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!
1bagpasta of your choice,450g bag (I used Cavatappi pasta)
1headbroccoli,chopped and boiled
1cansliced pitted black olives(398 ml can)
½cupgreen olives, whole
1canartichokes, rinsed and chopped(398 ml can)
1cupcorn niblets
½cupfire roasted red peppers,chopped
1cupcelery, chopped
4green onions, chopped (about 3/4 cup)
1canchickpeas, drained and rinsed(540 ml can)
salt and pepper, to taste
1tbspdried parsley flakes
1tspgarlic powder
1tsponion powder
1tspsmoked paprika(or regular paprika)
¼cup+ 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.