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Vegan Pasta Salad

Classic Vegan Pasta Salad

This vegan pasta salad is my go-to, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 4 minutes
Total Time 29 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Pasta and Base:
  • 16 oz Fusilli pasta
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • Fresh Vegetables:
  • 2 stalks Celery, finely chopped (optional)
  • 2 medium Carrots, shredded or finely diced (optional)
  • 3 regular Roma tomatoes, diced (or 1 cup cherry tomatoes, halved)
  • 1 regular Red bell pepper, diced
  • 2 regular Persian cucumbers, diced (or ½ English cucumber)
  • 1/2 cup Black olives, sliced
  • Dressing Components:
  • 2 cloves Garlic, minced
  • 3/4 cup Vegan mayonnaise
  • 3 tbsp Olive oil
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp Sugar (or maple syrup)
  • 1/2 tsp Red pepper flakes (optional)
  • 1 tsp Herbes de Provence (or substitute with Italian seasoning)
  • Fresh Herbs and Toppings:
  • 1/4 cup Fresh parsley, chopped
  • 2 tbsp Fresh basil, chopped
  • 1 tbsp Fresh mint, chopped (optional)
  • 1/2 cup Vegan feta cheese, crumbled
  • 1/4 cup Pine nuts, toasted
  • 2 cups Arugula (added just before serving)

Method
 

  1. Cook the Pasta: Boil a large pot (I love my Cuisinart 6 Qt. SS Pasta Pot) of salted water and cook the pasta for 10-12 minutes (1-2 minutes past al dente) until tender but not mushy.
  2. Rinse and Cool: Drain the pasta and immediately rinse under cold running water until completely cool to stop the cooking process. Shake off excess water, transfer to a large bowl, and toss with 1 tablespoon of olive oil to prevent sticking.
  3. Prep the Vegetables: While the pasta cooks, chop bell peppers and cucumbers into ½-inch chunks, halve the cherry tomatoes, and slice the olives. Aim for uniform, bite-sized pieces.
  4. Whisk the Dressing: In a small bowl, vigorously whisk together olive oil, vinegar, Dijon mustard, garlic, optional salt, and pepper for about 2 minutes until the mixture is smooth, thickened, and emulsified.
  5. Combine and Toss: Add the cooled pasta to the bowl of vegetables and chickpeas, then pour the dressing over the top. Use large spoons or tongs to toss thoroughly for 3-4 minutes until every piece is evenly coated.
  6. Garnish and Serve: Just before serving, roughly chop fresh basil or parsley and gently fold them into the salad for a final burst of color and aroma.

Notes

Refer to complete step by step instructions below.