Easy Vegan Pasta Salad
This vegan pasta salad is packed with fresh vegetables, herbs, plant-based protein, and pasta all coated in a tangy, lemony vinaigrette.
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Servings: 4
Ingredients
- 160 grams pasta
- 1 celery thinly sliced
- 1 Japanese cucumber or 2 Persian cucumbers halved and thinly sliced
- 1 cup cherry tomatoes halved
- ¼ cup pickled red onions
- 1 cup canned or roasted chickpeas
- ½ cup fresh basil or parsley1 chopped
- ¼ cup toasted nuts/seeds optional
- ½ cup
tofu feta optional
Dressing
- 1½ tbsp apple cider vinegar or white wine vinegar
- 1½ tbsp lemon juice
- 1½ tbsp olive oil
- 1 clove garlic minced
- 1 tsp mustard
- 1 tsp maple syrup
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
Instructions
- Mix dressing ingredients in a jar and shake until well combined.
- Bring a pot of salted water to a boil. Cook pasta until very soft, about 2 minutes past the package directions.
- Drain pasta in a colander, then transfer to a large bowl. Toss with half the dressing while still warm. Set aside to cool to room temperature, about 30 minutes.
- Once pasta has cooled, add the remaining ingredients and dressing and toss to combine.
Notes
1) Feel free to mix and match other fresh herbs like mint, oregano, or dill. If you're using a very strong herb like mint or oregano, I recommend starting with 2 tablespoons, then you can add more to taste.