Mediterranean Vegan Pasta Salad
This quick, easy vegan pasta salad is loaded with fresh, vibrant Mediterranean vegetables and a tangy vinaigrette. A fresh, crowd-pleasing summery Mediterranean pasta salad for BBQs, potlucks, picnics, and mid-week meals!
Servings: 4 servings
Calories: 623kcal
Ingredients
- 1 (16-ounce / 454 g) package pasta
- 1 cup (120 g) cucumber sliced and halved
- 1 cup (150 g) cherry tomatoes halved
- ¾ cup (120 g) red onion diced
- ½ cup (75 g) green bell pepper diced
- 3 Tablespoons (11 g) curly parsley minced
- 1 (2.25-ounce / 64 g) can sliced black olives drained
- 1 (15-ounce / 425 g) can garbanzo beans drained and rinsed
- ⅛ cup (30 ml) olive oil
- ⅛ to ¼ cup (30 to 60 ml) balsamic vinegar
- 2 Tablespoons (30 ml) lemon juice
- salt to taste
- pepper to taste
Instructions
- In a medium pot over medium-high heat, cook the pasta according to the package instructions until al dente.
- Drain the pasta and set it aside to cool.
- While the pasta cooks, add the remaining ingredients to a large bowl and mix them together.
- Add the cooked pasta and toss until everything is well combined.
- Refrigerate for at least 30 minutes before serving.
Video
Notes
- Prepare the pasta in advance: This gives it time to cool before you add the remaining ingredients. Rinse the pasta under cold water to cool it quickly.
- Cook the pasta al dente: Cook it 1 to 2 minutes less than the package instructions so it doesn't get soggy as it sits or firm up too much when chilled.
- For quicker prep: Use a mandoline or food chopper to chop the veggies quickly with minimal effort.
Nutrition
Calories: 623kcal | Carbohydrates: 109g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 283mg | Potassium: 815mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1136IU | Vitamin C: 45mg | Calcium: 110mg | Iron: 5mg
