Vegan Pasta Salad with Chicken and Vegetables

Elevate your lunch or dinner with this vibrant Vegan Pasta Salad with Chicken and Vegetables, an irresistible plant-based twist on a classic favorite. Bursting with the fresh flavors of crisp cucumbers, juicy cherry tomatoes, sweet red bell peppers, and briny Kalamata olives, this hearty salad is paired with tender, protein-packed plant-based chicken strips. The rotini pasta serves as the perfect canvas for a zesty homemade dressing made from olive oil, lemon juice, Dijon mustard, and a touch of maple syrup. Ready in just 30 minutes of prep and cook time, this nutritious vegan dish is perfect for meal prep, potlucks, or a refreshing summer meal. Enjoy it chilled or at room temperature for a wholesome, flavor-packed experience that satisfies every bite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Rotini pasta
• 8 ounces Plant-based chicken strips
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 1 cup Red bell pepper, chopped
• 0.25 cup Red onion, finely chopped
• 0.5 cup Kalamata olives, pitted and sliced
• 0.25 cup Fresh basil leaves, chopped
• 0.25 cup Olive oil
• 3 tablespoons Lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon Maple syrup
• 1 clove Garlic clove, minced
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

In a large skillet over medium heat, cook the plant-based chicken strips until heated through and slightly browned, about 5-7 minutes. Remove from heat and set aside to cool slightly.

Step 3

In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and basil leaves.

Step 4

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until well combined.

Step 5

Add the cooked pasta and plant-based chicken strips to the vegetable mixture in the mixing bowl.

Step 6

Pour the dressing over the pasta salad and gently toss to combine, ensuring all ingredients are evenly coated.

Step 7

Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Step 8

Before serving, taste and adjust the seasoning if needed.

Step 9

Serve chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	(1358.7g)

Amount per serving	% Daily Value*
Calories	2154.7

Total Fat 103.9g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 4935.8mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 30.0g	0%
Total Sugars 30.3g
Protein 82.4g	0%

Vitamin D 0IU	0%
Calcium 428.3mg	0%
Iron 19.5mg	0%
Potassium 2367.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 15.0%

Carbs: 42.3%