Vegan Vibrant Vegetable Pasta Salad

Elevate your mealtime with this Vegan Vibrant Vegetable Pasta Salad—an irresistible, nutrient-packed dish bursting with color and freshness. This gluten-free pasta salad features a medley of crisp cherry tomatoes, crunchy cucumbers, sweet red bell peppers, shredded carrots, and earthy spinach, all paired with protein-rich chickpeas and optional tangy olives. Tossed in a zesty homemade dressing made from extra-virgin olive oil, fresh lemon juice, Dijon mustard, and a hint of maple syrup, this salad is a delightful combination of bold flavors. Perfect for meal prep, picnics, or light dinners, it’s ready in just 30 minutes and can be served chilled or at room temperature. With its vibrant ingredients and wholesome nature, this vegan pasta salad is a true celebration of plant-based goodness!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 g Gluten-free pasta (fusilli, penne, or any short pasta)
• 200 g Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 1 medium Red bell pepper, diced
• 0.5 medium Red onion, finely chopped
• 1 medium Carrot, shredded
• 100 g Baby spinach, roughly chopped
• 50 g Olives, sliced (optional)
• 150 g Canned chickpeas, drained and rinsed
• 4 tbsp Extra-virgin olive oil
• 3 tbsp Fresh lemon juice
• 2 tsp Dijon mustard
• 1 tsp Maple syrup
• 0.5 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, finely chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside.

Step 2

While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, shred the carrot, and roughly chop the baby spinach.

Step 3

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrot, chopped spinach, olives (if using), and chickpeas.

Step 4

In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper to create the dressing.

Step 5

Pour the dressing over the pasta and vegetables. Toss everything together until the salad is evenly coated with the dressing.

Step 6

Sprinkle the chopped fresh parsley over the salad and gently mix it in for added flavor.

Step 7

Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.

Step 8

Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together. This dish can be served cold or at room temperature.

Nutrition Facts

Serving size	(1354.3g)

Amount per serving	% Daily Value*
Calories	2049.5

Total Fat 72.7g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3612.0mg	0%
Total Carbohydrate 317.5g	0%
Dietary Fiber 29.5g	0%
Total Sugars 35.1g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 342.7mg	0%
Iron 12.6mg	0%
Potassium 2510.8mg	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: 31.3%

Protein: 7.9%

Carbs: 60.8%