Easy Antipasto Veggie Pasta Salad Recipe for a Healthy Choice

This antipasto veggie salad became my favorite meal, and believe me, it will become one of yours too, it’s so easy to do, yet so delicious that is almost too good to be true, if this is what it takes to become vegan, well, veganism here I come!

This recipe is very easy and can be your first step in becoming a vegan and following a vegan diet. It’s more healthy and eventually more people will follow it. With climate change raising so many concerns around the world, every day more and more people choose to become vegan.

Studies show by the year 2050 we will lose our water source if we continue consuming meat. Nearly half of the water used in the United States is going towards raising animals for food. This is ONLY in the United States!

To produce just 1 Pound of meat farmers use 2400 gallons of water. Next time ordering your favorite hamburger sandwich you have to think about the next generation.

Try this amazing antipasto veggie pasta salad.

All you need is:

100g dried wheat pasta
1 tomato, diced
1/2 carrot, grated
4 green beans, chopped
4 cm piece of cucumber, diced
4 thinly sliced white mushrooms
1Tablespoon red onion, finely chopped
6 sun-dried tomatoes, chopped
6 kalamata olives, chopped
Handful of cashews
1 Tablespoon balsamic vinegar
2 Tablespoons antipasto salsa
sea salt and freshly ground pepper

Cook the pasta as directed, and when it is ready to place drained pasta in a bowl with the balsamic vinegar and stir. Let it cool and mix with the rest of the ingredients. Mhm, that’s it! Enjoy and repeat.

Antipasto veggie salad can serve as a brunch or a full meal during the day. It’s easy to pack and take it to the office to have a healthy choice instead of greasy and unhealthy restaurant meals.

Antipasto veggie pasta salad