Vegan Pasta Salad with Italian Balsamic Dressing

Ingredients

• For the Salad
• 170 grams Macaroni or any other Pasta
• 2 teaspoon Salt
• 3/4 cup Cherry Tomatoes, halved
• 1 Cucumber, diced
• 1 cup Red and Yellow Bell Peppers, diced
• 1 cup Salad Greens / Baby Arugula / Baby Spinach, mixed
• 1/2 cup Broccoli Florets, blanched
• 1/4 cup Olives, sliced
• 1/2 cup Red Onions, sliced
• 2 cloves Garlic, minced
• For the Salad Dressing
• 1/3 cup Olive Oil, extra virgin
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Maple Syrup / Honey
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper, ground
• 1/4 teaspoon Italian Seasoning

Steps

1. Add salt to a large pot of boiling water and cook the pasta till al dente. Drain and set aside to cool.
2. In a small bowl, whisk together all the ingredients for the dressing. Alternatively, you can also add all the ingredients to a jar and shake the jar with lid on till the dressing is combined.
3. Add all the ingredients (except spinach/salad greens if serving later) for the salad to a large bowl, and toss well with the dressing.
4. Refrigerate for a couple of hours for the flavors to meld together. Add the spinach/salad greens right before serving and toss well. Serve cold.