Mediterranean Vegan Pasta Salad Recipe
A refreshing and flavorful Mediterranean Vegan Pasta Salad packed with fresh vegetables, olives, garbanzo beans, and a tangy balsamic lemon dressing. Perfect as a light lunch or a healthy side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Pasta
- 1 (16-ounce) package of pasta
Vegetables & Beans
- 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
Dressing
- ⅛ cup of olive oil
- ⅛ to ¼ cup of balsamic vinegar
- 2 tablespoons of lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta: In a medium pot over medium-high heat, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the salad base: While the pasta is cooking, combine the cucumbers, cherry tomatoes, diced red onion, green bell pepper, minced parsley, sliced black olives, and garbanzo beans in a large mixing bowl.
- Make the dressing and mix: Add the olive oil, balsamic vinegar (starting with ⅛ cup and adding up to ¼ cup according to taste), lemon juice, salt, and pepper to the bowl with vegetables and beans. Stir to combine the ingredients well.
- Combine pasta and vegetables: Add the cooked and cooled pasta to the vegetable mixture and toss thoroughly to ensure every ingredient is evenly coated with the dressing.
- Chill and serve: Cover the pasta salad and refrigerate it for at least 30 minutes before serving, allowing the flavors to meld together for a delicious, refreshing dish.
Notes
- Use any pasta shape you prefer, but smaller shapes like rotini or penne work best to hold the dressing and vegetables.
- Adjust the balsamic vinegar according to your desired tartness and sweetness.
- For added protein, consider adding grilled tofu or tempeh cubes.
- This salad keeps well in the refrigerator for up to 3 days in an airtight container.
- Feel free to add fresh herbs like basil or oregano for extra Mediterranean flavor.
Keywords: Mediterranean, Vegan, Pasta Salad, Healthy, Easy, Vegetarian, Summer Salad
