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Vegan Mediterranean Protein Pasta

Vegan Mediterranean Protein Pasta

This dish packs a good amount of protein, as it uses either red lentil or chickpea pasta in place of traditional pasta. The vegetables and red wine vinegar round out this easy to make meal. Chop the veggies while the noodles boil and sit down to enjoy this dish in 30 quick minutes.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Italian, Mediterranean
Servings 2 people
Calories 755 kcal


  • Medium pot
  • Strainer
  • Cutting board
  • Paring knife
  • Cutting board
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Liquid measuring cup
  • Measuring cups
  • Measuring spoon
  • Scale


For the pasta:

For the dressing:

  • ¼ cup olive oil extra virgin
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 ea cloves garlic, diced
  • 1 tsp dried oregano
  • ½ tsp salt
  • Pepper to taste


  • Weigh out 8 ounces of the pasta and set aside.
    8 oz red lentil fusili or chickpea rotini
  • Fill a pot ¾ full with water, add a teaspoon of salt and bring to a boil.
    1 tsp salt
  • Add pasta to the water, turn to medium heat and cook for 8-10 minutes.
    8 oz red lentil fusili or chickpea rotini
  • Drain cooked pasta in a strainer and rinse to remove excess starch.
  • Place cooked pasta in a large mixing bowl and set aside.
  • Using the paring knife, slice tomatoes in half lengthwise and add to cooked pasta.
    ½ cup grape or cherry tomatoes
  • Slice the English cucumber in half, top to bottom, and lay each half flat. Cut across each half to create semi-circles. Lay these flat, chop into small pieces, and add to cooked pasta & tomatoes.
    1 cup English cucumber, chopped
  • Dice the onion and add to the pasta & vegetables.
    ¼ cup red onion, diced, 1 tsp dried oregano
  • Drain the can of artichoke hearts, and add to pasta along with Kalamata olives.
    ½ cup Kalamata olives, sliced
  • Make dressing by whisking together olive oil, red wine vinegar, and lemon juice in a small bowl.
    ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice
  • Add diced garlic and spices, and whisk once more to combine.
    ¼ cup red onion, diced, 2 ea cloves garlic, diced, ½ tsp salt
  • Pour dressing over pasta & vegetable mixture, tossing to coat evenly.
    1 can marinated & quartered artichoke hearts
  • Serve warm, or refrigerate in an airtight container for up to 5 days.
    Pepper to taste


Nutrition Facts:

Calories: 755, Fat: 33g, Carbs: 86g, Protein: 32g
Keyword vegan, Vegan Mediterranean Protein Pasta, Vegan recipes