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.
3TBolive oil(more if needed - evoo is heart healthy!)
1lemon juiced
Instructions
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.