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Creamy Vegan Pasta Salad

A flavorful and vibrant pasta salad packed with protein-rich chickpeas and fresh veggies, perfect for meal prep and family meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 8 ounces pasta Choose whole grain or gluten-free for added nutrients.
  • 1/2 cup cherry tomatoes, halved For a pop of sweetness and color.
  • 1/2 cucumber, diced diced cucumber Adds crunch and freshness.
  • 1/4 cup red onion, diced Provides a subtle zing.
  • 1 cup cooked chickpeas A protein-packed powerhouse that enhances texture.
  • 1/4 cup fresh parsley, chopped Brightens the dish with a fresh herb note.
Dressing
  • 1/4 cup olive oil For a smooth, rich flavor.
  • 2 tablespoons lemon juice Balances the creaminess with a zesty touch.
  • 1 tablespoon Dijon mustard Adds depth and complexity to the dressing.
  • to taste Salt and pepper Fundamental seasonings that elevate all flavors.

Method
 

Preparation
  1. Bring a pot of water to boil and cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, red onion, and chickpeas. Toss gently to mix the ingredients well.
  3. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
  4. Pour the dressing over the pasta salad and toss until all the ingredients are coated evenly.
  5. Sprinkle with fresh parsley before serving. This salad is best enjoyed chilled.

Notes

For extra flavor, add a pinch of garlic powder or nutritional yeast to the dressing. This salad benefits from a few hours of chilling in the fridge, allowing the flavors to meld beautifully. Store leftovers in an airtight container in the refrigerator for optimal freshness.