Easy Vegan Pasta Salad (Edit recipe)

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Say hello to this easy vegan pasta salad! Loaded with veggies, chickpeas, and flavour, you'll be making this for all your summer bbq's and beyond! Takes less than one hour to make and no major cooking required (besides boiling the pasta), so this recipe is definitely one worth making!

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

16

Serves: 10

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Clean and chop your head of broccoli and boil for about 20 minutes or until it can be pierced with a fork. You can also leave the broccoli raw or more undercooked if you prefer it to be crunchy!
  2. Once broccoli is boiled, drain and place in a large bowl.
  3. Boil pasta as directed on package. Once boiled, drain and place in your large bowl with the broccoli.
  4. Add in remaining ingredients (except spices) and gently stir together.
  5. Add in all of your spices and olive oil, and add/adjust as needed.
  6. Let pasta salad cool in the fridge for at least 30 minutes to one hour before enjoying, or eat it warm if you prefer.
  7. Enjoy!

Notes

How to store: Place pasta salad in an airtight container in the fridge for up to 5-6 days.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:383
Fat:13 g
Carbohydrates:36 g
Protein:33 g
Cholesterol:0 g
Sodium:630 mg
Fiber:9 g
Sugars:5 g
Calculated per serving.
Coconut Free Dairy Free Nut Free Pescetarian Salads Shellfish Free Side Dishes Sugar Free Vegetarian

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