Vegan Pasta Salad Recipe
Vibrant, crisp, and ultra-refreshing—the perfect vegan pasta salad featuring a medley of fresh vegetables and a zingy dressing. Meal prep and picnic approved!
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Why I Love This Vegan Pasta Salad
There’s nothing quite like a pasta salad packed with crunch and freshness. I’m always looking for something substantial, but light to throw together for lunch. This salad checks every box. It’s endlessly adaptable, so you can switch up the vegetables or even add some roasted ones for extra depth.
One of my favourite things about this vegan pasta salad is the simple olive oil and red wine vinegar dressing. It lets the vegetables do the talking—not just in flavor, but in color and texture. There’s the bite of whole grain pasta, juicy cherry tomatoes, and that salty hit from black olives. A great option whether you’re meal prepping for the week or want a crowd-pleasing dish for summer hangouts.
You want to customize it? Try these ideas:
- Add roasted vegetables like zucchini or eggplant for more flavor
- Swap parsley for basil or cilantro for a new twist
- Throw in chickpeas to up the protein content
- Give it a sprinkle of sesame seeds for some nutty crunch
Trust me, you’re going to want to add this to your regular dinner rotation. Serve it cold, take it for picnics to the park or just keep it handy for a healthy nibble at home.
Refreshing Vegan Pasta Salad with Fresh Vegetables
A crisp and vibrant vegan pasta salad with whole grain pasta, cherry tomatoes, cucumbers, bell peppers, black olives, parsley, and a simple zesty dressing.
Ingredients
Instructions
- 1
Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- 2
Prepare the Vegetables: While the pasta cooks, chop the vegetables and herbs.
- 3
Mix the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- 4
Combine: In a large bowl, add the cooled pasta, chopped vegetables, and dressing. Toss until well combined.
- 5
Chill: For the best flavor, refrigerate the pasta salad for at least 30 minutes before serving.
Notes
This salad is excellent for meal prep and holds up well for several days.
Switch out vegetables depending on what's in season or available.
For a gluten-free version, substitute with gluten-free pasta.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Absolutely! Simply use your favorite gluten-free pasta in place of whole grain pasta.
It stays fresh for about 3–4 days when stored in an airtight container.
Yes, in fact, it's best when made a few hours in advance to allow the flavors to blend.
You can add or substitute with veggies like zucchini, carrots, snap peas, or roasted vegetables.
Yes! It keeps well and makes excellent lunches throughout the week.
