Anti Inflammatory Vegan Fresh Pasta Salad
Total time1 hr
Prep time20 min
Cook time10 min
4.8(10)
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Learn more →Ingredients
6 servings
For the salad
- 12 oz dry rotini or fusilli pasta
- 1 tsp salt, plus more for pasta water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ½ cup red bell pepper, diced
- ⅓ cup red onion, finely diced
- ½ cup pitted kalamata olives, halved
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh parsley, roughly chopped
For the vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 tbsp nutritional yeast (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes.
- 2
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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