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VEGAN PASTA FREE

Serve at toom temperature or cold, and enjoy! Recipe Variations: And you can use any pasta short shape that you like, I usually go for penne or fusili.įinally, toss the cooked pasta with roasted veggies and the homemade Avocado Cilantro Dressing. I never add oil to my pasta while it’s being cooked, just salt. While the veggies are being roasted, cook your pasta according to package instructions, then drain. Roasting the vegetables is a vital step in this recipe because this is what gives this salad its irresistible taste!

Place the roasting sheet on the middle rack of a preheated oven to 400F for about 15 minutes until golden and crispy. Season with salt and pepper before arranging them in a single layer on a roasting sheet so they crisp up. Then toss the veggies with a little bit of olive oil to coat. Start by cubing the green and yellow peppers and the eggplant, halving the cherry tomatoes and chopping the onions into quarters. And for the dressing, nothing matches this salad better than my super creamy and nutritious Avocado Cilantro Dressing. You will need a green bell pepper, yellow bell pepper, eggplant, cherry tomatoes, red onion, and of course, pasta. Most of the ingredients that I used to make this recipe are easily substitutable (more on this under the recipe variations section below). In fact, it’s very versatile and you can use whatever veg you have available. You don’t need to use any special ingredients here. If it sits out for a bit during a meal, there’s no dairy to sour, so you can cover and cool it in the fridge for a few days before the noodles start to get too soggy.Making this salad is simple. Because this pasta salad is vegan, it’s easy to store leftovers.This also allows you to adjust the salt flavor yourself so you don't end up with a salad that's too salty. Doing so can cut the sodium content in half. Don’t forget to rinse your garbanzo beans in cold water.Toss to coat evenly, garnish with parsley if desired and enjoy! Tips Mix until dressing is well combined and emulsified. In a large measuring cup or mason jar combine olive oil, balsamic vinegar, parsley, lemon zest and juice, Dijon mustard, garlic, and a couple large pinches of salt and pepper.

VEGAN PASTA FREE

Feel free to switch up the fresh herbs and add basil instead of parsley!Īdd cooled pasta, garbanzo beans, artichoke hearts, olives, banana pepper rings, tomatoes, bell pepper, and red onion to a large bowl.

Simple Balsamic Vinaigrette - We’re going to shake up some olive oil, balsamic, fresh parsley, lemon juice and zest, mustard, and garlic for a complex, sweet dressing that you might want to put on everything.

If you need a substitute, you could use yellow onion, although the onion flavor will be stronger.

Red Onion - Raw red onion adds a pop of color to this vegan pasta salad, as well as a mild flavor.

You could also try broccoli, zucchini, fresh peas, celery, or cucumber for a delicious crunch from your favorite vegetables. You can use yellow, orange, or red pepper if you prefer, but a good poblano pepper would be a great substitute.

Green Bell Pepper - Green bell peppers are a little bitter and vegetal, which balances the sweet tomatoes and tangy banana peppers.

If you don’t have any, large cubes of another fleshy tomato-like a beefsteak or brandywine-is a good sub.

Grape Tomatoes - Grape tomatoes are meatier than cherry tomatoes, so they hold up well in a salad.

If you can’t find them, pepperoncini are a good substitute.

Banana Pepper Rings - Banana peppers are fairly mild and slightly tangy.

Marinated artichoke hearts will add another layer of flavor so I like to use those if possible.

Artichoke Hearts - You can use marinated artichoke hearts in a jar or a can of artichoke hearts - either way just be sure to drain the liquid from them.

You can replace them with another white bean if you prefer.

Garbanzo Beans - Garbanzo beans are my favorite way to add plant based protein to pasta salad.

Penne, rigatoni, farfalle, or fusilli are all great options.

Rotini - Rotini is probably my favorite option for pasta salads, because there are so many nooks and crannies for dressing to get stuck in, but any short noodle will work.

If you love this vegan pasta salad recipe, be sure to check out my Mediterranean Garbanzo Bean Salad, 25 Minute Taco Pasta Salad, and this BBQ Chickpea Pizza for more delicious meatless meals!.

We’re keeping the ingredient list short but strategic to get a great blend of flavors in a simple recipe.

This vegan pasta salad comes together in a snap, AND it will still be everyone’s favorite side.