This vegan pasta salad has a delicious pesto made from olives and parsley, which go perfectly with cherry tomatoes, fresh broccoli, red onion, and chickpeas. It's a great vegan dish to bring to a party or for meal-prepping lunches for the week!
Ingredients
- 16 ounces pasta cooked – bowties or fusili work well
- 1 cup broccoli chopped finely
- 1/2 cup red onion sliced thinly
- 1/2 cup cherry tomatoes halved
- 15 oz (1 can) chickpeas rinsed & drained
- 1 Tbsp apple cider vinegar (other vinegar ok)
- salt & pepper to taste
For The Pesto
- 1/2 cup parsley
- 1/4 cup black olives
- 1 tsp garlic minced
- 1 tsp oregano
- 1/4 cup olive oil
Instructions
- Cook pasta according to package instructions, slice veggies, and rinse & drain chickpeas.
- In a food processor, combine parsley, olives, garlic, and oregano and process until fine. Slowly add olive oil while processor is running.
- In a large bowl, toss cooked pasta with veggies and pesto. Season with salt & pepper to taste. Chill, covered, for at least 30 minutes before serving.
Notes
- After 1-2 days you can add another teaspoon or so of apple cider vinegar if desired.
Nutrition
Calories: 300kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 298mg | Fiber: 5g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 2mg
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