Incredibly Easy Vegan Pasta Salad (So Delicious!)
Vegan Pasta Salad is a healthy spin on the classic side dish. It’s a quick and easy no bake dish that is guaranteed to please a crowd. The pasta salad is loaded with flavor and is guaranteed to be a hit at your next dinner.
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Pasta salad is one of my favorite side dishes because it’s so easy to make and it has something for everyone. This is the best recipe because it’s so versatile and can be changed based on the veggies you have on hand. I like to serve this dish at parties especially because pasta salad is so flavorful that even non-Vegetarian and Vegans devour it.
? Equipment
This is an easy dish that doesn’t require too much equipment. You’ll need a pot for cooking pasta, a strainer to drain out water, a medium bowl to mix everything and a small bowl to mix the dressing.
I found it’s easiest making dressing that calls for lemon juice using the tools in my prepdeck because it has the juicer that can fit right on top of the container.
? Ingredients
Pasta Salad
- 16oz pasta (bowties or rotini)
- 6 oz sliced black olives (if using canned make sure they’re drained!)
- 1 pint cherry tomatoes, quartered
- 1 red pepper, diced
- 1/2 cucumber, diced
- 1 can chickpeas, drained and rinsed
- 1/2 red onion, diced
Salad Dressing
- 4 tbsp extra virgin olive oil
- juice of 1 lemon
- 1/4 cup apple cider vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/8 tsp crushed red pepper
? How to Make Vegan Pasta Salad
- Cook pasta according to the package until al dente. Once cooked, drain and rinse the pasta.
- In a medium bowl, combine the pasta with the black olives, cherry tomatoes, chickpeas, red pepper, cucumber and red onion.
- In a small bowl, mix together the extra virgin olive oil, lemon juice, apple cider vinegar, Italian seasoning, garlic powder and crushed red pepper.
- Pour the salad dressing over the pasta mix and everything together. Cover and refrigerate at least 30 minutes before serving. Optional: sprinkle nutritional yeast to give it a nutty almost cheese-like taste!
? Recommended Main Dishes to Serve with Vegan Pasta Salad
This pasta salad is a great healthy side dish for so many main courses! A few of my favorite pairings are:
? How to Store Leftovers
Leftovers should be stored in the refrigerator for up to 5 days. I don’t recommend freezing.
? What are Chickpeas?
Chickpeas are a type of legume that are round and beige in color and are high in protein and fiber. They’re also commonly known as garbanzo beans.
?Can I swap out the vegetables?
Absolutely! The best part of this recipe is that it’s extremely versatile and the veggies can be swapped out (or even just skipped) based on what your family enjoys.
? Can Vegan Pasta Salad be Prepped Ahead of Time?
Yes! I highly recommend it being prepared at least 30 minutes before serving so it can chill and all the flavors mix. I’ve also made it a day in advance and it’s tasted great!
Vegan Pasta Salad
Ingredients
Pasta Salad
- 16 oz pasta bowties or rotini
- 6 oz sliced black olives if using canned make sure they’re drained!
- 1 pint cherry tomatoes quartered
- 1 can chickpeas drained and rinsed
- 1 red pepper diced
- 1/2 cucumber diced
- 1/2 red onion diced
Salad Dressing
- 4 tbsp extra virgin olive oil
- juice of 1 lemon
- 1/4 cup apple cider vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/8 tsp crushed red pepper
Instructions
- Cook pasta according to the package until al dente. Once cooked, drain and rinse the pasta.
- In a medium bowl, combine the pasta with the black olives, cherry tomatoes, chickpeas, red pepper, cucumber and red onion.
- In a small bowl, mix together the extra virgin olive oil, lemon juice, apple cider vinegar, Italian seasoning, garlic powder and crushed red pepper.
- Pour the salad dressing over the pasta mix and everything together. Cover and refrigerate at least 30 minutes before serving.
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