Easy Italian Pasta Salad Vegetarian Recipes

EASY ITALIAN PASTA SALAD (VEGETARIAN)

Easy Italian Pasta Salad (Vegetarian) image

This zesty, easy Italian Pasta Salad is the perfect recipe to meal prep for the week. It's full of fibre, protein, and veggies! Pack it for lunch or serve it as a side dish with dinner!

Provided by Hannah Magee

Number Of Ingredients 13

Ingredients

2 cups whole wheat penne (cooked)
2 cups canned chickpeas (drained and rinsed)
1 cup chopped orange bell pepper (can sub. red, yellow or green.)
3/4 cup sliced cherry tomatoes
1/2 cup chopped red onion
1/2 cup mozzarella cheese (cut into small cubes)
1/4 cup olives (pitted and chopped)
arugula (optional)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
3 teaspoons italian seasoning
1 clove garlic (minced)
1/2 teaspoon honey

Steps:

In a large bowl, combine the penne and chickpeas. Add the bell pepper, cherry tomatoes, onion, olives, and cheese. Toss together to combine.
To make the dressing, add all dressing ingredients to a mason jar. Screw on the lid and shake well for 30-60 seconds until well-incorporated.
Pour dressing over salad and toss well. Optional: serve pasta salad over a bed of arugula or other leafy greens.

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Easy Vegan Pasta Salad Recipe by Tasty image

Here's what you need: dried pasta, chickpeas, broccoli floret, carrot, red onion, fresh parsley, olive oil, red wine vinegar, garlic, dried oregano, salt, pepper, cherry tomatoes

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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 Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams

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