The Best Oil-Free Vegan Italian Pasta Salad (with Protein Pasta)
This simple and delicious recipe for The Best Oil-Free Vegan Italian Pasta Salad is made with protein pasta for a satisfying meal. Whip this up for a quick lunch. Or, pack it for a picnic or your next summer party. Everyone will love it!
Servings: 4
Calories: 266kcal
Ingredients
- 1 box 8 ounces Banza chickpea pasta, elbow macaroni shape (or similiar)
- 2 tablespoons minced red onion
- 2 tablespoons red wine vinegar
- 2 tablespoons Italian seasoning such as Bragg's
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons nutritional yeast
- 1 pint grape tomatoes halved
- 1 seedless cucumber diced into bite-sized pieces
- 1 can artichoke hearts drained and rinsed
- 1/4 cup kalamata olives drained and chopped
- 1/4 cup fresh herbs like parsley, dill, and chives
Instructions
- To boil the pasta: Bring a medium pot of water to boil over high heat. Once at a rolling boil, add the chickpea pasta. Cook according to package instructions, about 6-8 minutes. Cook just shy of done or until "al dente". You want the pasta to still have a little bit to soak up the flavors of the salad.
- While the pasta water comes to a boil, prepare your other ingredients.
- In a large bowl, combine the red onion, red wine vinegar, Italian seasoning, salt, pepper, and nutritional yeast. Let sit for a few minutes (while the pasta is cooking) to help the onions soften.
- Prepare the remaining ingredients, from the tomatoes to the fresh herbs. Add to the bowl with red wine vinegar mixture.
- When the pasta is done cooking, immediately drain and rinse under cold water. Rinse for about a minute, stopping the cooking process, until the pasta is cool to the touch. Drain off any excess water.
- Combine the cooked pasta with the vegetable and vinegar mixture. Toss well. Taste to adjust seasoning. Enjoy!
- Keep refrigerated for up to 5 days.