Description
A fresh and vibrant Mediterranean Vegan Pasta Salad combining cooked pasta with crunchy cucumbers, juicy cherry tomatoes, red onions, green bell peppers, black olives, and garbanzo beans, all dressed in a zesty olive oil and balsamic vinegar dressing. Perfect for a light, healthy, and satisfying vegan meal or side dish.
Ingredients
Scale
Salad 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)
Dressing
- ⅛ cup of olive oil
- ⅛ to ¼ cup of balsamic vinegar
- 2 tablespoons of lemon juice
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the Pasta: In a medium pot over medium-high heat, bring water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and let it cool slightly.
- Prepare the Vegetables and Dressing: While the pasta cooks, combine the sliced cucumbers, halved cherry tomatoes, diced red onion, diced green bell pepper, minced curly parsley, sliced black olives, and drained garbanzo beans in a large mixing bowl. Pour in the olive oil, balsamic vinegar (start with ⅛ cup and add more to taste), and lemon juice, then season with salt and pepper. Mix well to incorporate the dressing evenly.
- Combine and Chill: Add the cooked pasta to the bowl with the vegetables and dressing. Thoroughly toss everything together to coat the pasta evenly. Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
- Adjust balsamic vinegar quantity according to your taste preference for a tangier salad.
- For extra protein, add some roasted chickpeas or a handful of nuts.
- This salad keeps well in the refrigerator for up to 3 days.
- Use gluten-free pasta if you prefer a gluten-free dish.
- Make sure to rinse and drain canned beans and olives to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean pasta salad, vegan pasta salad, healthy pasta salad, vegan Mediterranean recipe, cold pasta salad, chickpea salad
