Pasta Salad with Dijon Vinaigrette
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Plant-based, quick and easy, vegan
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Calories: 299 kcal
This pasta salad with dijon vinaigrette is simple to make with pasta, chickpeas, cherry tomatoes, fresh basil, and baby spinach. Toss in the dijon vinaigrette for a full flavor.
Print Recipe
8 ounces pasta bite-sized Dijon Vinaigrette 1/4 cup white wine vinegar 1 Tablespoon coconut aminos 2 Tablespoons agave 1 Tablespoon Tahini 1 teaspoon dijon mustard 1 Tablespoon water 1/8 teaspoon ground black pepper All the Rest 1 15 ounce can chickpeas drained and rinsed 20 cherry tomatoes halfed 1/2 cup fresh basil thinly sliced 2 cups baby spinach 1 Tablespoon nutritional yeast vegan parmesan cheese optional to garnish
Dijon Vinaigrette Whisk together white wine vinegar, coconut aminos, agave, tahini, dijon mustard, pepper and water Set in fridge to cool.
Putting it all Together Toss together cooked pasta, chickpeas, basil, baby spinach, dressing and nutritional yeast. Sprinkle vegan parmesan on top if desired
Serve immediately or store in covered container for several days in the refrigerator.
If meal prepping then portion into individual dishes. Cover and store in fridge. Take out when ready to eat.
Calories: 299 kcal | Carbohydrates: 56 g | Protein: 10 g | Fat: 3 g | Sodium: 127 mg | Potassium: 459 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 1980 IU | Vitamin C: 24.2 mg | Calcium: 47 mg | Iron: 2.2 mg