Go Back

Healthy Italian Pasta Salad (vegan, gluten-free, easy)

This healthy Italian pasta salad is vibrant, satisfying, and ready in less than 25 minutes. Summer means pasta salads on repeat and this one is plant-based, easily made gluten-free, and packed with bold Mediterranean flavor. 
Print Recipe
healthy italian pasta salad in wooden serving bowl
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • 12 oz pasta (use GF if needed) 
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup sliced or halved black olives
  • 1/2 cup pepperoncini, sliced 
  • 1 1/2 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup shredded vegan parmesan cheese 
  • 1/4 cup sun-dried tomatoes, chopped 
  • 1/4 cup parsley, chopped

dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp pepperoncini brine or lemon juice 
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp Italian seasoning
  • 1 tsp pure maple syrup
  • 1 Tbsp nutritional yeast

Instructions

  • Cook pasta according to package’s instructions. Then drain and rinse. 
  • In a large bowl, add the cooked pasta and the rest of the ingredients. 
  • Combine all dressing ingredients in a jar or liquid measuring cup. Whisk to combine well. 
  • Pour all the dressing over the pasta salad. Toss to combine evenly. Taste and adjust seasonings if needed. Enjoy! Store in the fridge for up to 5 days. 
Servings: 6