Ingredients
Units
Scale
- 16 oz. rotini pasta
- 15 oz. can garbanzo beans, drained
- 12 oz. jar marinated artichoke hearts, drained
- 6 oz. jar pitted Kalamata olives
- 1 cup banana pepper rings
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- 1/2 small red onion, diced
Dressing
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup fresh chopped parsley
- zest of 1 lemon (about 1 tablespoon)
- juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta just until al dente according to package directions. Toss in olive oil and season to taste with salt and pepper. Pop it in the fridge to cool for a few minutes.
- Add cooled pasta, garbanzo beans, artichoke hearts, olives, banana pepper rings, tomatoes, bell pepper, and red onion to a large bowl.
- In a large measuring cup or mason jar combine olive oil, balsamic vinegar, parsley, lemon zest and juice, Dijon mustard, garlic, and a couple large pinches of salt and pepper. Mix until dressing is well combined and emulsified.
- Pour dressing over the pasta salad and toss to coat evenly.
- Garnish with parsley if desired and enjoy!
Notes
Don’t forget to rinse your garbanzo beans in cold water. Doing so can cut the sodium content in half. This also allows you to adjust the salt flavor yourself so you don’t end up with a salad that’s too salty.
Because this pasta salad is vegan, it’s easy to store leftovers. If it sits out for a bit during a meal, there’s no dairy to sour, so you can cover and cool it in the fridge for a few days before the noodles start to get too soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 395
- Sugar: 6.1 g
- Sodium: 187.6 mg
- Fat: 17.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 51 g
- Fiber: 6.4 g
- Protein: 10.2 g
- Cholesterol: 0 mg
