Description
Fresh, colorful, and bursting with flavor, this 15 Minute Vegan Pasta Salad is a vibrant and easy dish packed with crisp veggies and a zesty, natural dressing. Perfect for busy days, it offers a nutritious plant-based meal that can serve as a light picnic option or a hearty main course. Quick to prepare and customizable, this salad brings convenience, health, and deliciousness together effortlessly.
Ingredients
Scale
Pasta and Protein
- 2 cups small shaped pasta of your choice (e.g., gluten-free or legume-based)
- 1 cup cooked chickpeas
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley or basil, finely chopped
Dressing
- 3 tablespoons olive oil (natural)
- 2 tablespoons lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down for the salad.
- Prepare the Vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces. Finely chop the fresh parsley or basil for garnish.
- Mix the Dressing: In a small bowl, whisk together the olive oil (natural), lemon juice (natural), apple cider vinegar (natural), garlic powder (natural), salt, and black pepper until well combined to create a bright and zesty dressing.
- Combine Ingredients: In a large bowl, toss the cooled pasta, chopped vegetables, chickpeas, and fresh herbs. Pour the dressing over the salad and gently mix until everything is evenly coated and flavorful.
- Chill and Serve: Cover the salad and refrigerate for at least 10 minutes to allow the flavors to meld. Serve chilled with optional garnishes or side dishes.
Notes
- Cook pasta al dente to maintain texture and avoid sogginess.
- Rinse the pasta thoroughly with cold water to keep the salad fresh and prevent clumping.
- Use fresh herbs like parsley or basil for the best flavor and aroma.
- Adjust the lemon juice and apple cider vinegar in the dressing to balance acidity according to your taste.
- This salad tastes even better after resting, so feel free to make it ahead of time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick vegan recipe, gluten free pasta salad, plant-based meal, easy pasta salad
