- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- 2 serves veg or fruit
Quick, easy and full of veg, this vegan and gluten-free pasta salad is the perfect side dish to make at your next BBQ or when you need a no-fuss lunch.
- Serves8
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 350g pkt Orgran Garden Veggies Gluten Free Spiral pasta
- 1 cup (190g) peeled edamame
- 200g Perino tomatoes, quartered
- 1 small red onion, thinly sliced
- 2 celery sticks, sliced
- 1 Lebanese cucumber, chopped
- 60g baby spinach leaves
- 400g can chickpeas, rinsed, drained
- 2 tbs extra virgin olive oil
- 2 tbs lemon juice
- 1 garlic clove, crushed
- 2 tsp Dijon mustard
- 1/2 cup flat-leaf parsley leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the edamame during the last 5 mins of cooking. Refresh under cold water. Drain well. Transfer the pasta mixture to a large bowl.
Step 2
Add the tomato, onion, celery, cucumber, spinach and chickpeas to the pasta. Place oil, lemon juice, garlic and mustard in a screw-top jar and shake to combine.
Step 3
Drizzle the dressing over the salad. Toss to combine. Transfer to a serving bowl. Sprinkle with parsley leaves and season with pepper to serve.
Recipe tip
COOK. STORE. SAVE.
Root to tip: Save any vegetable scraps and place in a sealable bag in the freezer. Once the bag is full, use them to create a homemade vegetable stock.
A healthy summer vegan pasta salad
Eat the rainbow with this colourful and vibrant veggie-loaded spiral salad. Wholesome and meat-free, as well as dairy-free and gluten-free, this vegetable pasta salad is an excellent option for vegetarians, vegans and those looking to reduce their intake of animal products.
Serve this veggie pasta as an easy lunch or dinner, as a side dish to complement grilled meats, seafood and roasted veggies for your next BBQ spread, or pack it in your lunch box for a fuss-free work lunch. For more inspiration, check out our collection of easy vegan recipe ideas.
Choosing the best ingredients for a vegetarian pasta salad
This spiral pasta salad is loaded with fresh veggies and legumes. While they all provide goodness, edamame adds a buttery taste with a touch of nuttiness, the tomatoes bring sweetness and tanginess, and red onions add crunch with a hint of spice. Other vegan pasta salad ideas can include fresh veggies, such as chopped capsicum and mushrooms, and tinned staples like lentils and butter beans.
When it comes to the tomatoes for this pasta salad with vegetables, look for ones that are free from blemishes and are firm to the touch. For spinach leaves, go for ones that are dark green, avoiding any that look yellow or slimy. Celery should be firm with tightly packed stalks, discarding any that look limp or rubbery. Red onions should be heavy with vibrant-coloured skin.
Wondering how to cook spiral pasta to perfection? Simply follow the directions on the packet or until it’s al dente. This recipe uses gluten-free pasta, which can go soggy if it’s cooked for too long, so it’s best to keep an eye on it as it cooks.
Combined with gluten-free pasta and a simple mustard and lemon dressing, these affordable, simple and accessible ingredients are easily made into a delicious side dish or main course.
The perfect way to serve gluten-free pasta salad
The beauty of this vegan pasta salad recipe is that it’s super versatile. Served warm or cold, it makes a fantastic main dish for a simple dinner, desk lunch, or when you’re asked to bring a plate. Eating on the go? Simply pack the dressing in a separate container to avoid the spinach leaves from getting soggy in transit.
This healthy vegan pasta salad can also be served as a side salad, accompanied by your favourite main course. In keeping with the meat-free theme, choose from a vegetable filo snail or a cheesy whole baked cauliflower. And for meat lovers, try our spicy lime beef skewers, BBQ T-bone steak or a mixed grill platter.
FAQs
Vegan pasta salad
- Serves8
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 350g pkt Orgran Garden Veggies Gluten Free Spiral pasta
- 1 cup (190g) peeled edamame
- 200g Perino tomatoes, quartered
- 1 small red onion, thinly sliced
- 2 celery sticks, sliced
- 1 Lebanese cucumber, chopped
- 60g baby spinach leaves
- 400g can chickpeas, rinsed, drained
- 2 tbs extra virgin olive oil
- 2 tbs lemon juice
- 1 garlic clove, crushed
- 2 tsp Dijon mustard
- 1/2 cup flat-leaf parsley leaves
Description
Quick, easy and full of veg, this vegan and gluten-free pasta salad is the perfect side dish to make at your next BBQ or when you need a no-fuss lunch.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the edamame during the last 5 mins of cooking. Refresh under cold water. Drain well. Transfer the pasta mixture to a large bowl.
Step 2
Add the tomato, onion, celery, cucumber, spinach and chickpeas to the pasta. Place oil, lemon juice, garlic and mustard in a screw-top jar and shake to combine.
Step 3
Drizzle the dressing over the salad. Toss to combine. Transfer to a serving bowl. Sprinkle with parsley leaves and season with pepper to serve.