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A bowl of spicy pasta salad with a spoon sticking out, and extra ingredients visible in the corners of the shot.

Spicy Pasta Salad

Print Recipe
A hearty pasta salad with pickled peperoncini peppers, chickpeas, fresh greens, and the most delicious vegan spicy dressing.
Course Main Course, Salad
Cuisine American
Keyword 20 minute recipe, bbq, big salad, easy meal prep recipe, easy vegan meal prep, pasta salad, plant based pasta salad, quick recipe, quickies, spicy pasta salad, vegan bbq, vegan pasta recipe, vegan pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 461.4
Author carleigh

Equipment

Ingredients

  • 450 g large shell pasta (dry) cooked and cooled
  • 1½ cups cherry tomatoes quartered
  • ½ cup pickled peperoncini peppers sliced
  • ¼ cup red onion finely chopped
  • 15 oz chickpeas one can, drained and rinsed
  • 1 bunch parsley finely chopped
  • ¼ cup vegan feta

Optional:

  • 1 heaping handful kale shredded

Dressing:

  • 1 cup vegan yogurt unsweetened
  • 2½ tbsp pickled Peperoncino juice or lemon juice
  • 1 tsp maple syrup
  • 1½ tbsp olive oil
  • Salt and pepper to taste
  • 1-2 tbsp chili oil

Instructions

  • Cook the pasta according to package instructions. Drain and allow it to cool.
  • Prepare the dressing. In a bowl or jar, add the yogurt, pepperoncino juice, maple syrup, olive oil, salt and pepper. 
  • Mix until a smooth dressing is formed. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl it with a spoon to disperse it across the surface. 
  • Add all of the salad ingredients to a large bowl, and pour the dressing over the top. Toss and serve immediately. Store in the fridge in a sealed container for up to 4 days. 

Notes

  • Use whatever greens and herbs you have on hand. This recipe works with dill, basil, spinach, arugula, even chard!
  • If you have leftover produce in your fridge, throw it in. Bell peppers, broccoli, cucumbers... The possibilities are endless!
  • I love big pasta shells because they "catch" other salad ingredients, but you can use other pasta shapes for this recipe too.
  • Speaking of pasta, make your spicy pasta salad gluten-free with a single swap! Chickpea or lentil pasta is a great choice.
  • Use any vegan yogurt, as long as it's unsweetened. My favorite plant-based yogurt for salad dressings is Greek or Skyr style.

Nutrition

Calories: 461.4kcal | Carbohydrates: 74.3g | Protein: 16.6g | Fat: 11.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.6g | Sodium: 273.7mg | Potassium: 451.1mg | Fiber: 6.9g | Sugar: 6.6g | Vitamin A: 1046.3IU | Vitamin C: 38.7mg | Calcium: 114mg | Iron: 2.8mg