Vegan Mediterranean Pasta Salad
Italian and Greek flavours combine in one dish with cherry tomatoes, fresh basil, and kalamata olives in this vegan and gluten-free Mediterranean Pasta Salad.
Ingredients
- One 1 pound package of pasta I used brown rice pasta
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup red onion sliced
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- 1/4 cup kalamata olives halved
- 1/4 cup fresh basil roughly chopped
- One 389 ml can of chickpeas drained and rinsed
- 1/4 cup sunflower seeds
Instructions
- Prepare your pasta according to package directions.
- In a large bowl, whisk together the olive oil and red wine vinegar. Add the oregano, red pepper flakes, garlic powder, salt, and pepper.
- Add the sliced red onions, cucumber, cherry tomatoes, kalamata olives, fresh basil, chickpeas, and sunflower seeds. Stir to combine.
- When the pasta is cooked and slightly cooled, add the pasta to the bowl and stir until fully coated.
- Serve immediately.