Dinner

Mediterranean Vegan Pasta Salad Recipe

Name: Mediterranean Vegan Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 (16-ounce) package of pasta; 1 cup of sliced and halved cucumbers; 1 cup of halved cherry tomatoes; ¾ cup of diced red onion; ½ cup of diced green bell pepper; 3 tablespoons of minced curly parsley; 1 (2.25-ounce) can of sliced black olives (drained); 1 (15-ounce) can of garbanzo beans (drained and rinsed); ⅛ cup of olive oil; ⅛ to ¼ cup of balsamic vinegar; 2 tablespoons of lemon juice; Salt (to taste); Pepper (to taste)

BySimon Carel January 10, 2026January 10, 2026

Jump to Recipe

Introduction

This Mediterranean Vegan Pasta Salad is a vibrant and refreshing dish perfect for warm days or light meals. Packed with fresh vegetables, olives, and a tangy dressing, it’s both flavorful and satisfying.

A white bowl with a thin brown rim filled with a colorful pasta salad showing three layers: the bottom layer has large pieces of green cucumber and bright green bell pepper, the middle layer is spiral pasta in orange, green, and pale yellow, and the top layer contains chickpeas, halved red cherry tomatoes, sliced purple-red onion, small dark purple olives, and sprinkled parsley, all mixed evenly. The bowl sits on a white marbled surface with a white and beige textured towel partially visible nearby. Next to it is a white bowl filled mostly with the tri-color spiral pasta and bits of vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16-ounce) package of pasta
1 cup of sliced and halved cucumbers
1 cup of halved cherry tomatoes
¾ cup of diced red onion
½ cup of diced green bell pepper
3 tablespoons of minced curly parsley
1 (2.25-ounce) can of sliced black olives, drained
1 (15-ounce) can of garbanzo beans
⅛ cup of olive oil
⅛ to ¼ cup of balsamic vinegar
2 tablespoons of lemon juice
Salt, to taste
Pepper, to taste

Instructions

Step 1: In a medium pot over medium-high heat, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool.
Step 2: While the pasta cooks, combine cucumbers, cherry tomatoes, red onion, green bell pepper, parsley, black olives, and garbanzo beans in a large bowl.
Step 3: Add olive oil, balsamic vinegar (start with ⅛ cup and add more to taste), lemon juice, salt, and pepper to the vegetable mixture. Stir well to combine.
Step 4: Toss the cooled pasta with the vegetable and dressing mixture until thoroughly combined.
Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

For extra protein, add some toasted pine nuts or sunflower seeds.
Substitute balsamic vinegar with red wine vinegar for a lighter acidity.
Use gluten-free pasta to make this recipe suitable for gluten intolerances.
Add fresh basil or oregano for an herbal twist.
Rinse garbanzo beans before adding to reduce any canned flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of olive oil or lemon juice if it seems dry. This salad is best enjoyed chilled.