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Easy Vegan Pasta Salad Without Mayo

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This Easy Vegan Pasta Salad is the perfect dish to make all summer long. It's great to bring to a backyard barbecue or a picnic. I also like to make a batch and then have it for lunch all week.

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First, prep and cut the veggies while the pasta is boiling.

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Add the red onion, artichokes, tomatoes, and red pepper to a large bowl.  Drain and rinse the chickpeas and add them in as well.

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Next it's time to make the mayo-free dressing. Mix together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, oregano, and thyme.

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Add the cooled pasta to the bowl with the veggies and stir in the dressing.  Refrigerate for up to 4 days.

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For best flavor, make the day before to let it marinate in the fridge.  Click below for full recipe.