Vegan Pasta Salad

Who doesn’t love a delicious pasta salad? With refreshing, vegan ingredients, this dish is a fantastic way to ring in springtime and celebrate the warming weather. As rain gives way to blooming flowers and vibrant greens, try this super easy, health-conscious recipe as a quick snack or dinner entrée. Pasta salads are quick to whip up, so expect this to take just around 30 minutes. Enjoy!

Servings: 4 


vegetarian raw pasta- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice
  • 8 oz dried pasta, cooked
  • 15 oz chickpeas, 1 can, drained and rinsed
  • 1 cup broccoli floret, steamed
  • ½ cup carrot, shredded
  • ½ cup red onion, sliced
  • ¼ cup fresh parsley
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups cherry tomatoes


  1. In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
  2. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
  3. Pour dressing over pasta salad and stir until evenly distributed.
  4. Refrigerate in four separate containers for up to 5 days.
  5. Dive in!