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Under 30 min

Easy Vegan Pasta Salad

from the video Easy To Pack Vegan Lunches ▶︎

by Rachel Gaewski

Ingredients

for 4 servings

  • 8 oz (225 g) dried pasta, cooked
  • 15 oz (425 g) chickpeas, 1 can, drained and rinsed
  • 1 cup (150 g) broccoli floret, steamed
  • ½ cup (55 g) carrot, shredded
  • ½ cup (75 g) red onion, sliced
  • ¼ cup (9 g) fresh parsley
  • ¼ cup (60 mL) olive oil
  • ¼ cup (60 mL) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups cherry tomatoes

Preparation

  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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