Vegan Vibrant Vegetable Pasta Salad
Brighten up your mealtime with this Vegan Vibrant Vegetable Pasta Salad, a colorful, nutrient-packed dish that’s as delicious as it is wholesome! Featuring gluten-free pasta tossed with an array of fresh, crisp vegetables like cherry tomatoes, cucumber, red bell pepper, baby spinach, and shredded carrots, it’s a rainbow on your plate. Protein-rich chickpeas and a tangy homemade lemon-Dijon dressing elevate this salad to a satisfying, flavor-filled meal. Perfect for meal prep, picnics, or a quick dinner, this plant-based pasta salad comes together in just 30 minutes and can be enjoyed cold or at room temperature. Packed with fiber, vitamins, and vibrant flavors, it’s a healthy, gluten-free, and dairy-free dish that’s sure to be a hit with vegans and non-vegans alike!
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Recipe Information
Ingredients
- 300 g Gluten-free pasta (fusilli, penne, or any short pasta)
- 200 g Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, finely chopped
- 1 medium Carrot, shredded
- 100 g Baby spinach, roughly chopped
- 50 g Olives, sliced (optional)
- 150 g Canned chickpeas, drained and rinsed
- 4 tbsp Extra-virgin olive oil
- 3 tbsp Fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp Maple syrup
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, finely chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside.
While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, shred the carrot, and roughly chop the baby spinach.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrot, chopped spinach, olives (if using), and chickpeas.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the pasta and vegetables. Toss everything together until the salad is evenly coated with the dressing.
Sprinkle the chopped fresh parsley over the salad and gently mix it in for added flavor.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together. This dish can be served cold or at room temperature.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 35.1 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2511 mg | 53% | |
*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.
