Vegan Meal Prep Pasta Salad
This colorful, veggie-packed pasta salad is a stellar make-ahead lunch option for the week, as the flavors continue to improve with each day! The beans and olives add heartiness, so you'll be satiated straight through until dinnertime.
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Servings: 4 -6 servings
Ingredients
- 1 1-pound package your favorite pasta
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 small cucumber - diced
- 11/2 cups halved cherry tomatoes
- 1/2 small red or yellow onion - diced
- 1/2 cup minced fresh curly parsley
- 1 2.25-ounce can sliced black olives, drained
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- Salt and black pepper - to taste
Optional swaps:
- Omit the oil
- Swap the black olives for 1/2 cup other olive
- varieties
Instructions
- 1. In a large pot, cook the pasta according to the package instructions until tender. Drain.
- 2. While the pasta cooks, combine the remaining ingredients in a large bowl and mix them together.
- 3. Add the cooked pasta and thoroughly combine. Allow to chill in the refrigerator for at least 30 minutes before serving.
- 4. For meal prepping, divide the pasta salad into airtight containers in individual servings and store in the refrigerator for up to 5 days.
Equipment
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