Healthy Plant-Based Pasta Salad
Prep time
Cook time
Total time
Serves: 8 servings
  • 8 ounces dry whole-wheat fusilli or farfalle pasta (use gluten free, if needed)
  • ¼ cup balsamic vinegar
  • 4 tablespoons finely chopped fresh basil, divided
  • 1 teaspoon turbinado sugar (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ⅛ teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced and divided
  • 1 medium green bell pepper, finely chopped (can sub other vegetables, like broccoli)
  • 4 plum or Roma tomatoes, coarsely chopped
  • 1 slice dairy-free whole-wheat or multigrain bread (use gluten-free bread, if needed)
  1. Cook the pasta according to the package directions. Rinse the pasta, pour it into a bowl, cover, and refrigerate it to cool.
  2. In a large mixing bowl, whisk together the vinegar, 2 tablespoons basil, sugar (if using), salt, pepper, red pepper, 2 tablespoons oil, and half of the minced garlic. Add the pasta, bell pepper, and tomatoes, and toss gently until well coated.
  3. In food processor or blender, pulse the bread to produce coarse crumbs.
  4. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the breadcrumbs and remaining minced garlic and saute for 1½ to 2 minutes, until browned and crisp. Remove the skillet from the heat and let the breadcrumbs cool.
  5. Top the pasta salad with the garlic crumbs and remaining basil to serve.
Recipe by Go Dairy Free at