Vegan Pasta Salad with Chicken and Vegetables
Elevate your mealtime with this vibrant Vegan Pasta Salad with Chicken and Vegetables, a plant-based twist on a classic favorite! This hearty and colorful dish combines tender rotini pasta, savory plant-based chicken strips, and a medley of fresh, crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, all complemented by the briny tang of Kalamata olives. Tossed in a zesty homemade lemon-Dijon dressing, this recipe brings together bold flavors and wholesome ingredients in every bite. Perfect for meal prep, picnics, or a refreshing lunch, this vegan pasta salad is easy to make in under 30 minutes and is packed with satisfying textures and nutrients. Serve chilled or at room temperature for a dish that’s deliciously easy and undeniably crowd-pleasing!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 8 ounces Rotini pasta
- 8 ounces Plant-based chicken strips
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 cup Red bell pepper, chopped
- 0.25 cup Red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Olive oil
- 3 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 clove Garlic clove, minced
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet over medium heat, cook the plant-based chicken strips until heated through and slightly browned, about 5-7 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and basil leaves.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until well combined.
Add the cooked pasta and plant-based chicken strips to the vegetable mixture in the mixing bowl.
Pour the dressing over the pasta salad and gently toss to combine, ensuring all ingredients are evenly coated.
Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, taste and adjust the seasoning if needed.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 599 mg | 13% | |
*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.
