Recipe
Vegan Pasta Salad
This vegan pasta salad has a delicious pesto made from olives and parsley, which go perfectly with cherry tomatoes, fresh broccoli, red onion, and chickpeas. It's a great vegan dish to bring to a party or for meal-prepping lunches for the week!
Ingredient batch: 2× original. Base yield: 10 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 20 servings
- Prep
- 20 minutes
Ingredients
- 907 g pasta cooked - bowties or fusili work well
- 473 mL broccoli chopped finely (volume measure)
- 237 mL red onion sliced thinly (volume measure)
- 237 mL cherry tomatoes halved (volume measure)
- 30 oz (1 can) chickpeas rinsed & drained — package or uncertain unit retained; no metric conversion
- 30 mL apple cider vinegar (other vinegar ok) (volume measure)
- salt & pepper to taste — original amount unchanged; adjust manually — count retained
For The Pesto
- 237 mL parsley (volume measure)
- 118 mL black olives (volume measure)
- 9.9 mL garlic minced (volume measure)
- 9.9 mL oregano (volume measure)
- 118 mL olive oil (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 servings.
- 16 ounces pasta cooked - bowties or fusili work well
- 1 cup broccoli chopped finely
- 1/2 cup red onion sliced thinly
- 1/2 cup cherry tomatoes halved
- 15 oz (1 can) chickpeas rinsed & drained
- 1 Tbsp apple cider vinegar (other vinegar ok)
- salt & pepper to taste
- 1/2 cup parsley
- 1/4 cup black olives
- 1 tsp garlic minced
- 1 tsp oregano
- 1/4 cup olive oil
Instructions
- Cook pasta according to package instructions, slice veggies, and rinse & drain chickpeas.
- In a food processor, combine parsley, olives, garlic, and oregano and process until fine. Slowly add olive oil while processor is running.
- In a large bowl, toss cooked pasta with veggies and pesto. Season with salt & pepper to taste. Chill, covered, for at least 30 minutes before serving.
Notes
After 1-2 days you can add another teaspoon or so of apple cider vinegar if desired.
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https://adfreecook.com/vegan-pasta-salad-with-pesto/