Easy Vegan Pasta Salad
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!
20 minutes
30 minutes
Difficulty:
Easy
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. | |
Serves: 10
Ingredients
- 450 gram450 gram450 gram Pasta, of choice (1 lb, I used Cavatappi pasta)
- 1 head1 head1 head Broccoli, (chopped and boiled)
- 14 oz14 oz14 oz Black Olives, sliced and pitted (1 398ml can)
- .5 cup.5 cup.5 cup Olives, green, whole
- 13.75 oz13.75 oz13.75 oz Artichokes, (rinsed and chopped 1 can)
- 1 cup1 cup1 cup Corn, niblets
- .5 cup.5 cup.5 cup Roasted Red Pepper, chopped (fire roasted)
- 1 cup1 cup1 cup Celery, chopped
- 444 Green Onion (Scallion), chopped (about .75 cup)
- 15-16 oz15-16 oz15-16 oz Chickpeas, 1 can, drained and rinsed
- Salt and Pepper, (to taste)
- 1 Tbsp1 Tbsp1 Tbsp Dried Parsley
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Smoked Paprika, (or regular paprika)
- 5 Tbsp5 Tbsp5 Tbsp Extra Virgin Olive Oil, (For the dressing. Add more as desired)
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
- 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!
- Once broccoli is boiled, drain and place in a large bowl.
- Boil pasta as directed on package. Once boiled, drain and place in your large bowl with the broccoli.
- Add in remaining ingredients (except spices) and gently stir together.
- Add in all of your spices and olive oil, and add/adjust as needed.
- Let pasta salad cool in the fridge for at least 30 minutes to one hour before enjoying, or eat it warm if you prefer.
- Enjoy!
Notes
How to store: Place pasta salad in an airtight container in the fridge for up to 5-6 days.
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Nut Free Pescetarian Salads Shellfish Free Side Dishes Sugar Free VegetarianNever Miss a Bite
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