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Vegan Pasta Salad

This Vegan Pasta Salad is incredibly flavorful and satisfying. Made with chickpeas, pasta, and vegetables in a homemade dressing, it's delicious.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 335kcal
Author Tania Sheff

Ingredients

  • 8 oz. dry pasta (fussili, bow tie, or penne)
  • ½ can cooked chickpeas, liquid drained
  • 2 medium cucumbers, cut into slices
  • 1 cup cherry tomatoes, cut in half
  • 1 small bell pepper, cut into small pieces
  • ½ cup pitted kalamata olives, cut in half
  • ¼ medium red onion, thinly sliced
  • ¼ cup chopped parsley

For the Dressing

  • 2 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 1 medium garlic clove, minced
  • 1 tsp. oregano
  • ½ tsp. sea salt
  • ¼ tsp. pepper

Instructions

  • COOK THE PASTA. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 7 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water. Set aside.
  • MAKE THE DRESSING. While the pasta cooks, make the dressing. To a small jar, add the olive oil, apple cider vinegar, oregano, garlic, salt, and pepper, and shake well.
  • MAKE THE SALAD. To a large mixing bowl, add the pasta, chickpeas, cucumbers, tomatoes, bell pepper, olives, red onion, and parsley. Pour the dressing on top and mix well. Serve.

Video

Notes

Tips for the best Vegan Pasta Salad

  • Salt the pasta water. Adding salt to the water that the pasta is cooked in allows the saltiness to infuse into the pasta as it cooks. This is more effective than salting it afterwards.
  • Rinse the pasta in cold water. Using cold water will stop the cooking process so your pasta doesn't become overcooked and mushy and stick together.
  • Make the dressing in a jar. Shaking the dressing ingredients in a jar will allow them to emulsify and meld their flavors better than if it was all tossed into the salad and mixed there.
  • Cut the vegetables to a similar size. Keep the veggies around the same size, slightly larger than the chickpeas, so no one flavor overshadows another.

How to Store

You can store any leftovers of this Vegan Pasta Salad in the refrigerator in an airtight container for 3-4 days.

Nutrition

Calories: 335kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 516mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg