Vegan Italian Pasta Salad
Packed with fresh veggies, herbs, and chickpeas, this vegan Italian pasta salad is a side dish that eats like a meal. Perfect for literally any summer gathering or for the easiest meal prep of all time. Make a batch and enjoy it cold from the fridge for an easy meal all week!
Equipment
- large pot
- large mixing bowl
- strainer
Ingredients
- 16 oz pasta
- 15 oz can chickpeas drained
- ¼ cup vegan Parmesan cheese or nutritional yeast
For the cooked veg
- ½ zucchini cut in half moons
- 1 summer squash cut in rounds
- 2 cloves garlic chopped
- 2 tbsp olive oil
- 1 pinch red pepper flakes
- 1 pinch salt and ground black pepper
- 3 baby bell peppers diced
For the salad
- 2 campari tomatoes diced
- 10 pitted kalamata olives chopped
- 10 manzanilla olives chopped
- ¼ cup chopped herbs mix of parsley, dill and mint
For the dressing
- 5 tbsp olive oil
- 1.5 lemons juiced
- ½ tsp salt
- 1 clove fresh garlic
- 2 tbsp maple syrup
- ground black pepper to taste
- ½ cup fresh herbs mix of parsley, dill and mint
Instructions
- Put on water to boil for pasta and cook according to the box. Once cooked, rinse with cold water and set aside until other elements are ready
- In a large sauce pan, over medium heat, add the olive oil and warm. Add garlic and chili flakes and cook for 2 minutes until fragrant. Add zucchini, summer squash and peppers and cook for 7 minutes stirring occasionally until veggies are tender. Let cool.
- Make dressing in a blender by adding olive oil, lemon juice, maple syrup, garlic, salt, pepper and herbs and blending until smooth.
- In a large bowl add cooled pasta, cooled cooked veggies, tomatoes, olives, chopped herbs, chickpeas and dressing. Toss until well mixed then add vegan parmesan and toss again
- Enjoy within 3 days for best quality