Vegan Mediterranean Pasta Salad

pasta salad with chickpeas, olives, red peppers, herbs, and marinated artichokes

Get ready for a flavor-packed journey with this vegan pasta salad starring artichokes and olives! Imagine tender pasta tossed with succulent artichoke hearts, flavorful sun dried tomatoes, juicy roasted red peppers, fresh herbs, and briny olives, all coated in a zesty lemon and olive-infused vinaigrette. It's like taking your taste buds on a trip to the Mediterranean without leaving your kitchen. Say hello to a salad that's anything but ordinary—it's veggie deliciousness in every bite! Best of all it's gluten free, plant-based and oil-free if you want it to be! This recipe is perfect for meal prep, a spring dinner party, or a healthy lunch.

Course Main Course, Salad, Side Dish

Cuisine American, Mediterranean

Keyword dairy free, gluten free pasta, Medditerranean salad, pasta salad, plant based, spring salad, summer salad, vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 302kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

6 oz gluten free pasta cooked and cooled
½ cup sun dried tomatoes chopped
1 cup roasted red peppers chopped
7 oz canned artichoke hearts quartered
14 oz can chickpeas drained
¼ cup pitted kalamata olives halved
½ cup pitted frescatrano olives halved
2 tbsp capers
1 shallot finely chopped
¼ cup parsley finely chopped

Lemon Olive Vinaigrette Ingredients

½ cup pitted frescatrano olives
3 tbsp roasted tahini or olive oil
2 tbsp lemon juice
1 tbsp maple syrup
2 tbsp white balsamic vinegar
1 tsp garlic powder
2 tsp white miso paste
salt and pepper to taste
water if needed to thin

Instructions

Add all of the ingredients for the salad to a large mixing bowl.
Prepare the dressing by adding all of the ingredients to a blender and puree until smooth and creamy. Season to taste.
Pour the dressing over the salad ingredients and toss to combine. This salad is best prepared at least 1 hour in advance! After being tossed, it can be stored in the fridge in an airtight container for up to 48 hours. Alternatively, you can prepare it ahead of time up to 4 days in advance, and toss an hour before serving.

Nutrition