Recipe + Photos by April Viar 

Anyone that grew up in the 90’s will remember the Italian cold pasta dish that features a jar of Salad Supreme seasoning and a bottle of Italian dressing. It was a staple at family gatherings. A flavorful reminder of carefree backyard cookouts. Now I’ve decided to veganized this classic family favorite, keeping all the nostalgic flavors while making it free of meat, eggs and dairy. Packed with fresh veggies and tossed with a savory dressing. This version will transport you back to those sunny afternoons sharing good food and great memories. The salad is best served after being refrigerated for at least two hours so the flavors can marinate. 

Servings: 8-10

INGREDIENTS 

• 1lb Barilla Certified Vegan Protein Plus Pasta Spaghetti
• 10oz cherry tomatoes, sliced 
• 1 cucumber, sliced 
• 1 red onion, diced 
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 cup Kalamata olives, sliced 

DRESSING

• 1/2 cup olive oil 
• 1/4 cup red wine vinegar 
• 2 garlic cloves, minced 
• 2 tsp Italian seasoning 
• 1 tsp lemon juice
• 1/2 tsp celery seeds
• 1/2 tsp poppy seeds
• 1/2 tsp ground mustard 
• 1 1/2 tsp paprika 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1 tbsp nutritional yeast 
• 1/3 cup Follow Your Heart Parmesan 
• 1 0.6oz pack dried Italian salad dressing & marinade mix 

DIRECTIONS 

• In a medium bowl, mix all the ingredients for the dressing. Stir until well combined and sit to the side.
• Prepare the pasta according to the directions on the package. Once cooked, rinse with cold water until the pasta is cooled. Place the pasta in a large bowl. 
• Pour the dressing over the noodles, ensuring every inch is coated. Add all of the chopped vegetables and toss until everything is thoroughly combined and well incorporated. 
• Cover the pasta salad with a lid or aluminum foil and place it in the refrigerator for at least two hours or even better, overnight. This allows the flavors to marinate and soak in.