This Vegan Pasta Salad is the plant-based spin on a classic Italian pasta salad recipe. Artichokes, capers, Kalamata olives, red onion, beets, basil, and macaroni are tossed in a mouth-watering citrus vinaigrette. Serve this delicious vegan macaroni salad at any food event and watch it disappear!
Cook MACARONI NOODLES using package instructions; rinse, drain, and set aside. * See Instant Pot pasta cooking instructions in recipe footnotes.
In a small mixing bowl, combine OLIVE OIL, VINEGAR, LEMON JUCE, DIJON, GARLIC, SALT, and PEPPER; rigorously whisk until well-combined; refrigerate until ready to use.
Toss together MACARONI, BEETS, ARTICHOKES, CAPERS, OLIVES, ONION, and VINAIGRETTE until coated. Refrigerate in an airtight container up to 5 days.
To serve, chop BASIL and fold into salad. Serve chilled.
How to cook pasta in the Instant Pot
Add pasta and enough water to cover the pasta, along with 1/2 tsp salt to the Instant Pot.
Close the lid, set pressure valve to “sealing”.
Pressure cook on HIGH for 2 minutes.
Allow the cooker to sit, undisturbed, for a 10-minute natural pressure release.
Release excess steam (if any) by carefully turning pressure release valve to "venting", then cool-water rinse and drain the pasta, and refrigerate until ready to use.
If you want to cook fresh beets for this recipe, follow these instructions:Method #1: Boil the beet(s) in hot water until fork-tender; run it under cold water and remove skin (it should practically fall off; set aside to cool.Method #2: Roast the beet by peeling, dicing, tossing in olive oil and roasting at 400°F for 10 minutes, or until fork tender.