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pasta salad in a white bowl on a linen dish rag

Easy Vegan Pasta Salad

Riri's Recipes
Say hello to this easy vegan pasta salad! Loaded with veggies, chickpeas, and flavour, you'll be making this for all your summer bbq's and beyond! Takes less than one hour to make and no major cooking required (besides boiling the pasta), so this recipe is definitely one worth making!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, lunch
Cuisine American
Servings 10 people

Ingredients
  

  • 1 bag pasta of your choice, 450g bag (I used Cavatappi pasta)
  • 1 head broccoli, chopped and boiled
  • 1 can sliced pitted black olives (398 ml can)
  • ½ cup green olives, whole
  • 1 can artichokes, rinsed and chopped (398 ml can)
  • 1 cup corn niblets
  • ½ cup fire roasted red peppers, chopped
  • 1 cup celery, chopped
  • 4 green onions, chopped (about 3/4 cup)
  • 1 can chickpeas, drained and rinsed (540 ml can)
  • salt and pepper, to taste
  • 1 tbsp dried parsley flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika (or regular paprika)
  • ¼ cup + 1 tbsp olive oil (For the dressing. Add more as desired)

Instructions
 

  • Clean and chop your head of broccoli and boil for about 20 minutes or until it can be pierced with a fork. You can also leave the broccoli raw or more undercooked if you prefer it to be crunchy!
  • Once broccoli is boiled, drain and place in a large bowl.
  • Boil pasta as directed on package. Once boiled, drain and place in your large bowl with the broccoli.
  • Add in remaining ingredients (except spices) and gently stir together.
  • Add in all of your spices and olive oil, and add/adjust as needed.
  • Let pasta salad cool in the fridge for at least 30 minutes to one hour before enjoying, or eat it warm if you prefer.
  • Enjoy!

Notes

How to store: Place pasta salad in an airtight container in the fridge for up to 5-6 days.
Keyword healthy lunch ideas, summer recipes, vegan dinner recipes