So Vegan Recipe Video

15-Minute Pasta Salad

It’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes. But better still, this pasta salad recipe will only take you 15 minutes to prepare. Not bad, right?

Servings: 3-4 people


  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley

For the dressing

  • 1 lemon (juice only)
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper


  1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
  2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
  3. Remove the skin and thinly slice the red onion, dice the cucumber, quarter the cherry tomatoes, drain and rinse the chickpeas, finely chop the parsley, then remove the pits and halve the olives. Add all these ingredients to a mixing bowl, along with the toasted sunflower seeds.
  4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
  5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
  6. Serve with a sprinkling of parsley and any leftover sunflower seeds.

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