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Crunchy Vegan Pasta Salad

This Fresh Vegan Pasta Salad is quick to make for a last-minute lunch or party dish. This crunchy, filling and colorful meal will surely become a hit.
Course Main Course
Cuisine Italian
Keyword Nut free, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 277kcal

Equipment

  • Large bowl
  • Cooking pot

Ingredients

For Salad

  • 250 g whole-grain pasta cooked
  • 1/2 can corn drained
  • 1 cup chickpeas cooked
  • 2 cups cherry tomatoes halved
  • 1 cup black olives pitted halved
  • 1 medium cucumber chopped
  • balsamic vinaigrette to taste

For Balsamic Vinaigrette dressing

  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 cup olive oil extra virgin
  • 1 clove of garlic minced
  • salt and pepper to taste

Instructions

  • Throw in all ingredients together into a large bowl.
  • Season with home-made balsamic vinaigrette.