top of page



Pasta Salad

16 oz. pasta (rotini, penne, bow ties, elbow)

1 can chickpeas

1 can sliced black olives

1 bell pepper

1 small red onion

8 oz. grape or cherry tomatoes

1/2 large cucumber

1/4 – 1/2 cup fresh parsley, chopped


3 – 4 tablespoons extra virgin olive oil

1/4 cup apple cider vinegar (rice vinegar is great too)

1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is

ok too)

1/2 teaspoon garlic powder

generous pinch red pepper flakes

generous pinch mineral salt and fresh cracked pepper

juice of 1 Tangerine, optional

See Instructional Video


Cook the pasta according to package directions for al dente. Drain and

rinse the pasta under cool running water.

Mix the dressing and prep the veggies and chickpeas while the pasta is


To assemble the pasta salad, add the pasta, colorful veggies to a large

serving bowl (or the pot the pasta was cooked in), pour the dressing

overtop and mix well to coat.

Serve this pasta salad at room temperature or chilled. For added flavor,

add a sprinkle of Almond Parmesan before serving!


If you love this recipe then you'll love our vegan cook book. Over 60 quick nutritious meals that will help you lower your blood pressure and cholesterol!

Don't for get to join our upcoming class. Foods that combats dementia and strengthen the brain.

9 views0 comments

Recent Posts

See All


bottom of page