Easy Vegan Pasta Salad Recipe by Tasty

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

8 oz dried pasta, cooked

15 oz chickpeas, 1 can, drained and rinsed

1 cup broccoli floret, steamed

½ cup carrot, shredded

½ cup red onion, sliced

¼ cup fresh parsley

¼ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

1 teaspoon dried oregano

salt, to taste

pepper, to taste

1 ½ cups cherry tomatoes

Instructions

In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.

In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.

Pour dressing over pasta salad and stir until evenly distributed.

Transfer pasta salad into 4 containers and refrigerate for up to 5 days.

Enjoy!

Nutrition

• Calories: 545
• Lipides Totaux: 17 g
• Glucides Totaux: 80 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 10 g
• Protéines: 18 g