When many Americans (especially Midwesterners) hear “pasta salad”, they frequently think of some rich, slightly sweet salad with lots of mayonnaise, and maybe some cheese and boiled egg. This pasta salad is quite different. It is much more akin to a regular salad, with pasta instead of lettuce. While optional, I think that the fennel makes a very nice touch. Also, don’t skimp on the olives or the basil. And, because it’s vegan, you don’t have to worry about anyone getting food poisoning from eating your pasta salad that has been sitting out during a hot summer picnic.
- Preparation: 20 min
- Cooking: 15 min
- Ready in: 35 min
- Boil the pasta in salted water until just tender. Add the chopped onions to the pasta for the last minute or two of cooking; this will make their flavor a bit milder. Drain the pasta, and rinse in cold water, to prevent sticking. Then add the oil, vinegar, and spices, stirring frequently. Let cool for at least 1 hour before serving.