Enjoy a perfect lunchtime meal with this Easy Vegan Pasta Salad. Ready in just 20 minutes, it's delicious to eat and ideal for making ahead as a convenient ready-to-go option.
This colorful salad bursts with a mix of crunchy veggies, tender pasta, and a flavorful dressing that brings it all together.
Whether it's a picnic, potluck, or a quick meal on the go, this recipe has got you covered. Prepare it in advance, pack it up, and enjoy a satisfying vegan meal whenever you need it.
Ready to level up your salad game? Try my creamy Vegan Potato Salad, refreshing Tofu Salad, and satisfying Chickpea Tuna Salad. Get ready for salad perfection!
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🌟 Why you'll love this recipe
- Bursting with flavors. This salad combines fresh veggies, tender pasta, and a tangy dressing for bursting flavors.
- Quick and convenient. Ready in just 20 minutes, this recipe is perfect for busy days.
- Versatile and adaptable. Add your favorite veggies, herbs, or other protein options to take it to the next level.
- Make ahead and enjoy later. Prepare it in advance and refrigerate it, allowing the flavors to meld together.
- Perfect for any occasion. Whether it's a summer picnic, potluck, or a simple wholesome lunch, it is perfect for any occasion.
🧾 Ingredient notes
For the salad:
Dried pasta - Short shapes like fusilli, penne, rotini, or bow tie work best for pasta salads, while long types like spaghetti or linguine are not recommended.
Choose regular Italian dry pasta, which is naturally vegan, or opt for gluten-free pasta if you follow a gluten-free diet.
Firm tofu - Firm tofu is my favorite choice, but extra-firm tofu also works well.
Alternatively, for a soy-free option, use a 1-15 ounce (425 grams) can of legumes like chickpeas, lentils, or beans.
Red onion - Feel free to use other onion varieties such as white, yellow, or even green onions.
Black olives - Any type of olives will do.
Fresh parsley - You can also use other fresh herbs like basil or cilantro, or even omit this ingredient.
For the dressing:
Oil - Pretty much any oil will work. Extra virgin olive oil offers rich flavor, avocado oil adds a buttery touch, grapeseed oil brings a light and delicate taste, and canola oil offers versatility.
Vinegar - Choose the vinegar that suits your taste: apple cider for mild fruitiness, balsamic for sweet richness (watch for color darkening), white wine for tang, or red wine for boldness.
Garlic powder - You can use minced garlic or omit it altogether, depending on your preference.
Dried oregano - Feel free to use any dried or fresh herbs of your choice.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Get ready to explore new flavors with these tempting variations of your go-to pasta salad:
- Mediterranean Pasta Salad: Add Kalamata olives (instead of black olives), sun-dried tomatoes, fresh spinach, and Vegan Feta Cheese for an irresistible Greek-inspired twist.
- Spring Pasta Salad: Incorporate asparagus, peas, sliced carrots, and fresh mint (instead of parsley) for a refreshing and vibrant salad packed with seasonal vegetables.
- Pesto Pasta Salad: Toss pasta with homemade Vegan Pesto (instead of the dressing), toasted pine nuts, and basil leaves (instead of parsley) for a flavorful variation.
- Mexican-inspired Pasta Salad: Include sweet corn, black beans, diced avocado, and fresh cilantro (instead of parsley). Also, use lime juice instead of vinegar.
- Asian-style Pasta Salad: Use rice noodles (instead of fusilli), and add shredded carrots, edamame, sliced red bell pepper, and Peanut Sauce.
🔪 Instructions
Step 1: Cook the pasta in a large pot of salted boiling water until al dente, according to package directions. Drain well and rinse under cold water. Then transfer to a large mixing bowl.
Step 2: While the pasta is cooking, whisk together all the dressing ingredients in a small bowl until well emulsified.
Step 3: Combine all the ingredients, including vegetables and dressing, in the large mixing bowl with the cooked pasta. Adjust seasoning to taste.
Step 4: Serve the pasta salad immediately or, for best results, cover and refrigerate it for a minimum of 30 minutes and up to 5 days.
💭 Expert tips
- Salt the pasta water. Add salt to the boiling water before cooking the pasta for enhanced flavor.
