This Vegan Italian Herb Pasta Salad recipe is full of fresh flavors and healthy ingredients. Protein-rich chickpea pasta shells, along with veggies, get coated in a homemade Italian vinaigrette. Enjoy as an easy dinner, save for meal prep, or impress your guests at the next get together!
This Vegan Italian Herb Pasta Salad recipe is fresh, flavorful, & just makes you feel good from the inside out. A bonus is that it only requires about 15 minutes to make.
While I have created quite a few healthy vegan pasta salad recipes in the past, I thought it was time to add some Italian flair, as it is pasta after all.
The components in this recipe are simple, but the combination is spot on, especially with the homemade Italian vinaigrette. It’s light, so it doesn’t overpower the recipe too much.
Regardless if you’re in the mood for a quick dinner, nourishing meal prep option, or in need of a neighborhood gathering dish ASAP, this recipe has you (& the whole neighborhood) covered!
Why You’ll Love This Vegan Pasta Salad Recipe
- Quick & Easy: An Italian dish that’s ready in less than 15 minutes.
- Balanced Meal: With the protein & carbs from the chickpea pasta, the fresh veggies, & the healthy fats from the Italian vinaigrette, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Vegan Italian Herb Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Vegetables: Red onion, yellow bell peppers, cumbers, cherry tomatoes, pepperoncinis, green olives, and kalamata olives.
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Italian Vinaigrette: Essential for this recipe! Don’t skip or skimp!
- Organic Pasta: I love using pasta that is made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Fresh Basil: If you’ve got some on hand, it’s the perfect topping!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside.
- Italian Vinaigrette. Combine all ingredients to a bowl and stir until fully combined.
- Combine. In a large bowl, add the chopped vegetables, cooked pasta, and the dressing. Combine until everything is coated. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls and garnish with fresh basil. Enjoy!
Tips for Making this Vegan Pasta Salad Perfectly
- Organic Noodles: Chickpea shells can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Vegetables: Feel free to customize with your preferred vegetables.
- Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Storing
As mentioned above, this recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.
More Vegan Recipes You’ll Love
- Vegan Greek Pasta Salad
- Vegan BBQ Cauliflower Ranch Pasta Salad
- Vegan Macaroni Pasta Salad
- Vegan Green Protein Pasta
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Italian Herb Pasta Salad
- Prep Time: 15
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Mixing
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Italian Herb Pasta Salad recipe is full of fresh flavors and healthy ingredients. Protein-rich chickpea pasta shells, along with veggies, get coated in a homemade Italian vinaigrette. Enjoy as an easy dinner, save for meal prep, or impress your guests at the next get together!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. chickpea shells
ITALIAN VINAIGRETTE
- ¼ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp dijon mustard
- ½ tsp Italian seasoning
- Sea salt & black pepper, to taste
VEGETABLES
- 1 small red onion, sliced
- 1 yellow bell pepper, chopped
- ½ English cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
- ¼ cup green olives, sliced
- ¼ cup pepperoncinis
- ¼ cup fresh basil, plus more for topping
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside.
- Italian Vinaigrette. Combine all ingredients to a bowl and stir until fully combined.
- Combine. In a large bowl, add the chopped vegetables, cooked pasta, and the dressing. Combine until everything is coated. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls and garnish with fresh basil. Enjoy!
Notes
Organic Noodles: Chickpea shells can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic Vegetables: Feel free to customize with your preferred vegetables.
Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Storing: Transfer to an air-tight glass container in the refrigerator for up to 4 days.
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