Description
The perfect quick and easy vegan pasta salad made from scratch is packed with veggies and hearty pasta finished off with a tangy dressing! This is a classic, go-to summer side or main dish.
Ingredients
Scale
- 16 oz. pasta (rotini, penne, bow ties, elbow)
- 1 can (15oz) chickpeas, drained and rinsed
- 1 can (6oz) sliced black olives, drained
- 1 bell pepper (any color), diced
- 1 small red onion, sliced
- 8 oz. grape or cherry tomatoes, sliced in half
- 1/2 large cucumber, sliced and quartered (optional)
- 1/4 – 1/2 cup fresh parsley, chopped
- 3 – 4 tablespoons extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- generous pinch red pepper flakes
- generous pinch mineral salt and fresh cracked pepper
- juice of 1 lemon, optional
Instructions
- Step: Cook pasta according to package instructions to al dente. Drain and rinse under cool running water to keep it from overcooking.
- Step: Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion, and parsley. Pour the dressing over top and gently toss to coat.
- Step: At room temperature or chilled in the refrigerator for 30 minutes.
- Step: Add a sprinkle of almond parmesan for added flavor!
Notes
Store in an airtight container in the refrigerator for up to 6 days. Give a good toss before serving. Can be made 1-2 days in advance; add more dressing or fresh lemon juice if the pasta absorbs the moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 11 g
- Protein: 17 g
- Cholesterol: 0 mg