Name: Vegan Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 16 oz rotini pasta (or any pasta of your choice); 15 oz can garbanzo beans, drained and rinsed; 12 oz jar marinated artichoke hearts, drained; 6 oz jar pitted Kalamata olives; 1 cup banana pepper rings; 1 pint grape tomatoes, halved; 1 green bell pepper, diced; ½ small red onion, diced; For the Dressing:; 2/3 cup olive oil; 1/3 cup balsamic vinegar; ¼ cup fresh chopped parsley; Zest of 1 lemon (about 1 tablespoon); Juice of 1 lemon (about 3 tablespoons); 1 tablespoon Dijon mustard; 2 cloves garlic, finely minced; Kosher salt (to taste); Fresh cracked pepper (to taste)

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This Vegan Pasta Salad is a light, refreshing, and healthy dish that comes together in just 20 minutes. Packed with vibrant veggies, al dente pasta, and a tangy lemon balsamic vinaigrette, this salad is perfect for summer gatherings, meal prep, or as a quick and satisfying lunch or dinner.

Vegan Pasta Salad

Why You’ll Love This Recipe

Quick and easy — ready in just 20 minutes
Light and refreshing — ideal for warm weather or when you want something light
Packed with veggies — loaded with colorful vegetables and plant-based ingredients
Vegan and dairy-free — great for those following a vegan diet or looking for a dairy-free option
Versatile — perfect for a side dish or a main meal

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

For the Salad:

16 oz rotini pasta (or any pasta of your choice)
15 oz can garbanzo beans (drained and rinsed)
12 oz jar marinated artichoke hearts (drained)
6 oz jar pitted Kalamata olives
1 cup banana pepper rings
1 pint grape tomatoes (halved)
1 green bell pepper (diced)
½ small red onion (diced)

For the Dressing:

2/3 cup olive oil
1/3 cup balsamic vinegar
¼ cup fresh chopped parsley
Zest of 1 lemon (about 1 tablespoon)
Juice of 1 lemon (about 3 tablespoons)
1 tablespoon Dijon mustard
2 cloves garlic (finely minced)
Kosher salt (to taste)
Fresh cracked pepper (to taste)

instructions

Cook the Pasta:
- Cook the pasta according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Season with salt and pepper, then place the pasta in the fridge to cool for a few minutes.
Prepare the Salad:
- In a large bowl, combine the cooled pasta, garbanzo beans, artichoke hearts, olives, banana pepper rings, grape tomatoes, bell pepper, and red onion.
Make the Dressing:
- In a large measuring cup or mason jar, combine the olive oil, balsamic vinegar, fresh parsley, lemon zest, lemon juice, Dijon mustard, garlic, and a couple of large pinches of salt and pepper.
- Mix well until the dressing is well combined and emulsified.
Assemble the Salad:
- Pour the dressing over the pasta salad and toss everything together until evenly coated.
Garnish and Serve:
- Garnish with additional parsley if desired. Serve immediately or refrigerate for later.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Use different pasta: Swap rotini with penne, farfalle, or fusilli for a different shape and texture.
Add more veggies: Add cucumber, carrots, or zucchini for extra crunch and freshness.
Make it spicy: Add a pinch of red pepper flakes or a chopped jalapeño for a kick.
Add nuts or seeds: For extra crunch, toss in some toasted pine nuts, sunflower seeds, or slivered almonds.

Storage

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will even improve as it sits.
Meal prep: This pasta salad is great for meal prep; it can be made ahead and stored in the fridge for several days.

FAQs

1. Can I use frozen vegetables in the salad?

While fresh vegetables are best for this salad, you can use frozen vegetables that have been thawed and drained.

2. Can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in a sealed container in the fridge for up to a week. Just give it a good shake before using.

3. Can I add protein to this salad?

Yes, you can add more protein by tossing in grilled tofu, tempeh, or even some chickpeas if you want extra plant-based protein.

4. Is this salad gluten-free?

To make the salad gluten-free, use gluten-free pasta. Many types of gluten-free pasta are available in various shapes like rotini, penne, and fusilli.

5. Can I use other types of beans?

Yes, you can substitute garbanzo beans with other beans like kidney beans, black beans, or cannellini beans for a different texture and flavor.

Conclusion

This Vegan Pasta Salad is not only a delicious and satisfying dish but also an easy one to prepare, perfect for any occasion. With vibrant veggies, a tangy dressing, and hearty pasta, it’s sure to be a favorite. Whether served as a light lunch, side dish, or at your next potluck, this salad is packed with flavor, nutrients, and fresh ingredients!