When I think of the Vegan Mediterranean Pasta Salad, I’m transported to a sunlit picnic in a vibrant Mediterranean garden. The Vegan Mediterranean Pasta Salad is a favorite of mine for its bright colors and fresh flavors that burst with every bite. This dish embodies everything I love about easy, healthy eating—simple yet delicious. The combination of gluten-free pasta and quinoa creates a satisfying base, while the vegetables add a delightful crunch and the chickpeas offer a hearty protein boost. Preparing the Vegan Mediterranean Pasta Salad is a breeze, making it perfect for a quick lunch or a show-stopping side at a summer BBQ.
The Joy of Preparation
As I prepare the Vegan Mediterranean Pasta Salad, I enjoy how the kitchen fills with the scents of diced cucumbers, juicy cherry tomatoes, and tangy artichoke hearts. The process is straightforward: cook the pasta and quinoa, chop up a rainbow of veggies, and mix everything together with a creamy vegan yogurt dressing. Each step brings me closer to the final result, and the best part is watching it come together in a bowl, vibrant and inviting. I always make sure to let the salad chill for at least 30 minutes to let the flavors meld, making it even more refreshing.
Serving with Style
Serving the Vegan Mediterranean Pasta Salad is one of the most satisfying parts. I love garnishing it with fresh basil leaves and sometimes adding a sprinkle of toasted pine nuts for extra texture. Whether I’m taking it to a potluck or serving it at a family dinner, this salad never fails to impress. It’s a dish that appeals to everyone, from vegans and vegetarians to those just looking for a delicious and nutritious option. I also like to pair it with some grilled vegetables or a simple green salad for a complete meal.
A Staple in My Kitchen
Every time I make the Vegan Mediterranean Pasta Salad, I’m reminded of how easy it is to prepare something both wholesome and mouthwatering. This salad is not just a recipe but a testament to how vibrant and flavorful vegan cooking can be. It’s a great option for meal prepping, and the leftovers keep well in the fridge, making it a convenient choice for busy days. I hope this Vegan Mediterranean Pasta Salad becomes as much of a staple in your kitchen as it is in mine.
Table of Contents
Chef’s Notes- Vegan Mediterranean Pasta Salad
- Adjusting the Dressing: If the vegan yogurt dressing is too thick, thin it out with a splash of water or a little extra lemon juice. For a richer flavor, consider adding a touch of Dijon mustard.
- Chilling the Salad: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors to meld together. This makes it an excellent make-ahead option for busy days or gatherings.
- Texture Variations: For added texture, lightly toast some pine nuts or chopped almonds and sprinkle them over the salad before serving.
- Seasoning Tip: Taste the salad before serving and adjust seasoning with additional salt, pepper, or a pinch of red pepper flakes if you like a bit of heat.
- Customizable Ingredients: Feel free to mix in other Mediterranean ingredients such as roasted red peppers, feta cheese (if not strictly vegan), or artichoke hearts for a more robust flavor.
Vegan Mediterranean Pasta Salad
Dive into the vibrant flavors of the Mediterranean with this Vegan Mediterranean Pasta Salad! Packed with colorful veggies, protein-rich chickpeas, and a creamy vegan yogurt dressing, this dish is perfect for meal prep, summer cookouts, or a refreshing lunch. It’s gluten-free and bursting with nutrients. Get ready to impress your taste buds!
4
servings10
minutes20
minutes320
kcal30
minutes1
hourKeep the screen of your device on
Ingredients
- Pasta and Grains
7 oz gluten-free elbow macaroni
2/3 cup uncooked quinoa (rinsed)
- Vegetables
1 small cucumber (diced)
1/2 can artichoke hearts in brine (drained)
1 yellow bell pepper (finely chopped)
1 cup cherry tomatoes (halved)
1 cup sliced black olives
1 cup canned chickpeas (drained)
1 small red onion (diced)
- Dressing and Garnish
Vegan yogurt dressing (to taste)
Fresh basil leaves (for garnish)
- Alternative Ingredients:
Pasta: Substitute with whole wheat pasta or lentil pasta.
Quinoa: Replace with couscous or bulgur.
Cucumber: Use zucchini as an alternative.
Artichoke Hearts: Substitute with hearts of palm.
Yellow Bell Pepper: Use red or green bell pepper.
Cherry Tomatoes: Substitute with grape tomatoes or diced regular tomatoes.
Black Olives: Use green olives or Kalamata olives.
Chickpeas: Replace with white beans or edamame.
Red Onion: Substitute with green onions or shallots.
Vegan Yogurt Dressing: Use tahini dressing or a simple olive oil and lemon vinaigrette.
Directions
- Cooking Pasta – Boil the gluten-free elbow macaroni according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- Preparing Quinoa – In a separate pot, cook the rinsed quinoa by bringing it to a boil and then simmering until all water is absorbed (about 15 minutes). Remove from heat and let it cool.
- Chopping Vegetables – While the quinoa is cooling, wash and chop the cucumber, artichoke hearts, yellow bell pepper, cherry tomatoes, and red onion. Drain the chickpeas and slice the black olives. In a large mixing bowl, combine the cooked pasta, cooled quinoa, chopped vegetables, chickpeas, and olives.
- Making Dressing – Whisk together the vegan yogurt dressing ingredients in a small bowl until smooth.
- Mixing Salad – Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Garnishing and Serving – Garnish with fresh basil leaves. Serve immediately or cover and refrigerate for an hour to let the flavors meld together.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 4g
- Protein: 10g
- Vitamin A: 15IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 20mg
FAQ- Vegan Mediterranean Pasta Salad
Can I use regular pasta instead of gluten-free pasta?
Yes, you can substitute regular pasta if you’re not following a gluten-free diet. Just cook it according to the package instructions and proceed with the recipe as directed.
How long can I store leftovers in the refrigerator?
The salad can be stored in an airtight container in the refrigerator for up to three days. Make sure to give it a good toss before serving again, as the dressing may settle.
Can I freeze this pasta salad?
Freezing is not recommended for this salad as the texture of the pasta and vegetables may become mushy upon thawing. It’s best enjoyed fresh or stored in the refrigerator.
What can I use as a substitute for vegan yogurt dressing?
You can use tahini dressing or a simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and herbs as alternatives.
Can I add protein to this salad?
Absolutely! For extra protein, you can add tofu cubes, tempeh, or a sprinkle of nutritional yeast. Chickpeas already add a good amount of protein, but these additions can further enhance the salad.
