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Sometimes all you need is a QUICK & EASY pasta dish to make everything okay. Today we’re cooking up this simple VEGAN Pasta Salad that comes together with a handful of simple ingredients and a delicious dressing.
If you’re looking for more pasta salad inspiration, you should also try this Ranch Pasta Salad (vegan friendly!), Vegan Macaroni Salad, Lemon Broccoli Pasta Salad, and this Cucumber Vegan Pasta Salad!
Growing up, I ate a LOT of pasta salad (zero complaints!). This pasta salad is my attempt to replicate my moms pasta salad which is a highly requested dish at ALL family functions.
It’s filled with veggies, pasta of your choosing (I always find myself reaching for spirals or bowties in this dish), and a simple to make dressing to add a nice burst of flavor to everything.
Speaking of the pasta, you can use really ANY kind of pasta here that you would like! Since we’re simply mixing it in with a few other ingredients after it has already been cooked, you can have your pick. Any plant based, gluten full or gluten free pasta would work well here! I’ve tried this before with red lentil pasta and LOVED IT!
How to make this Vegan Pasta Salad:
Pasta is cooked, veggies are chopped, a super simple dressing is made and then it’s ALL mixed together.
I tried out a few combos to decide which dressing to use for this pasta salad. I ended up going with a simple Italian dressing using ingredients I already had in the house.
You can serve it warm but I typically prefer my pasta salad cold. Simply rinse your cooked pasta under cold water to cool in down before mixing it with the veggies and the dressing. Easy peasy.
Needless to say, I’m a huge fan!
Storing the pasta for later:
I made this pasta salad on a Sunday and ate on it for pretty much the entire week. So, if you’re wondering how long this pasta salad is good for, I’d say you’re good for about 4-5 days at least.
To properly store it, I suggest putting it in an air tight container and keeping it in the fridge for up to 5 days. If you’re making it as a meal prep recipe, I suggest rationing out the dressing and pouring it on right before serving.
Other Plant Based Pasta Salads:
See How To Make the Pasta Salad:
Vegan Pasta Salad
Ingredients
- 1 pound pasta, I used spirals*
- ½ red onion, thinly sliced
- ½ cup grape or cherry tomatoes, halved or quartered
- 1 small green bell pepper, chopped (about 1 cup)
- 1 can of sliced black olives, mine was 6 ounces
- ¼ cup chopped fresh parsley or cilantro, I used parsley
- Salt and pepper to taste
- ⅓ cup olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon crushed red pepper
- Good pinch of sugar
Instructions
- Cook pasta according to directions to your desired doneness. Drain and let cool. If serving the pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit.1 pound pasta
- Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside.Salt and pepper to taste, 1/3 cup olive oil, 2 tablespoons white balsamic vinegar, 1/2 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon crushed red pepper, Good pinch of sugar
- In a large bowl, combine the pasta, chopped veggies, parsley (or cilantro) and dressing. Toss until the pasta and veggies are fully coated in the dressing.1/2 red onion, 1/2 cup grape or cherry tomatoes, 1 small green bell pepper, 1 can of sliced black olives, 1/4 cup chopped fresh parsley or cilantro
- Salt and pepper to taste and ENJOY!!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was perfect for a hot day on the beach! Thank you! It was delicious and light.
Delicious! I am always looking for new vegan recipes when family visits and this one hit all the bells and whistles! I added extra splashes of white balsamic vinegar and thawed frozen green peas. Thank you sharing such a great recipe! 💚
This is the best pasta salad recipe. It’s quick, easy, and delicious! I like to make this when I have a bunch of leftovers and need to use them up fast. It’s also great when you’re just looking for something simple to keep the family happy at dinner time. I hope my friends enjoy it as much as I do!
Amazing recipe! Tried this today.. and it came out to be so yumm, that I couldnt stop myself from hogging up.. Thank you so much for this! Hope to make more of your recipes and tell you how it came up.. Cheers to good food… #Foodwithfeeling
This recipe has been a staple in my house lately, here are some varieties I’ve added!
– onion powder instead of raw onion, just personal preference
– banana peppers
– artichoke hearts
– grilled or sautéed asparagus
– brown sugar instead of white sugar
I would love to read some additions/ alterations other people have made!
I have made this delicious pasta salad more than a few times already, and it was a huge hit! My husband and kid just can’ wait until I make it! I doubled the veggies and added red pepper and some olive juice into the dressing. Fresh capsicum pepper plant, parsley and cherry tomatoes from my garden and, Oh, so wonderful!!
“Quick & Easy Pasta Salad (Vegan)”
Made this for July 4th 🇺🇸🎇
Best Pasta Salad Recipe!! 👏👏
I did not like the Parsley in Pasta Salad😔
I did add Cucumber and Cheese Cubes (Pepper Jack & Colby Jack)
I substituted Dressing with Wishbone Italian Zesty Robusto.
This was so flavorful and delicious!!😋
Thank You For Recipe! 😀
Joanne Schumacher
Was soooooo good, easy and so yummy! Definitely going to be a new staple in my house
Thank you so much Brita this was so DELICIOUS!!! I added black beans, doubled your delicious dressing, added a little salt, and almost ate the whole bowl!!!
Just made this dish today – we love it! With fresh veggies from our garden.
Substituted green for black olives just because that’s what we have on hand. And I also used white wine vinegar. I’m saving this one!
We really enjoyed this dish – so fresh!