Here’s an easy recipe to try for outdoor eats or quick vegan sides. This vegan pasta salad can be customized to your liking and can be served at room temperature or chilled. Just grab your favorite pasta, add the veggies you have on hand, and toss with some vinaigrette.

Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 minutes | Yield: Serves 4 – 6

INGREDIENTS

• 16 oz. pasta (rotini, penne, bow ties, elbow)

• 1 can (15oz) chickpeas, drained and rinsed

• 1 can (6oz) sliced black olives, drained

• 1 bell pepper (any color), diced

• 1 small red onion, sliced

• 8 oz. grape or cherry tomatoes (about 1 1/2 cups), sliced in half

• 1/2 large cucumber, sliced and quartered (optional)

• 1 cup of artichoke hearts

• 1/4 – 1/2 cup fresh parsley, chopped

Vinaigrette

• 3 – 4 tablespoons extra virgin olive oil

• 1/4 cup apple cider vinegar (white or red wine vinegar is great too)

• 1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)

• 1/2 teaspoon garlic powder

• generous pinch red pepper flakes

• generous pinch mineral salt and fresh cracked pepper

• juice of 1 lemon, optional

INSTRUCTIONS

Pasta: Cook pasta according to package instructions to al dente. Drain and rinse until cold water.

Assemble: Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion, artichoke hearts, and parsley. Pour the dressing over top and gently toss to coat.

Serve: Serve at room temperature or keep in the refrigerator to chill for 30 minutes.