Dinner

Mediterranean Vegan Pasta Salad Recipe

Name: Mediterranean Vegan Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 (16-ounce) package of pasta; 1 cup of sliced and halved cucumbers; 1 cup of halved cherry tomatoes; ¾ cup of diced red onion; ½ cup of diced green bell pepper; 1 (15-ounce) can of garbanzo beans, drained and rinsed; 1 (2.25-ounce) can of sliced black olives, drained; 3 tablespoons of minced curly parsley; ⅛ cup of olive oil; ⅛ to ¼ cup of balsamic vinegar; 2 tablespoons of lemon juice; Salt, to taste; Pepper, to taste

Byrami Hayes January 8, 2026January 8, 2026

Jump to Recipe

Introduction

This Mediterranean Vegan Pasta Salad is a fresh and colorful dish perfect for warm days or as a flavorful side. Packed with crisp vegetables, olives, and a tangy dressing, it’s easy to prepare and full of vibrant Mediterranean flavors.

The image shows a white bowl with speckled details filled with a colorful pasta salad. The base layer consists of tri-colored rotini pasta in shades of light orange, pale yellow, and soft green with a spiral texture. Mixed in are round chickpeas and medium-sized chunks of dark green cucumber pieces. Bright red cherry tomato halves and quarter pieces provide vibrant pops of color. Small chopped pieces of red onion and bits of green bell pepper add more texture and shades of purple and green. There are also dark purple olive slices scattered throughout and small green herb bits for garnish. The bowl is placed on a white marbled surface with a corner of a metal bowl on the left filled with more of the salad and a light gray cloth slightly visible on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16-ounce) package of pasta
1 cup of sliced and halved cucumbers
1 cup of halved cherry tomatoes
¾ cup of diced red onion
½ cup of diced green bell pepper
3 tablespoons of minced curly parsley
1 (2.25-ounce) can of sliced black olives, drained
1 (15-ounce) can of garbanzo beans
⅛ cup of olive oil
⅛ to ¼ cup of balsamic vinegar
2 tablespoons of lemon juice
Salt, to taste
Pepper, to taste

Instructions

Step 1: In a medium pot over medium-high heat, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: While the pasta cooks, combine the cucumbers, cherry tomatoes, red onion, green bell pepper, parsley, black olives, and garbanzo beans in a large bowl.
Step 3: In a small bowl, whisk together the olive oil, balsamic vinegar (start with ⅛ cup and adjust to taste), lemon juice, salt, and pepper to create the dressing.
Step 4: Add the cooked pasta to the vegetable mixture, then pour the dressing over everything and toss thoroughly to combine.
Step 5: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld and serve chilled.

Tips & Variations

For extra protein, try adding some cooked chickpeas or your favorite plant-based protein.
Swap balsamic vinegar with red wine vinegar for a slightly different tang.
Use fresh herbs like basil or mint along with parsley for added freshness.
To keep olives from overpowering, rinse them lightly before adding.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again. This salad is best enjoyed chilled and can be served cold or at room temperature. Avoid freezing, as the texture of the vegetables and pasta will change.