Description

This Vegan Pasta Salad is a vibrant, healthy dish that’s perfect for warm weather or any time you crave something light and satisfying. With colorful veggies, al dente pasta, and a tangy lemon balsamic vinaigrette, this salad is ideal for quick meals, potlucks, and meal prep.

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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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 let the pasta cool in the fridge for a few minutes.
Prepare the Salad:
In a large bowl, combine the cooled pasta, garbanzo beans, artichoke hearts, olives, banana peppers, grape tomatoes, green bell pepper, and red onion.
Make the Dressing:
In a large measuring cup or mason jar, combine olive oil, balsamic vinegar, chopped parsley, lemon zest, lemon juice, Dijon mustard, garlic, and a couple of large pinches of salt and pepper. Mix well until fully emulsified.
Assemble the Salad:
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Garnish and Serve:
Garnish with additional fresh parsley if desired. Serve immediately or refrigerate for later.

Notes

Use Different Pasta: Swap rotini for penne, farfalle, or fusilli for a change in texture.
Add More Veggies: Try adding cucumber, carrots, or zucchini for extra crunch.
Spicy Version: Add a pinch of red pepper flakes or chopped jalapeño for some heat.
Add Nuts or Seeds: Toss in some toasted pine nuts, sunflower seeds, or slivered almonds for extra texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean