Easy Vegan Pasta Salad

Easy Vegan Pasta Salad

4.8(1258)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 8 oz dried pasta (225 g), cooked
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 1 cup broccoli floret (150 g), steamed
  • ½ cup carrot (60 g), shredded
  • ½ cup red onion (75 g), sliced
  • ¼ cup fresh parsley (10 g)
  • ¼ cup olive oil (60 mL)
  • ¼ cup red wine vinegar (60 mL)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups cherry tomatoes (300 g)

Nutrition Info

  • Calories 545
  • Fat 17g
  • Carbs 80g
  • Fiber 13g
  • Sugar 10g
  • Protein 18g

How to Make It

1. Step
In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
2. Step
In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
3. Step
Pour dressing over pasta salad and stir until evenly distributed.
4. Step
Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
5. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeHigh-FiberWeeknightPyrexSauce PanStove TopColanderChef's KnifeCutting BoardDry Measuring CupsHealthyWhiskMeal PrepBig BatchMixing BowlTupperwareLunchLiquid Measuring CupEasyMeasuring Spoons

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