Deliciously fresh chickpea pasta salad with greens and veggies.

I could eat this everyday of summer. You get protein and fiber from the chickpea pasta, along with so many micronutrients from the greens and summer veggies. I added rainbow cherry tomatoes, cucumber, corn, red onion, sunflower seeds and vegan feta from VioLife (the feta is optional!) along with spring mix and Banza pasta. And the lemon-y dressing is SO simple, but that’s the point! And it comes together in 15 minutes. What more do you need to know!?!!

Simple, fresh and scrumptious.

This Vegan Summer Pasta Salad is perfect for the ovulatory or luteal phases of your cycle, but obviously could be eaten any time too, because it’s healthy, refreshing, light and crunchy. I just like to point out which phases it could be good for if you are cycle syncing.

I’m currently trying my best to get back into eating with my cycle because making my cookbook really through me off. I was making menstrual recipes while ovulating and nothing ever matched up, so I’m starting to find my flow again and having fun cooking in the kitchen. All of my creativity was tapped out after I finished the cookbook recipes. It took everything out of me (literally) and I needed a bit of time to recover so I finally feel a teeny bit of motivation to slowly cook for fun again. Cooking for fun is different that cooking recipes you NEED to get done that day. It feels forced. I’m sure you guys can understand and thank you for sticking with me through the lack of recipes on the blog the past few months. I finally have my life back (and my time back) and can get back into blog content. Yay!

I hope you love this recipe because I can’t get enough. Also FYI, I like to leave the dressing separate and just have the salad prepped and ready to go in the fridge for when I’m hungry. Otherwise the greens will get soggy. So just a tip for you!

Overall, I’m very happy to be back with recipes 🙂

Vegan Summer Pasta Salad

★★★★★ 5 from 1 reviews

Author: Shannon Leparski

Print Recipe

Description

Simple, fresh and scrumptious. Made with lots of veggies and greens, along with chickpea pasta for fiber and protein. The dressing is lemon-y and EASY PEASY. All of it comes together in 15 minutes. My new favorite summer meal.

Ingredients

Scale

8-ounce box of chickpea pasta

5–6 cups spring mix (or spinach/arugula)

1/2 cucumber, chopped

1/3 red onion, sliced thin

1 cup organic corn

1 pint cherry tomatoes, sliced

3/4 cup vegan feta, crumbled (optional; could swap for crumbled tofu)

1/3 cup raw sunflower seeds

DRESSING:

1/4 cup olive oil

1 + 1/2 lemons, juiced

3/4 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

Instructions

Bring a large pot of water to a boil. Add a pinch of sea salt. Once water is boiling, add the pasta and lower heat (the Banza pasta tends to boil over). Cook until al dente, about 6-7 minutes. Drain the pasta and rinse with cold water. Place pasta in large bowl.

In a small bowl, whisk together ingredients for the dressing. Pour the dressing over the pasta and gently give the pasta a toss.

Next, add in the spring mix, cucumber, red onion, corn, cherry tomatoes, vegan feta and sunflower seeds. Toss to combine. I like to keep the dressing separate unless I am serving it all at once. Add the salad to your bowl and drizzle with the dressing. Add more olive oil, lemon juice, salt and/or pepper, if necessary. Serves 5-6.