Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 4 servings | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
This Vegan Summer Picnic Pasta Salad is perfect for picnics, office lunches, road trips, beach days, or as a quick meal at home! The bright and fresh flavors of the veggies complement the citrus dressing very well. This pasta salad isn't too heavy and is packed with protein and antioxidants!
1/2 box (6oz) of bowtie pasta
1 container (10oz) of grape tomatoes, diced
1/2 can (7.5oz) of chickpeas, rinsed
1/4 cup scallions, diced
1 large handful of fresh basil, chopped
1 large handful of parsley, chopped
1 lemon, juiced
1 tbsp oregano
1/3 cup of extra virgin olive oil
1 tbsp dijon mustard
Salt and pepper to taste
Bring a pot of water to boil and cook the pasta according to the directions on the box.
In a large mixing bowl, combine the chickpeas, diced tomatoes, scallions, and fresh herbs.
In a small dish, mix the dressing ingredients together. Whisk for a minute with a fork to form an emulsion, then pour over the vegetables in the bowl.
Add the pasta and mix gently.
Portion individual servings into 1-pint sized mason jars and store in the refrigerator.
Tips and Tricks:
The longer the pasta salad sits, the better it gets! Recommended to make the night before and eat it cold the next day. This gives the flavors time to blend together and the recipe becomes more flavorful.
Other optional ingredients: vegan chick'n, vegan feta, black or Kalamata olives, cucumbers, raw or roasted asparagus and zucchini.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: about 1.5 cups (fills roughly four 1-pint mason jars)
Total Fat: 20g
^ Nutrition facts do not include additional ingredients. Nutrition facts may change slightly if additional ingredients are added.