Vegan Pasta Salad
This vegan pasta salad recipe is packed with fresh vegetables, pasta, chickpeas, and is tossed in a creamy homemade dressing.
Servings: 4
Calories: 453kcal
Cost: $15
Equipment
- Large pot
Ingredients
Tahini Lemon Vinaigrette
- 1 lemon juiced
- 2 tablespoon tahini
- 2 cloves garlic minced or pressed
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon agave nectar
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
Pasta Salad
- ½ pound pasta
- 1 cup chickpeas drained and rinsed
- ½ cup cucumbers diced
- ½ cup cherry tomatoes sliced
- ½ cup bell peppers diced
- ¼ cup fresh basil chopped
- ¼ cup red onion
Instructions
- Start by cooking your pasta of choice according to package instructions. Once it is fully cooked carefully drain, rinse, and set aside.
- Next, combine all ingredients for the homemade vinaigrette, mix well, and set aside.
- Wash then prep all remaining ingredients according to the ingredient list.
- Combine the pasta, chickpeas, vegetables, and vinaigrette in a large serving bowl and gently toss with salad tongs.
Notes
This pasta salad is best when made in advance so the flavors have time to meld. This will make your pasta salad SO much more flavorful. Make it at least 2-3 hours in advance, or ideally the night before serving.
Store in an airtight or covered container in the fridge for up to five days.
Nutrition
Calories: 453kcal | Carbohydrates: 47g | Protein: 18.3g | Fiber: 10.5g