Lemon Basil Pasta Salad
This vegan Lemon Basil Pasta Salad is loaded with vegan feta, sun-dried tomatoes, chickpeas, arugula and orzo. The best vegan pasta salad recipe.
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 shallot minced
- 1 lemon juiced and zested
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- salt to taste
- 1 15-ounce can chickpeas drained and rinsed
- 1 pound orzo
- 2 handfuls arugula
- 1 cup cherry tomatoes halved
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons fresh basil chopped, plus more for serving
- 2 tablespoons fresh parsley chopped
- 3 ounces vegan feta crumbled
Instructions
- Add the olive oil through the chickpeas to a large bowl and toss to combine. Taste and adjust the dressing seasonings. Cover and place in the fridge to marinate for 20 minutes.
- Meanwhile, cook the orzo according to the package instructions. Drain and rinse with cold water.
- Add the cooled pasta and remaining ingredients to the bowl with the chickpeas. Toss to combine. Taste and adjust seasonings as needed.
- Serve chilled or at room temperature with fresh basil on top.
Video
Nutrition
Calories: 387kcal | Carbohydrates: 55g | Protein: 13g | Fat: 13g