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 the 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.
Serving and Storing - Let the salad chill in the refrigerator for 2-4 hours before serving. This allows the salad to chill all the way through while letting the flavors of the vinaigrette absorb into the noodles. Serve this pasta salad with your favorite vegan sandwich, creamy tomato soup, or as part of your summer potluck menu. Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Recipe Tips - It is best to toss the pasta in the vinaigrette as soon as the noodles are strained and rinsed in cold water. The oil in the dressing prevents the pasta from clumping together as it cools. Once the dressing is mixed into the pasta, you can take your time when adding the remaining ingredients.
Variations - This salad is wildly versatile. Feel free to swap herbs and veggies as you please.
Calories: 347kcal | Carbohydrates: 47g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 276mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 7.8mg | Calcium: 29mg | Iron: 1.2mg