Lightened up pasta salad packed with fresh chopped vegetables, grain-free chickpea pasta, and balsamic dressing. Perfect for summer lunches!
Have you been to the pool yet?
I went for my first time this season on Memorial Day with a girlfriend.
It was late on the holiday and I really just wanted to lay there motionless in the sun until dark, but I recognized with a sigh that the workweek was quickly approaching.
So we shifted out convo to preparation for week, which sifted to food and meal prep and easy things to throw together with the limited time we had.
I confessed that lunches had me particularly perplexed lately.
What do you eat when you don’t want salads for lunch, but also aren’t in the mood for cooking?
(I swear I’m a food blogger, haha.)
“What about a pasta salad?” she asked.
Yes, what about that.
This Vegetable Pasta Salad (Grain-Free!) is packed with protein and raw vegetables for an easy lightened up vegan pasta salad!
The Easiest Vegan Pasta Salad
You know how sometimes you just keep hearing something over and over and you know the universe is begging you to take note?
That’s how it was with my current yoga studio.
On several occasions I asked an inspiring yoga instructor after class where else they taught and they all gave the same studio.
So I finally went and fell in love and now have a home there.
Well, that’s how it was with this pasta salad too; I just kept hearing it.
From friends, at the store, on the ‘gram. Pasta salad, pasta salad, pasta salad.
OK universe: here is my version.
It’s vegan, grain and gluten-free, protein-packed, and light in oil.
How to Make Healthy Vegetable Pasta Salad
This probably won’t surprise you but I’ve never been a pasta salad “person”.
Growing up, I always skipped over them a the family reunions and cookouts and birthday parties.
I never quite liked the rich creamy dressings and heavy oils that coated the plentiful noodles and too few veggies.
Plus you can eat a whole plate of pasta salad and never really get full, you know?
Well, not in this post.
What You Need to Make Vegetable Pasta Salad
This pasta salad has a hearty chickpea pasta base mixed with plentiful raw veggies (broccoli, bell pepper, and carrots) and tasty jarred premium (sliced black pepper and artichoke hearts).
It’s zippy and fresh with a crunch that makes you crave the next bite.
All of it can be thrown together without turning on the oven or slaving over the stovetop!
Then we dress it with a light and tangy balsamic vinegar dressing made with extra virgin avocado oil, balsamic vinegar, fresh squeezed lime, fresh squeezed lemon, and Himalayan sea salt.
Whisk everything together and pour it over the cooked pasta and veggies and you’re good to go.
You know you did it right if there are as many rainbow veggies in the light dressing as there are pasta spirals.
You’re welcome.
How to Serve Vegetable Pasta Salad (Grain-Free!)
Enjoy this Vegetable Pasta Salad (Grain-Free!) whenever you need to mix up your warm weather meals!
This unique blend is special because it uses atypical veggies with a lot of crunch.
I like it best after it’s been chilling in the fridge for a few hours, but it’s also great straight out of the mixing bowl.
The balsamic vinegar will break down the pasta and veggies over time, so this salad is best enjoyed within 2-3 days.
Try enjoying a big bowl on its own for lunch or as a protein-packed side to your main meal.
It’s also perfect for warmer weather picnics, cookouts, entertaining, and all of the warm weather dining.
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.
More Pasta Salad
I Want to Hear From You
If you make this Vegetable Pasta Salad (Grain-Free!) recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren
Vegetable Pasta Salad (Grain-Free!)
- Total Time: 30 mins
- Yield: 3 servings
- Diet: Vegan
Description
Lightened up pasta salad packed with fresh chopped vegetables, grain-free chickpea pasta, and balsamic dressing. Perfect for summer lunches!
Ingredients
- 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 TBSP cold-pressed avocado oil
- 1 TBSP balsamic vinegar
- 1⁄2 lemon, squeezed
- 1⁄2 lime, squeezed
- pinch of Himalayan sea salt
Instructions
- Boil the pasta until al dente, (cooked according to package directions.) Drain and allow it to cool.
- Mix the balsamic vinegar, avocado oil, Himalayan salt, and lemon and lime juice together in a small bowl.
- Add the chopped vegetables and pasta to a large mixing bowl and pour on dressing mixture.
- Stir everything thoroughly until pasta and vegetables are covered.
- Serve the pasta salad immediately with optional fresh herbs. Store leftovers in an airtight container in the refrigerator for 2-3 days and toss to recombine before serving.
Notes
Adapted from Tone It Up
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Pasta Salad, Entree, Side
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free, Grain-Free
Love this pasta salad! I doubled the recipe and then wish I had made more!
Hi Cheralynn! Thanks so much for your comment– I’m so glad you enjoyed it! It’s so easy for summer, yeah? XOXO Lauren