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best vegan pasta salad

The Best Vegan Pasta Salad

This is the best vegan pasta salad recipe you will ever try. The dressing is tangy and full of flavor, the salad is hearty and full of roasted and garden fresh veggies and chickpeas. This is the perfect summer side or light dinner.
5 from 2 votes
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Prep Time 25 minutes
Course dinner, lunch, Main Course, Salad, Side Dish, sides
Cuisine American, california, Greek, Italian, Mediterranean, vegan
Servings 6
Calories 493 kcal

Ingredients
  

For Salad

  • 4 cups kale stemmed and chopped
  • 10 cherry tomatoes halved
  • ½ english cucumber seeded, peeled, chopped in half
  • 16 oz fusilli cooked and cooled
  • 1 tsp olive oil

For Roasted Veggies

  • 5 baby bell peppers seeded sliced
  • ½ head cauliflower florets
  • 1 can chickpeas drained
  • 1 pinch salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp olive oil

For Dressing

  • 3 roasted baby bell peppers de-stemmed
  • 5 kalamata olives
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp pomegranate molasses
  • 1 pinch salt
  • 1 ea black pepper fresh ground to taste

Instructions
 

  • First, put on water to boil and preheat oven to 400 degrees. Once boiling, cook the pasta according to package then rinse with cold water, drain and set aside to cool.
  • Meanwhile, on a sheet pan place cauliflower, baby bell peppers and chickpeas. Season with salt, garlic powder, smoked paprika, olive oil and toss until well mixed and cook for 20 minutes.
  • Then, add the kale to a large bowl, drizzle with 1 tsp olive oil, 1 pinch salt and a few grinds of pepper and massage by mixing and squeezing gently until you feel the leaves tenderized.
  • Next, make the dressing by adding 3 of the roasted baby bells, olives, olive oil, balsamic vinegar and pomegranate molasses, salt and pepper to a blender and blend until smooth and creamy.
  • Last, add tomatoes, cucumbers, roasted cauliflower, the remaining bell peppers, crunchy chickpeas and the pasta to the bowl of massaged kale. Pour dressing over and mix.
  • Serve chilled and eat within 3-4 days for best quality. After pasta salad sits for a day or two, it can get a bit dry. Toss with a couple more drops of vinegar and oil if it needs to be refreshed.

Nutrition

Calories: 493kcalCarbohydrates: 80gProtein: 17gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 324mgPotassium: 777mgFiber: 10gSugar: 9gVitamin A: 5985IUVitamin C: 120mgCalcium: 181mgIron: 3mg
Keyword blender dressing, chilled, dairy-free, Family-friendly, garden, meal-salad, olives, pasta, roasted veggies, summer, vegetables
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