld together.
7. Chop 1 tomato and add it to the salad right before serving. Toss gently and serve chilled.