Vegan Pasta Salad
Servings:8 servings
This easy Vegan Pasta Salad is versatile, colorful, and perfect for picnics, potlucks, and BBQs. With plenty of fresh veggies, chickpeas, olives, and artichokes, plus a zesty Italian dressing, it's a real crowd-pleaser! Make it oil-free with my Fat-Free Italian Salad Dressing.
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
Pasta Salad Dressing: You can also add olive oil to the linked recipe, or use your favorite homemade or store-bought Italian dressing (check labels for dairy).
Cheese Options: For oil-free options, try my Vegan Feta or one of these easy Vegan Parm options. For store-bought, I like Violife's Just Like Parm.
Store leftover pasta salad in an airtight container in the fridgefor up to 4 days. This may vary depending on the vegetables and/or herbs used. These ingredients do not hold up to freezing.
Nutrition
Calories: 290kcal | Carbohydrates: 55g | Protein: 11g | Fat: 3g | Cholesterol: 0mg
