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5 from 5 votes

Easy Vegan Pasta Salad

This Easy Vegan Pasta Salad comes together so quickly. It's perfect when you need a healthy and tasty dish to bring to a cookout, BBQ, or potluck. It can be made ahead of time for a fast  and delicious gluten-free dinner or lunch.
Course Main Course
Cuisine American, bbq
Keyword easy vegan pasta salad, healthy vegan pasta salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 274kcal
Author Mary Ellen


  • 8 oz gluten free pasta (or regular pasta if not gluten-free)
  • 2.5 cups spinach (feel free to add more!)
  • 2-3 TB vegetable broth
  • 15 oz can chickpeas
  • 10 - 12 sun-dried tomatoes soaked in hot water for 5 mins if too hard
  • .25 cup fresh basil leaves
  • 1/3 cup kalamata or black olives chopped
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 3 TB olive oil (more if needed - evoo is heart healthy!)
  • 1 lemon juiced


  • Cook pasta to package directions.
  • While pasta is cooking, add a few tablespoons of veggie broth or water to large pan/skillet . Add the spinach and cook until just wilted.
  • Put sun-dried tomatoes and basil in food processor and pulse till chopped. You don't want to do it too much to make it into a paste, you just want it chopped.
  • Drain and rinse chickpeas and put in large bowl along with the cooked spinach, olives, and sun-dried tomato/basil mixture.
  • When pasta is done rinse with cold water and add to the bowl along with the rest of the ingredients.
  • Season with salt and pepper.
  • The salad will keep in the fridge for 3-5 days.


Calories: 274kcal | Carbohydrates: 35g | Protein: 13.5g | Fat: 9g | Fiber: 9g | Vitamin A: 2900IU | Vitamin C: 9.1mg | Calcium: 60mg | Iron: 11.3mg