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Easy Vegan Pasta Salad

This colorful and delicious pasta salad is packed with veggies, herbs, and a tangy dressing, making it the perfect lunch or side dish for any occasion.

Tasty Team
95% would make again

Under 30 minutes

Easy Vegan Pasta Salad

Under 30 minutes


for 4 servings

  • 8 oz dried pasta (225 g), cooked
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 1 cup broccoli floret (150 g), steamed
  • ½ cup carrot (60 g), shredded
  • ½ cup red onion (75 g), sliced
  • ¼ cup fresh parsley (10 g)
  • ¼ cup olive oil (60 mL)
  • ¼ cup red wine vinegar (60 mL)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups cherry tomatoes (300 g)

Nutrition Info

  • Calories 545
  • Fat 17g
  • Carbs 80g
  • Fiber 13g
  • Sugar 10g
  • Protein 18g

Estimated values based on one serving size.


  1. In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
  2. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
  3. Pour dressing over pasta salad and stir until evenly distributed.
  4. Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
  5. Enjoy!
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Easy Vegan Pasta Salad