Go Back
+ servings
Vegan Italian Pasta Salad

Vegan Italian Pasta Salad

I made a vegan Italian Pasta Salad! This pasta salad recipe is tasty and can be made in 12 mins using Italian dressing, seasoning, and vegetables!
Print Pin
Course: Main Course, Salad, Side Dish
Cuisine: Vegan
Keyword: meal prep, pasta, salad
Prep Time: 4 minutes
Cook Time: 8 minutes
Total Time: 12 minutes
Servings: 2
Calories: 356kcal

Equipment

  • Pot for boiling pasta
  • 1 Large Mixing Bowl
  • Knife
  • Measuring cups & spoons
  • Spatula

Ingredients

  • 2 servings Pasta
  • 3 tbsp Italian dressing
  • 1 tbsp Italian seasoning
  • 2 tbsp Dijon Mustard
  • 1/2 Red Onion diced
  • 1 Bell Pepper diced
  • 1 cup Cucumber diced
  • 15 Cherry tomatoes sliced in half
  • 1/4 cup Black olives slices
  • 3/4 cup Carrots diced
  • 1/2 Avocado cut into small pieces (optional)
  • 1 can Chickpeas rinsed and drained
  • 2 tbsp Fresh Parsley chopped finely

Instructions

  • Start making your pasta by taking a large pot, bringing plenty of water to a boil and cooking your pasta according to instructions. Move to the next step but once cooked, drain pasta and rinse thoroughly in cold water until pasta is cold.
  • While pasta is cooking, prepare the diced vegetables for your vegan Italian pasta salad and add them to a bowl. I diced 1/2 red onion, 1 bell pepper, 3/4 cup carrots, 15 cherry tomatoes, 1 cup cucumber, 1/4 cup black olives, 1/2 avocado, and 2 tbsp fresh parsley chopped finely (you can also use fresh basil). I also added a can of rinsed chickpeas for protein! You could also add sliced tofu if you wanted as well!
  • Drain your pasta and rinse thoroughly in cold water until the pasta is cold. Add to bowl once cool.
  • Next, add your Italian dressing ingredients into the bowl: 3 tbsp Italian dressing, 1 tbsp Italian seasoning and 2 tbsp dijon mustard. Mix well and voila! Easy vegan Italian pasta salad!
  • Add salt and pepper to taste and adjust ingredients according to taste preference. Enjoy this right away or keep it in a tightly sealed container in the fridge for up to 4 days. This recipe is great for weekly meal prep too! 

Nutrition

Calories: 356kcal | Carbohydrates: 60g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 660mg | Potassium: 738mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2662IU | Vitamin C: 110mg | Calcium: 106mg | Iron: 3mg