Vegan Artichoke Pasta Salad
Elevate your next gathering with this vibrant Vegan Artichoke Pasta Salad, a Mediterranean-inspired dish that's bursting with flavor and wholesome ingredients. Featuring tender penne pasta, tangy artichoke hearts, juicy cherry tomatoes, crisp cucumber, and briny Kalamata olives, this salad is a colorful medley of textures and tastes. Tossed in a zesty homemade dressing made with olive oil, freshly squeezed lemon juice, Dijon mustard, and a hint of maple syrup, it’s light yet satisfying. Perfect as a side dish or a meal on its own, this vegan pasta salad comes together in just 30 minutes, making it ideal for potlucks, picnics, or easy weekday lunches. Serve chilled or at room temperature for a refreshing, plant-based delight everyone will love.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 ounces Penne pasta
- 14 ounces Canned artichoke hearts (quartered, drained)
- 1.5 cups Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 0.5 cups Kalamata olives (sliced)
- 0.25 cups Red onion (thinly sliced)
- 0.25 cups Fresh parsley (chopped)
- 0.25 cups Olive oil
- 1 large Lemon (juiced)
- 1 teaspoons Dijon mustard
- 1 teaspoons Maple syrup
- 1 clove Garlic (minced)
- 1 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, slice the Kalamata olives, and thinly slice the red onion. Chop the fresh parsley and set everything aside.
In a small bowl, prepare the dressing. Whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, dried oregano, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooked and cooled pasta, artichoke hearts, cherry tomatoes, cucumber, olives, red onion, and parsley.
Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Taste and adjust seasonings if necessary. You can add more salt, pepper, or lemon juice based on your preference.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature and enjoy your Vegan Artichoke Pasta Salad!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 22.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
