Description

A colorful, refreshing vegan pasta salad bursting with fresh vegetables, herbs, and a tangy dressing. This easy-to-make dish is perfect for meal prep, picnics, or a light lunch. Packed with wholesome ingredients like chickpeas and fresh herbs, it’s satisfying and nourishing without any animal products. The simple vinaigrette dressing adds the perfect balance of tanginess and zest, making every bite flavorful and bright.

Ingredients

8 oz pasta (rotini, penne, or fusilli)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 bell pepper, thinly sliced
1/4 red onion, finely chopped
1 cup cooked chickpeas (rinsed and drained if canned)
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp maple syrup or agave
Salt and pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente, then drain and rinse with cold water.
Chop all vegetables into bite-sized pieces.
Whisk together olive oil, lemon juice, Dijon mustard, garlic, maple syrup, salt, and pepper to make dressing.
In a large bowl, combine pasta, vegetables, and chickpeas.
Pour dressing over salad and toss gently to coat evenly.
Stir in fresh herbs.
Chill for at least 10 minutes before serving.
Adjust seasoning as needed and garnish with extra herbs or toasted nuts if desired.

Notes

Use gluten-free pasta if needed.
Add avocado or vegan cheese for extra creaminess.
Toast nuts or seeds to add crunch and flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main dish / Salad
Method: Boiling and mixing
Cuisine: International / Vegan-friendly