Vegan Summer Pasta Salad

Rainbow pasta salad, vegan, plantbased, fat-free, healthy summer, fitness, recipes
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Summer is right around the corner and I can’t wait for all the picnics by the lake! This Summer Pasta is a fun, easy recipe for you to make for your next picnic.  This is the PERFECT recipe if you’re not a big cook or if you’re looking for a new recipe to add to your chef repertoire. I promise you’ll be making this one again and again.

This Summer Pasta comes together in under fifteen minutes with minimal effort so you’ll be out the door in no time flat.  Did I mention it’s vegan and low-fat, too?  Let me know when you make it! 


  • 1 package of pasta of your choice. I prefer rotini.
  • 1 can of black olives
  • 1 can of corn
  • 1-2 cups of chopped broccoli
  • ½ cup of chopped purple onion
  • 2-3 TBSP apple cider vinegar*
  • granulated garlic, salt and pepper to taste

First, boil your pasta al dente or to the desired firmness. While your pasta is boiling, prepare your other ingredients.  Chop broccoli and onion, and add to a large bowl. Drain and rinse a can of olives, slice and add them to your bowl. Drain and lightly rinse garbanzo beans and add them to your bowl.  Drain pasta and rinse with cold water.  Add pasta to bowl.  Finally, add apple cider vinegar, and season with granulated garlic, salt and pepper to taste.  Enjoy!

*You can also use Italian dressing in place of the apple cider vinegar

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