This Vegan Pasta Salad is your new summer sidekick—ready in just 30 minutes and packed with colorful fresh veggies, herbs, olives, chickpeas, and tender artichoke hearts. Toss it all with a zesty, Italian-inspired homemade dressing, and you've got a classic crowd-pleaser that’s perfect for potlucks, picnics, BBQs, and even weekly meal prep!
Jump to:
Why You'll Love It
A cool and refreshing pasta salad is always a hit. And dare I say, it's also an easy way to show friends and family that vegan food is just normal food. You know what I mean? There's need to show up at your cousin's backyard BBQ with seitan ribs. Well, unless you just want to. 😎
Especially for new vegans, sometimes it's nice to slide under the radar at social events, and this classic, familiar style of pasta salad is perfect for that!
This recipe was inspired by the good old fashioned pasta salads I grew up enjoying at potlucks and backyard cookouts. And just because it doesn't contain cheese, it's every bit as delicious, versatile, and easy!
Ingredients
Flexibility is the name of the game here. When choosing vegetables for pasta salad I like to incorporate a variety of textures, from crisp peppers to 'meaty' zucchini, but it's also nice to use whatever is in season.
Dressing - Go with a classic vinaigrette like this Italian dressing by Gena of The Full Helping. Or for a lighter pasta salad, use my Fat-Free Italian Dressing (a double batch). I actually created that dressing just for this pasta salad recipe, and it has been a huge hit! If you try it, I think you'll also be amazed how much flavor it has. If you decide to use store-bought dressing, just be sure to check the ingredients for dairy because cheese is often added.
Pasta - For pasta salad, I prefer rotini, farfalle, or penne. Other bite-size pasta works, too, whether regular or gluten-free.
Vegetables - I like to include a variety of colorful veggies. Since it's summer right now, I went with cucumber, tomatoes, and zucchini, but don't be afraid to experiment. We also love chopped carrots, sliced radishes, jicama, and green onion. In fall and winter, roasted vegetables add a nice twist. Try it with squash, beets, and broccoli or cauliflower.
Flavorful Extras - I'm a sucker for olives, so they always make the cut! Canned artichoke hearts also add contrasting texture and briny flavor. Fresh parsley and/or basil are highly recommended. Oh, and adding quick pickled red onion is another flavorful trick!
Vegan Cheese - Violife's Just Like Parm is really delicious in this salad. For an oil-free option I recommend my Vegan Feta Cheese recipe! It's crumbly, tangy, and salty, and adds extra richness that takes any vegan pasta salad up a notch.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
See recipe card below for quantities and full instructions.
How to Make Vegan Pasta Salad
Making pasta salad is as easy as boiling water and chopping a few veggies. 👍
- Cook pasta according to package directions. While the pasta is cooking, wash and chop the veggies. Combine the red onion and vinegar in a small bowl and set aside. Drain the pasta in a colander and rinse with cold water until cool.
- In a large bowl, toss the pasta, veggies, and herbs with the dressing. Taste and season with salt and pepper. Refrigerate for at least one hour before serving.
- Before serving, add vegan Parmesan and more herbs, if desired.
Serving
Vegan pasta salad is delicious alongside grilled vegetable skewers and all types of Veggie Burgers. If you're a fan of mushrooms, you'll love these Mushroom Burgers!
Pair it with other plant-based cookout favorites like Vegan Ribs, BBQ Soy Curls, Vegan Cornbread Muffins, and a fresh Vegetable Tray.
Substitutions
- Gluten-Free - make this recipe gluten-free with your choice of pasta. If using store-bought dressing be sure to check the labels.
- More Protein - make this dish extra filling by doubling the amount of chickpeas; also try kidney beans, black eyed peas, white beans, and black lentils.
- Oil-Free - use the Italian dressing linked in the recipe below to keep this dish oil-free WFPB. For a more classic olive-oil based version, use any basic Italian vinaigrette you like. You can also simply replace the aquafaba in the oil-free dressing with olive oil, and adjust the seasonings to taste.
How to Store Leftovers
Vegan pasta salad keeps in the fridge for 3 to 4 days, depending on the types of fresh vegetables used. Some tend to hold up better than others. Pasta salad is not freezer friendly.
Top Tip
For the best tasting pasta salad always generously salt your pasta water!
More Vegan Potluck Recipes
I hope you enjoy this easy vegan pasta salad. If you try the recipe be sure to comment below and let us know!
P.S. If you love fresh herbs, check out this Parsley-Dill Pesto Pasta Salad next!
Recipe
Vegan Pasta Salad
Equipment
Ingredients
- ⅔–¾ cup Italian vinaigrette salad dressing - tap for the oil-free recipe and make a double batch; see Notes for more
- 16 ounces dry pasta such as fusilli, rotini, or farfalle, gluten-free if needed
- 1 small red onion, diced
- 2 tablespoons white wine vinegar or other mild vinegar - For pickling the red onion.
- 1 large orange, yellow, or red bell pepper, chopped or thinly sliced
- 1 medium zucchini, peeled and chopped
- 1 medium English cucumber, thinly sliced - Or sub peeled regular cucumber.
- 8 ounces cherry or grape tomatoes, halved
- 1 (14 oz) can artichoke hearts, drained and quartered or chopped
- 1 (15 oz) can cooked chickpeas, rinsed and drained
- 4 ounces sliced black olives
- ¼ cup chopped fresh parsley or basil, plus more for servings
- Vegan Parm or Feta - See Notes for options.
- salt and pepper, to taste
Instructions
- First, make the dressing. The oil-free version is VERY light, so you'll probably use the entire double batch (about ¾ cup). If using an oil-based dressing you may need less.
- Place the diced onion in a small bowl and toss with 2 tablespoons of white wine vinegar. Set aside.
- Bring a large pot of salted water to a boil, and cook the pasta according to package directions. Since the pasta will be chilled immediately after cooking you want it to be fully cooked and tender, not just al dente.
- While the pasta cooks finish washing and chopping the vegetables and additions. When the pasta is done, drain in a colander and rinse under cold running water until cool. Toss and shake the colander occasionally to prevent sticking.
- Return the pasta to the pot, and add the chopped vegetables and about ⅔ cup dressing. Toss to distribute the dressing, then taste for seasoning, adding more dressing, salt and pepper, as desired. Refrigerate for at least 1 hour before serving.
- Add non-dairy cheese (use as much as you like), and garnish with additional fresh herbs. Serve cool.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Louise Strickler says
I just discovered your website and made your pasta salad recipe with the dressing. Outstanding. And, yesterday made your Vegan Mushroom-Barley Burgers and added a creamy mushroom sauce. My husband liked it and so did I. Thank you
Laura says
Absolutely delicious! I made the oil free Italian dressing the night before. A perfect summer salad, I can’t stop eating it!