Description
This easy vegan pasta salad is so quick to make and tastes delicious. It's perfect for meal prep because you can make a big batch and enjoy it all week long.
Ingredients
Units
Scale
- 500 g spiral pasta
- 250 g cherry tomatoes
- 120 g rocket
- 220 g pitted olives
- 1 420g can chickpeas
- 2 tbsp olive oil
- 1 lemon (juiced)
- 1-2 tsp dried basil
- salt and pepper (to taste)
Instructions
- Bring a large pot of very salted water to a boil.
- Add pasta and cook according to package directions, leaving it al dente.
- Meanwhile, slice cherry tomatoes in half and add them to a large bowl with the rocket.
- Drain the olives and chickpeas, and add them to the large bowl as well.
- In a seperate bowl, make a dressing by mixing the olive oil, lemon juice, dried basil, salt and pepper. Set aside.
- When pasta is cooked, drain it. Pour pasta into the bowl with the other salad ingredients.
- Top everything with dressing and toss well.
- Divide pasta salad into 5 containers. Refrigerate, and eat throughout the week. Pasta can be eaten cold, room-temp, or heated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Salad
- Cuisine: Australian
Nutrition
- Calories: 508
- Fat: 12.4
- Carbohydrates: 82.6
- Protein: 15