Best 2 Easy Vegan Pasta Salad Recipes

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Easy Vegan Pasta Salad Recipe by Tasty image

Here's what you need: dried pasta, chickpeas, broccoli floret, carrot, red onion, fresh parsley, olive oil, red wine vinegar, garlic, dried oregano, salt, pepper, cherry tomatoes

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 oz dried pasta, cooked
15 oz chickpeas, 1 can, drained and rinsed
1 cup broccoli floret, steamed
½ cup carrot, shredded
½ cup red onion, sliced
¼ cup fresh parsley
¼ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes

Steps:

In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
Pour dressing over pasta salad and stir until evenly distributed.
Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams

EASY VEGAN PASTA SALAD

Easy Vegan Pasta Salad image

This is seriously the best pasta salad ever. It makes an easy meal for vegans or vegetarians, or you can serve it as a side for a meat dish. Bring it to a party or BBQ and it will steal the show! And it's adaptable--use whatever you have in your fridge! Best when refrigerated and served cold.

Provided by KayBee63

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1 (16 ounce) package penne pasta
1 (8 ounce) bottle Italian-style salad dressing
1 (15 ounce) can kidney beans, rinsed and drained
2 tomatoes, diced
1 large cucumber, diced
1 (6 ounce) can sliced black olives

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse pasta with cold water. Transfer to a large bowl.
Add kidney beans, tomatoes, cucumber, and olives to the cold pasta; mix to combine. Pour salad dressing over mixture, and gently stir until incorporated.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 74.1 g, Fat 15.6 g, Fiber 8.5 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 1015 mg, Sugar 7.4 g