An easy Vegan Pasta Salad with olives, cherry tomatoes, and red onions all tossed in a Red Wine Vinaigrette for a quick and simple 20-minute meal.
Cook the pasta according to package instructions.
In a small blender, combine the olive oil, red wine vinegar, maple syrup, and salt and pepper. Blend until olive oil is well incorporated and set aside.
When pasta is al dente, strain the pasta through a colander and rinse with cold water until the pasta has cooled.
Transfer to a salad bowl and immediately toss pasta with red wine vinaigrette to avoid pasta from clumping together. Add remaining ingredients and stir to combine.
Serve immediately or store in an airtight container in the refrigerator until ready to serve.