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Vegan Pasta Salad

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2-4

This 15-minute vegan pasta salad is perfect for summer parties, picnics and barbecues and also an ideal take-along for workplace lunches.

Vegan Pasta Salad. - This 15-minute vegan pasta salad is perfect for summer parties, picnics and barbecues and also an ideal take-along for workplace lunches. #vegan #glutenfree #simpleveganblog
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Ingredients

For the salad:

  • 8 ounces pasta (225 g), use gluten-free if needed
  • 1 cup cherry tomatoes (200 g), chopped
  • 1/2 cup black olives, (70 g), pitted and chopped
  • 1/2 red onion, julienned
  • A handful of fresh basil, finely chopped

For the salad dressing (see notes for an oil-free alternative):

  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Cook pasta according to package directions. Drain and cool down the pasta with some cold water. Set aside.
  2. To make the salad dressing just mix all the ingredients in a small bowl until well combined. Set aside.
  3. Add all the ingredients to a large bowl (pasta, tomatoes, olives, onion, basil and dressing), stir and serve immediately.
  4. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Notes

  • If you don’t consume oil, you could use 1 tbsp of tahini and 1 tbsp of water instead, but we prefer to use our tahini salad dressing as an oil-free alternative.
  • Lemon juice can be replaced by lime juice or vinegar.
  • Add your favorite veggies, herbs (fresh or dried), spices or any ingredient you want.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 307
  • Sugar: 4.1 g
  • Sodium: 455 mg
  • Fat: 10.4 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 46.8 g
  • Fiber: 6.4 g
  • Protein: 7.9 g