7 years ago

Vegetable Pasta Salad
[Vegan, Gluten-Free]

LK By: Lauren Kirchmaier

Author Bio

Flora & Vino by Lauren Kirchmaier promotes healthy and balanced living through a whole foods... Read More

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Vegetable Pasta Salad [Vegan, Gluten-Free]

Dairy Free

Vegan

Lightened up vegan pasta salad packed with fresh chopped vegetables, grain-free chickpea pasta, and a light balsamic dressing. It’s vegan, grain and gluten-free, protein-packed, and light in oil! It’s zippy and fresh with a crunch that makes you crave the next bite. The best part about this vegan pasta salad... Read More

Ingredients You Need for Vegetable Pasta Salad [Vegan, Gluten-Free]

2 cups grain-free chickpea pasta
1 red bell pepper, diced
1 cup broccoli, chopped
1 carrot, peeled and thinly sliced
1/4 cup black olives, sliced
1/4 cup artichoke hearts, chopped
2 tablespoons cold-pressed avocado oil
1 tablespoon balsamic vinegar
1/2 lemon, squeezed
1/2 lime, squeezed
pinch of Himalayan sea salt

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How to Prepare Vegetable Pasta Salad [Vegan, Gluten-Free]

Boil pasta until al dente, (cooked according to package directions.) Drain and allow to cool.
Mix balsamic vinegar, avocado oil, Himalayan salt, and lemon and lime juice together in a small bowl.
Add vegetables and pasta to a large mixing bowl and pour on dressing mixture.
Stir thoroughly until pasta and vegetables are covered.
Serve immediately with optional fresh herbs. Store leftovers in the fridge for 2-3 days and toss to recombine before serving.

Notes

The balsamic vinegar will break down the pasta and veggies over time, so this salad is best enjoyed within 2-3 days. If you’re storing leftovers in the fridge for several days, try rotating the storage container daily to ensure the pasta on top doesn’t dry out.