Pasta Salad with Balsamic Dressing

Don't worry, ads are not going to appear on your printed document!

Pasta Salad With Balsamic Dressing in three glass jars.

5 from 1 vote

Scan this to go to the updated recipe!

www.theconsciousplantkitchen.com

This Pasta Salad with Balsamic Dressing is a simple high-protein salad that can be made in large batches to prepare a whole week of healthy lunches. With over 25g of protein, it's perfect to reach your protein needs on a vegan or vegetarian diet.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pasta-salad-with-balsamic-dressing/ or scan the QR code here ➡️

Prep Time10

Cook Time8

Total Time18

Servings: servings

Calories: 613.4kcal

Author: Carine Claudepierre

Equipment

Glass Jar (27 Oz)

Ingredients

8 ounce Chickpea Pasta I used rotini pasta
1 can Chickpeas 15 oz / 400g canned, drained
1 ½ cup Cherry Tomatoes
1 large Cucumber diced, equivalent 1 cup
½ cup Black Olives sliced
½ cup Sundried Tomatoes
½ packet Vegan Feta diced
¼ cup Fresh Basil Leaves
1 cup Arugula or baby spinach
¼ cup Red Onion diced, optional

Balsamic Salad Dressing

¼ cup Olive Oil
2 Garlic Cloves crushed
¼ cup Balsamic Vinegar
2 teaspoons Dijon Mustard
½ teaspoon Salt

US Customary - Metric

Instructions

In a mixing bowl, stir all the dressing ingredients together and divide into 3 glass jars.
Cook the pasta according to the packaging instructions. Drain it under cold water in a sieve and cool completely.
To make the salad in jars, add the ingredients in the order below. If you make the salad in a salad bowl, the order doesn't matter. On the balsamic salad dressing, add the drained canned chickpeas, sundried tomatoes, cooked cold pasta, black olive slices, diced cucumber, vegan feta, cherry tomatoes, arugula salad, and fresh basil leaves.
Stir the dressing and the vegetable just before serving.
Store the jars in the fridge up to 4 days.

Nutrition