- Cook pasta al dente. Cook the pasta until it's firm to the bite to avoid it becoming mushy and losing texture in the salad.
- Rinse pasta with cold water. After cooking, rinse the pasta to cool it down and prevent overcooking and sticking.
- Let the flavors marry. After dressing the salad, let it sit in the refrigerator for at least 30 minutes.
- Adjust seasoning before serving. Taste the salad and adjust seasoning as needed with salt, lemon juice, or herbs for enhanced flavors.
❓Recipe FAQs
Yes, you can! In fact, it's a great idea to make it ahead of time to allow the flavors to develop and meld together.
Simply prepare the salad as instructed, cover it tightly, and refrigerate it until ready to serve.
It will stay fresh for up to 5 days, making it a convenient option for meal prep or for serving at gatherings. Just give it a quick toss before serving to ensure all the flavors are well distributed.
While it's technically possible to freeze it, it's not recommended. Freezing can negatively affect the texture and taste of the ingredients, especially the vegetables, which may become mushy upon thawing.
Additionally, the dressing may separate and lose its original consistency. It's best to enjoy your pasta salad fresh or store it in the refrigerator for a few days rather than freezing it.
According to food safety guidelines (HACCP), it should not be left at room temperature for more than 2 hours.
After that time, bacteria can begin to multiply, increasing the risk of foodborne illness.
It's important to refrigerate pasta salad promptly and consume it within a safe timeframe to maintain its freshness and quality.
Yes, you can make this recipe gluten-free by using gluten-free pasta instead of regular pasta.
There are various gluten-free pasta options available, such as those made from rice, corn, quinoa, or legumes.
Just ensure to check the ingredient list and look for certified gluten-free products if you have gluten intolerance or follow a gluten-free diet.
Absolutely! One of the great things about pasta salad is its versatility. You can customize it by adding a variety of vegetables and extras to suit your preferences.
Some popular options include zucchini, broccoli, pepperoncini, artichoke hearts, roasted red peppers, or even fresh fruits like diced mango or berries for a touch of sweetness.
🥗 More vegan salad recipes
⭐️ Did you like this vegan pasta salad recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Easy Vegan Pasta Salad (20 Minutes)
Ingredients
For the salad:
- 1 pound dried pasta, like fusilli, penne, rotini or bow tie
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, sliced and quartered
- 1 cup bell pepper, any color, chopped
- 1 block firm tofu, about 14 ounces or 400 g, drained and cubed
- ½ cup red onion, chopped
- ½ cup black olives, pitted and sliced
- ¼ cup fresh basil, finely chopped
For the dressing:
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente according to package directions. Drain well and rinse under cold water. Then transfer to a large mixing bowl.
- While the pasta is cooking, whisk together all the dressing ingredients in a small bowl until well emulsified.
- Combine all the ingredients, including vegetables and dressing, in the large mixing bowl with the cooked pasta. Adjust seasoning to taste.
- Serve the pasta salad immediately or, for best results, cover and refrigerate it for a minimum of 30 minutes and up to 5 days.
Notes
- Salt the pasta water. Add salt to the boiling water before cooking the pasta for enhanced flavor.
- Cook pasta al dente. Cook the pasta until it's firm to the bite to avoid it becoming mushy and losing texture in the salad.
- Rinse pasta with cold water. After cooking, rinse the pasta to cool it down and prevent overcooking and sticking.
- Let the flavors marry. After dressing the salad, let it sit in the refrigerator for at least 30 minutes.
- Adjust seasoning before serving. Taste the salad and adjust seasoning as needed with salt, lemon juice, or herbs for enhanced flavors.
Kirsten says
You have created another wonderful dish! Tried this recipe today and my family and I LOVED it! It’s so easy and delicious. Definitely going make it again sometime.
Iosune says
Hi Kirsten! Thank you so much 😉 So glad to hear that!
Suzie says
Why would someone not eat oil?
Iosune says
Hi Suzie! You can eat whatever you want, but there are some studies that probe it's not a super healthy food: https://www.youtube.com/watch?v=b_o4YBQPKtQ
Diego Lopes says
It really looks amazing! I can't wait to try making this!
Iosune says
Hi Diego! Thanks a lot 🙂 Hope you like it!