1 pound (usually this is 1 box) dried fusilli pasta (other types such as penne, rotini, or farfalle would also work just fine)
1 cup bell pepper, diced (1 medium)
1 cup cucumber, sliced into half or quarter moons
1 cup broccoli, cut into small florets
1 cup cherry tomatoes, halved
Adapted From
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/
1 cup cherry tomatoes, halved
1 cup black olives, sliced
1/3 cup red onion, diced
1/3 cup fresh herbs (basil and/or parsley) (optional)
1 cup cubed vegan mozzarella or tofu (optional)
Dressing
1/2 cup extra-virgin olive oil
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 teaspoon dijon mustard
1 tablespoon maple syrup (or other sweetener) (optional)
1 garlic clove, minced very small
1 teaspoon herbs de Provence (or italian seasoning, or oregano)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Bring a large pot of salted water to a boil. Add pasta and cook until just past al dente, 9 to 11 minutes (or whatever the packaging recommends). Drain and rinse well under cold water. Toss with a bit of olive oil to keep from sticking while it finishes cooling.
While the pasta cooks, make the dressing. Whisk together the dressing ingredients until blended.
Once the pasta has cooled to at least room temperature, mix the dressing into the pasta. Then mix in the veggies. Taste for seasoning and adjust with salt and pepper as needed.
Can be served immediately, but ideally it should be refrigerated for at least 30 minutes - 2 hours to allow the pasta and veggies to soak up the dressing. Can be stored in the refrigerator for up to 5 days.
Adapted From
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/
https://www.loveandlemons.com/pasta-salad/