Total Time
Prep 20 mins
Cook 0 mins

I was wanting a vegan version of antipasta salad, and dabbled a bit to come up with this. I need sides so when my vegan friends come over they have good choices to choose from that are delicious!

Ingredients Nutrition


  1. Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
  2. In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
  3. In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
  4. Shake contents in jar until blended well. Pour over oil mixture over veggies.
  5. Toss and serve.
Most Helpful

This is very good! It makes a lot so cut it in half if you're not serving it to at least 10 people. Very tasty and it threw together easily. I did add feta cheese to one serving and that was a lovely addition for the non-vegans out there, but it's equally good without. Thanks!

SweetySJD September 19, 2007