Pasta salads are the perfect dish for summer entertaining, as they are refreshing, easy to prepare in large quantities, and delicious! While pasta salads are made with lots of fresh vegetables and pasta, they can also have cheese, meat, and mayonnaise. However, there are plenty of ways to make vegan versions that everyone can enjoy! At Giolitti Deli, we have a few vegan pasta salads available, including one with sun-dried tomatoes, toasted pine nuts, red onion, and balsamic vinegar, and a capellini (angel hair) with roasted Roma tomatoes, roasted garlic, fresh basil, and olive oil.
Vegan Pesto, Tomato, and Olives
This vegan pesto pasta salad is full of arugula, cherry tomatoes, and black olives to make the perfect side dish for your summer party or picnic. It only takes 20 minutes to make four servings, and very simple to make!
For the pasta salad, you will need:
- 17 oz spaghetti
- 2 cups cherry tomatoes, cut into halves
- 3 cups arugula
- ½ cup black olives, cut into rings
- 1 tablespoon Za’atar Spice Mix with roasted sesame seeds
- 5 tablespoons tomato caper pesto*
*If you don’t have the tomato caper spread from GlobeIn, you can also make your own sun-dried tomato caper pesto. For this you will need:
- ½ cup sun-dried tomatoes in oil
- 2 tablespoons capers
- 3 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1/2 teaspoon thyme
Start by cooking the spaghetti according to package instructions. When the pasta is done, place it in a salad bowl and stir in the tomato caper pesto, olives, tomatoes, and arugula. Season with salt and pepper and sprinkle with Za’atar Spice Mix with roasted sesame seeds. If you decide to make the homemade pesto, place the sun-dried tomatoes, capers, and olive oil in a blender or food processor and process until smooth. Season with salt and pepper and combine with the remaining ingredients. Lastly, sprinkle with roasted sesame seeds and add 1/2 teaspoon thyme.
Recipe from: www.veganheaven.org
Vegan Lemon Broccoli
A chilled, lemon pasta salad is the perfect side dish for any summer event! For six servings, you will need:
- 1 pound of rotini pasta
- 1 ½ pounds of broccoli, trimmed and cut into small pieces
- 4 handfuls of spinach
- 3 tablespoons of vegan butter
- Zest and juice from 1 large lemon
- 2–3 cloves of garlic
- 1 cup of vegan parmesan
- Optional for serving: olive oil for drizzling, nutritional yeast, salt and pepper to taste, lemon wedges to garnish
In a large pot, bring water to a boil and add pasta, then turn the heat down to medium-high and cook for five minutes. Next, add in the broccoli and stir, then cook for another 4-5 minutes (or for the amount of time the box states.) Drain the water and return the pasta and broccoli to your pot, then add in the spinach and lemon zest. Stir everything together and cover the pot, letting it sit for five minutes.
While that is resting, heat the vegan butter in a small skillet. Once it is hot, add in garlic and cook for two minutes, then stir the pasta into garlic butter mixture. Lastly, stir in the vegan parmesan cheese, and garnish with salt and pepper, olive oil, nutritional yeast, and lemon wedges if desired.
Recipe from: www.foodwithfeeling.com
Authentic Italian Cuisine From Giolitti Deli
Giolitti Deli is a full-service Delicatessen in Annapolis, MD, specializing in authentic Italian cuisine. Founded in 1992, we use the freshest ingredients to make time-honed recipes from scratch, with no MSG or preservatives. We believe in real food and offer many healthy options, including vegetarian and vegan menu items. At Giolitti Deli, we make our own sauces, mozzarella, grilled and roasted vegetables, bread, pizza dough, and desserts, and our sandwiches, salads, pasta, pizza, and entrees are made to order. Owner Mary Giolitti has combined her passion for great food and fine wine to offer Annapolis a true taste of Italy!
Team members who also make the business possible include Manager Kathy Hunter, Manager and Catering Director Cheryl Molesky, Head Baker Porfirio Diaz, Chef Alfredo Escobar, and Deli Manager Noe Merino. To contact us, please visit our contact page or give us a call at 410.266.8600. Also, be sure to keep up with us on Facebook, Twitter, LinkedIn, and our blog!