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5 from 1 vote

Vegan Pasta Salad

This Vegan Pasta Salad is loaded with pasta shells, chickpeas, kalamata olives, and veggies all tossed in tangy homemade red wine vinaigrette. It's fresh, easy to make, and healthy!
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Snacks, Side Dishes, and Appetizers
Cuisine: American
Keyword: healthy, pasta shells, summer, vegan
Servings: 16 people
Calories: 139kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1 (16 oz) box pasta cooked al denté according to package directions (I used medium shells)
  • 1 (15 oz) can chickpeas drained
  • 1 small red onion finely diced
  • 1 red pepper diced
  • 1 green pepper diced
  • 1/2 cucumber diced
  • 1/2 cup kalamata olives drained and chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup basil chopped
  • 2 batches red wine vinaigrette made according to recipe directions
US Customary - Metric

Instructions

  • Place pasta, chickpeas, onion, peppers, cucumber, olives, cilantro, and basil into a large bowl.
  • Stir to combine.
  • Toss with desired amount of vinaigrette (I used the full 2 batches).
  • Cover and chill in the fridge until cold.
  • Taste and re-season, if necessary, then serve and enjoy!
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Nutrition

Serving: 1person | Calories: 139kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 234mg | Fiber: 4g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 3mg