vegan pasta salad recipe

Written ByJenny Smyth Posted on
vegan pasta salad recipe
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The Best vegan pasta salad recipe

I’ve always been a fan of pasta salads, and this vegan version is a game-changer. The combination of tangy vegan mayo, sweet cherry tomatoes, and crunchy cucumber is a match made in heaven.

My kids love it because it’s easy to customize with their favorite toppings, and I love it because it’s packed with nutritious ingredients that are perfect for a quick lunch or dinner. This recipe has become a staple in our household, and I’m excited to share it with you.

The best part? It’s incredibly easy to make, requiring only a few minutes of prep time before tossing everything together in a big bowl.

I like to serve it chilled, but you can also serve it at room temperature if you prefer. Either way, it’s sure to please even the pickiest of eaters.

Vegan Pasta Salad

Vegan Pasta Salad

4.9 from 1299 votes

A vibrant and hearty pasta salad loaded with fresh vegetables and a tangy vinaigrette. This dish is perfect for picnics, potlucks, or a light summer meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pasta and Vegetables

8 oz (225g) rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

For the Vinaigrette

3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook according to package directions until al dente, about 8 to 10 minutes, then drain in a colander and rinse under cold water to stop the cooking process.
3While the pasta cooks, prepare the vinaigrette by combining olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
4Whisk vigorously until the dressing is emulsified and smooth.
5In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and fresh parsley.
6Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
7Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
8Serve chilled or at room temperature, and stir briefly before serving.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl or jar
Whisk or fork
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 420mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 8g

📝Notes

For added protein, toss in a can of drained chickpeas or some cubed firm tofu. This salad keeps well in the refrigerator for up to three days.

Watch Video Of How Vegan Pasta Salad Works

This vegan pasta salad is always a good idea for any occasion. It works well for family gatherings because it is easy to make in large batches and everyone loves it.

I like to store leftovers in a sealed container in the fridge for up to four days. To serve it again, just let it sit at room temperature for a few minutes and stir in a little extra dressing if it seems dry.

You can also reheat it gently in the microwave for about 30 seconds if you prefer it warm. For a fun twist, try serving it on a bed of greens or alongside grilled vegetables.

This recipe is versatile, healthy, and always a hit.

❓ Frequently Asked Questions About Vegan Pasta Salad

1. Can I use gluten free pasta for this vegan pasta salad?

Yes, you can use gluten free pasta. Just cook it according to the package directions and rinse it with cold water. Keep in mind that some gluten free pastas can get softer faster so do not overcook them.

2. How long does this vegan pasta salad last in the fridge?

It will last for about 3 to 4 days in an airtight container. The flavors actually get better after a day. If it seems dry, add a little extra olive oil or vinegar before serving.

3. Can I add protein to this salad?

Absolutely. You can add chickpeas, white beans, or cubed tofu for extra protein. I sometimes add vegan mozzarella or pepperoni for a heartier meal. Just toss them in with the other ingredients.

4. What type of pasta works best for this recipe?

Short pasta shapes like rotini, fusilli, or penne work best. They hold the dressing well and are easy to eat. I avoid long pasta like spaghetti because it is harder to mix in the vegetables.

5. Can I make this vegan pasta salad ahead of time?

Yes, this is a great make ahead dish. Prepare it up to 24 hours in advance and keep it covered in the fridge. Give it a good stir before serving and add a splash of dressing if needed.

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