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Italian Vegan Pasta Salad

Looking for an easy, plant-based recipe to meal prep? Look no further than this vegan pasta salad!
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Course: Salad
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10
Calories: 348kcal
Author: Organize Yourself Skinny

Ingredients

  • ½ cup olive oil
  • ½ cup white wine vinegar
  • 2-3 grated garlic cloves
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ teaspoon Italian seasoning
  • 2 tablespoons melted honey or maple syrup
  • 1 lb fusilli pasta cooked
  • 1 15 ounce can of artichoke hearts, drained chopped
  • 1 12 ounce jar of roasted red peppers, drained sliced or chopped
  • 1 15 ounce jar of pepperoncini rings, drained
  • 1 15.5 ounce can of garbanzo beans, drained and rinsed
  • 1- pint cherry tomatoes halved
  • 1 large cucumber peeled and chopped
  • 1 medium red onion chopped

Instructions

  • Whisk together the olive oil, vinegar, garlic cloves, salt, pepper, Italian seasoning, and melted honey. Set aside.
  • In a large bowl, add the rest of the ingredients.
  • Pour the dressing over the pasta salad ingredients and stir it until everything is coated.
  • Cover and let it sit for an hour or so or overnight if you can.
  • Give it a few more stirs and serve.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 56g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Fiber: 5g | Sugar: 5g