Vegan Mediterranean Pasta Salad Recipe with Artichoke, Olives (oil free, wfpb)

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta

Whole grain pasta adds fiber but may cost more.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be pricier.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are budget-friendly and versatile.

Cook 8 ounces of your favorite pasta according to package instructions.

Prepare the dressing by adding 1 quart cup cashews, 1/3 cup veggie broth, 2 tablespoons balsamic vinegar, 2 garlic cloves, 1 teaspoon dijon mustard, 2 teaspoons nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon mushroom powder, and 1/2 teaspoon oregano to a high-speed blender.

Blend the dressing until very creamy.

In a big serving bowl, add the blended dressing.

Cut extra large black olives in half and add them to the dressing.

Quarter one can of artichoke hearts and add them to the bowl.

Dice 1/2 can of palm hearts and add them to the bowl.

Quarter 1 pint of cherry tomatoes and add them to the bowl.

Dice 1 English cucumber and add it to the bowl.

Chop fresh parsley and add it to the veggies in the bowl.

Chop 2 green onions and add them to the bowl.

Once the pasta is cooked, mix it into the bowl until everything is coated with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens