This vegan Italian salad recipe is loaded with delicious vegetables and uses a homemade dressing. With a base of lettuce or pasta, this is two delicious recipes in one!
Prep a double batch of vegan Italian dressing. You may not need the entire double batch, depending on how dressed you like your salad.
2 batches Vegan Italian dressing
Wash, dry and chop Romaine hearts. Add the chopped lettuce to a large mixing or salad bowl.
8 cups Romaine lettuce
Dice tomato; I like to halve or quarter cherry tomatoes, but any tomato can work.
1 cup tomato
Drain a can of artichoke hearts and dice some.
¾ cup artichoke
Chop cucumber and slice or dice red onion. For photos I sliced the red onion but diced is more practical to eat.
¾ cup cucumber, ½ cup red onion
If using, drain a can of sliced black olives and measure some out.
½ cup black olives
If using, strain the liquid from a few pepperoncini peppers; one or two per person (or however you want). Give the peppers a squeeze to release liquid inside.
Cook pasta according to package directions. Drain the cooking water and rinse your pasta immediately under cold water. This stops the cooking process and cools the pasta.
375 grams pasta
Add pasta to a large mixing bowl.
Drain and rinse a can of chickpeas and add to the pasta.
2 cups chickpeas
Dice tomato; I like to halve or quarter cherry tomatoes, but any tomato can work.
1 cup tomato
Drain a can of artichoke hearts and dice some.
¾ cup artichoke
Chop cucumber and slice or dice red onion. For photos I sliced the red onion but diced it is more practical to eat.
¾ cup cucumber, ½ cup red onion
If using, drain a can of sliced black olives and measure some out.
½ cup black olives
If using, strain the liquid from a few pepperoncini peppers; one or two per person (or however you want). Give the peppers a squeeze to release liquid inside.
Add the prepped tomato, artichoke, cucumber, red onion and olive to your pasta.
Toss with salad dressing and serve cold.
Optional to serve with a sprinkle of vegan Parmesan cheese and/ or pepperoncini peppers.
Refrigerate leftovers in an airtight container for up to a week.
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.Nutrient analysis for lettuce salad only. Pasta salad also makes enough for 6 servings but contains a unique nutrient profile.