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Vibrant Pasta Salad

Updated: May 15

Summer is here and that means picnics, potlucks, and barbecues are on the way! Say goodbye to bland salads and hello to a vibrant pasta salad just in time for all of the celebrations. This fresh spin on a summer classic is perfect because it serves 6-8 people, is vegetarian, dairy-free, only takes 35 minutes, and is so tasty!

Here’s what you’ll need:



16 ounces rotini pasta

1 pint cherry tomatoes, halved

½ small red onion, julienned

1 medium cucumber, seeded and sliced

1-15 ounce can chickpeas, rinsed and drained

½ cup mixed olives, whole or halved


6 tablespoons olive oil

4 tablespoons red wine vinegar

4 teaspoons Dijon mustard

2 teaspoons honey

4 large garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon ground black pepper

½ teaspoon dried thyme

½ teaspoon sea salt


  1. Cook pasta based on the package instructions. Set aside to cool

  2. Place prepared vegetables in a large mixing bowl.

  3. Whisk together vinaigrette ingredients until emulsified.

  4. Toss pasta with prepared vegetables, olives, chickpeas, and vinaigrette. Adjust seasoning to taste and serve.

Recipe by INFRA


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