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Easy Vegan Pasta Salad

by Rachel Gaewski • featured in Easy To Pack Vegan Lunches

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 8 oz
    dried pasta, cooked (225 g)
  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 1 cup
    broccoli floret, steamed (150 g)
  • ½ cup
    carrot, shredded (55 g)
  • ½ cup
    red onion, sliced (75 g)
  • ¼ cup
    fresh parsley (9 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

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Preparation

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

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