400g of pasta (rotini, penne, bow ties, elbow)
1 can chickpeas, rinsed
1 can sliced black olives
1 bell pepper, finely chopped
1 small red onion, finely chopped
1 cup of grape or cherry tomatoes, cut in half
1/2 large cucumber, sliced and quartered
1/4 – 1/2 cup fresh parsley or basil chopped
1/3 cup of vegan feta or mozzarella, cubed (optional)
1/3 cup of extra-virgin olive oil
2 Tbsp of red wine vinegar or balsamic vinegar
1/2 tsp Dijon mustard
1 tsp of garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
Sea salt and black pepper to taste
Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.
Mix the dressing in a mason jar, and prep the veggies and chickpeas while the pasta is cooking.
To assemble the pasta salad, add the pasta, colorful veggies to a large serving bowl (or the pot the pasta was cooked in), pour the dressing overtop and mix well to coat.
If you're prepping this for later, don't add the dressing on right away to prevent it from getting soggy.