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Rachel White

Mediterranean Vegan Pasta Salad

A lively Mediterranean Vegan Pasta Salad packed with pasta, crisp vegetables, chickpeas, herbs, and a zesty lemon dressing. It is easy to prep, travels well, and tastes even better after chilling.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 3 4 cup kalamata olives sliced
  • 1 15 oz can chickpeas drained
  • 1 4 cup red onion finely diced
  • 1 2 cup parsley chopped
Dressing
  • 1 4 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Knife
  • Cutting Board
  • Measuring Cups
  • Whisk
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until just tender. Drain and rinse briefly so it stops cooking yet keeps a pleasant bite.
  2. Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until glossy and blended.
  3. Add cooled pasta, cucumber, tomatoes, olives, chickpeas, onion, and parsley to a large bowl.
  4. Pour dressing over the salad. Toss thoroughly until every spiral looks coated and shiny.
  5. Chill for at least 20 minutes so the flavors mingle. Toss again before serving.

Notes

For softer texture, dress the pasta while slightly warm. For firmer texture, chill pasta before mixing. Freeze only the dressing if needed; vegetables lose crunch when frozen. Keep ingredients cold during assembly for cleaner handling. Add roasted peppers, capers, spinach, or vegan feta for new flavors. Store covered in the refrigerator up to 4 days and refresh with lemon before serving.