Healthy Vegan Pasta Salad (20-minutes!)
A quick & easy veggie-filled pasta salad perfect for lunch or dinner!
Servings 4
Calories 272kcal
Cost $12
Equipment
Ingredients
- 8 oz pasta I used chickpea pasta
- ¾ cup red onion thinly sliced
- 1-2 cups arugula
- ¼ cup kalamata olives halved
- Feel free to add any other veggies you like or have on hand cherry tomatoes and artichokes would be great too
Dressing
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 tablespoon vinegar like balsamic, apple cider, or red wine
- 1.5 teaspoon oregano dried
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Boil pasta according to package instructions.
- While pasta is boiling, whisk dressing ingredients [vinegar, mustard, olive oil, oregano, garlic, and salt] in a bowl until smooth. If you like a lot of dressing, feel free to double the dressing for more.
- Slice the olives and red onion and set aside. No need to chop the arugula unless you want to.
- Strain pasta and rinse with cold water.
- In a large bowl, toss pasta with arugula, olives, red onion, and dressing. Serve and enjoy!
Notes
- I suggest cooking the pasta for 1-2 minutes less than suggested cook time so it’s perfectly al dente. You don’t want overcooked or mushy noodles for pasta salad.
- If you like a saucier pasta salad, double the dressing recipe for more dressing.
- Any shape (fusilli, penne, rigatoni) and any type (whole wheat, chickpea, lentil, gluten-free) of pasta will work.
- Add any other veggies you have on hand or want to add! Other veggies I love in this are artichokes, cherry tomatoes, and cucumber.
Nutrition
Calories: 272kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 297mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
