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Quick + Easy Vegan Pasta Salad

This vibrant and flavorful vegan pasta salad is quick to prepare and perfect for a light lunch or side dish. Packed with fresh vegetables and a zesty dressing, it's a crowd-pleaser that's both healthy and delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 16 oz pasta rotini, penne, bow ties, elbow
  • 15 oz chickpeas drained and rinsed
  • 6 oz sliced black olives drained
  • 1 bell pepper any color, diced
  • 1 small red onion sliced
  • 8 oz grape or cherry tomatoes about 1 1/2 cups, sliced in half
  • 1/2 large cucumber sliced and quartered (optional)
  • 1/4 - 1/2 cup fresh parsley chopped
Dressing
  • 3 - 4 tablespoons extra virgin olive oil
  • 1/4 cup apple cider vinegar white or red grape juice vinegar is great too
  • 1 teaspoon dried oregano Italian seasoning or Herbs de Provence is ok too
  • 1/2 teaspoon garlic powder
  • generous pinch red pepper flakes
  • generous pinch mineral salt and fresh cracked pepper
  • 1 lemon juice of 1 lemon, optional

Method
 

  1. Cook pasta according to package instructions to al dente. Drain and rinse until cold water.
  2. Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley. Pour the dressing over top and gently toss to coat.
  3. Serve at room temperature or keep in the refrigerator to chill for 30 minutes.
  4. Add a sprinkle of almond parmesan for added flavor!
  5. Serves 4 – 6
  6. Keep leftovers in an airtight container for up to 6 days. Give a good toss before serving. Add more vinegar, oil and/or lemon as needed for moisture.

Notes

For a richer flavor, marinate the vegetables in the dressing for at least 30 minutes before adding the pasta.