Vegan Italian Pasta Salad with Vegetables and Olives Recipe

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.

Combine pitted olives parsley capers red pepper flakes 1/2 of the garlic vinegar and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough runny paste. Set dressing aside.

Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.

Cook bell pepper onion and remaining 1/2 of the garlic in the same skillet until softened 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.

Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.