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–+ servings
A bowl of vegan pasta salad with serving utensils.

Vegan Pasta Salad

Print Recipe
Vegan Pasta Salad is easy to make with just a few simple ingredients. With a homemade oil-free dressing to go with, this salad is completely plant based, and, of course, delicious!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 351
Author Elizabeth

Ingredients

  • 12 Ounces Rotini Pasta
  • 1 15 ounce Can Chickpeas drained & rinsed
  • 10 Ounces Cherry Tomatoes halved
  • 2 Medium Bell Peppers chopped
  • ⅓ Cup Black Olives sliced
  • ⅓ Cup Vegan Feta optional
  • ¼ Ounce Basil
  • 1 Recipe Homemade Italian Dressing

Instructions

  • Cook the pasta according to the package directions. Drain and rinse with cold water to cool.
  • When the pasta is cool, place it in a large bowl along with the remaining ingredients.
  • Toss the salad. Refrigerated until ready to serve. Enjoy!

Notes

**Nutrition information calculated with chickpea pasta - this is what I used in the recipe.

Nutrition

Calories: 351kcal | Carbohydrates: 56g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 702mg | Potassium: 381mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1618IU | Vitamin C: 63mg | Calcium: 129mg | Iron: 8mg