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
  • 16 oz. pasta (rotini, penne, bow ties, elbow)
  • 1 can chickpeas
  • 1 can sliced black olives
  • 1 bell pepper
  • 1 small red onion
  • 8 oz. grape or cherry tomatoes
  • ½ large cucumber
  • ¼ – ½ cup fresh parsley, chopped
Vinaigrette
  • 3 – 4 tablespoons extra virgin olive oil
  • ¼ cup apple cider vinegar (white or red wine vinegar is great too)
  • 1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
  • ½ teaspoon garlic powder
  • generous pinch red pepper flakes
  • generous pinch mineral salt and fresh cracked pepper
  • juice of 1 lemon, optional
INSTRUCTIONS
  • Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.
  • Mix the dressing, and prep the veggies and chickpeas while the pasta is cooking.
  • 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.
  • Serve this pasta salad at room temperature or chilled. For added flavor, add a sprinkle of Almond Parmesan before serving!

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