Vegan Summer Pasta Salad
A plant-based summer pasta salad loaded with chickpeas, red pepper, cucumbers, grape tomatoes, artichokes, kalamata olives with a simple vinaigrette dressing.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 10-12 servings 1x
Ingredients
Scale
- 16 ounces of penne or rotini pasta
- One red pepper, roughly chopped
- Two cucumbers, roughly chopped
- 1 cup of grape tomatoes, cut in half
- One 15.5 ounce can of chickpeas, drained
- 3/4 cup (one 14 ounce can) of artichoke hearts, drained and chopped
- 3/4 cup (about six ounces) of kalamata olives, drained
Vinaigrette
- 1/2 cup of white vinegar
- 1 tablespoon of Spike seasoning
- 1/2 of a small red onion, finely chopped
- 1/4 cup of fresh oregano, finely chopped
- 1/4 cup of olive oil
Instructions
- Cook the pasta according to the instructions on the packaging. Once cooked strain and rinse the pasta with cold water.
- While the pasta is cooking, prepare the vinaigrette. Add all vinaigrette ingredients to a small bowl: the vinegar, spike seasoning, red onion, oregano, and olive oil. Mix together and set aside for 10 minutes.
- In a large mixing bowl add the cooked pasta, red pepper, cucumber, grape tomatoes, chickpeas, artichoke hearts, and kalamata olives. Pour the vinaigrette over the top and mix until everything is well incorporated.
Notes
Pasta will keep in the fridge for up to 3 days.
Find it online: https://www.bowlofyum.com/2020/06/vegan-summer-pasta-salad/