Quick Vegan Pesto Pasta Salad with Chickpeas and Olives
This 20-minute vegan pesto pasta salad is perfect for summer! Made with chickpeas, cherry tomatoes, and olives, it's easy to prepare with your favorite pesto sauce. (Serves 4 as a meal or 8 as a side.)
Servings: 4
Calories: 562kcal
Ingredients
- 8 ounces short pasta such as rotini, fusilli, or penne (gluten-free if needed)
- 1 cup vegan pesto (homemade or store bought)
- 1-15 ounce can chickpeas (1½ cups) rinsed and drained
- 1 dry pint cherry or grape tomatoes halved or quartered
- ¼ cup Kalamata olives pitted and sliced
- salt and pepper to taste
Instructions
- Cook the pasta according to the package directions.* Rinse in a colander under cold water until the noodles are cool, then drain and transfer to a large mixing bowl.8 ounces short pasta such as rotini, fusilli, or penne
- Add the pesto to the pasta and gently toss to coat the noodles.1 cup vegan pesto
- Stir in the chickpeas, tomatoes, and olives. Taste and add salt and pepper, as needed. Enjoy immediately or refrigerate in an airtight container until ready to serve.1-15 ounce can chickpeas, 1 dry pint cherry or grape tomatoes, ¼ cup Kalamata olives, salt and pepper
Notes
*If you're prepping ahead, cook the pasta a little softer than al dente. It will firm up slightly once chilled.
This pasta salad is best enjoyed the day it's made. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 562kcal | Carbohydrates: 63g | Protein: 16g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 1030mg | Potassium: 294mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 3mg
