This Vegan Pasta Salad recipe is easy to whip up using a few simple ingredients, all tossed with a simple vinaigrette, it’s customizable, can be made ahead of time and of course – it’s absolutely delicious!INGREDIENTS
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16 oz. pasta (rotini, penne, bow ties, elbow)
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1 can chickpeas
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1 can sliced black olives
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1 bell pepper
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1 small red onion
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8 oz. grape or cherry tomatoes
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½ large cucumber
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¼ – ½ cup fresh parsley, chopped
Vinaigrette
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3 – 4 tablespoons extra virgin olive oil
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¼ cup apple cider vinegar (white or red wine vinegar is great too)
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1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
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½ teaspoon garlic powder
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generous pinch red pepper flakes
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generous pinch mineral salt and fresh cracked pepper
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juice of 1 lemon, optional
INSTRUCTIONS
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Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.
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Mix the dressing, and prep the veggies and chickpeas while the pasta is cooking.
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To assemble the pasta salad, add the pasta, colorful veggies to a large serving bowl (or the pot the pasta was cooked in), pour the dressing overtop and mix well to coat.
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Serve this pasta salad at room temperature or chilled. For added flavor, add a sprinkle of Almond Parmesan before serving!
