How to Make Quick and Easy Vegan Pasta Salad
As summer temperatures rise, we’re adding more quick and easy dishes to our menu. In particular, this vegan pasta salad is bursting with bold flavors from juicy tomatoes, briny olives, crunchy bell pepper and more fresh vegetables. Even if you’re not vegan, you’ll be coming back for seconds!
Make this pasta salad for meal-prepped lunches throughout the week, picnics or any summer celebration.
New to a plant-based lifestyle? Try this 7-day vegan meal plan.
How to Make Vegan Pasta Salad
This pasta salad recipe from reader Melissa Marsh is delicious, with a zippy balsamic vinegar dressing. I made some small changes to make the recipe vegan, though.
Ingredients
For the Salad:
16 ounces uncooked spiral pasta
8 ounces cherry tomatoes, sliced in half
6 ounces sliced black olives
1 large zucchini, chopped
1 small bell pepper, diced
1 small red onion, diced
1/4 cup sliced green onion
For the Dressing:
1/4 cup balsamic vinegar
3 tablespoons olive oil
3 tablespoons minced fresh basil
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
Instructions
Step 1: Cook the pasta
Cook pasta according to package directions until al dente. Drain, rinse with water and let cool.
Step 2: Combine the vegetables
In a large bowl, combine the tomatoes, olives, zucchini, bell pepper, red onion and green onion.
Step 3: Make the dressing
To make the vinaigrette, whisk together the balsamic vinegar, olive oil, basil, garlic, salt and pepper in a small bowl and set aside.
Step 4: Mix the salad
Stir your cooked pasta into the vegetable mixture, then pour the dressing over pasta salad and toss to coat.
Step 5: Cover and refrigerate
Once pasta salad is combined, taste and adjust seasoning, if needed. Cover the bowl and refrigerate for at least 2 hours before serving. Still hungry? Find more vegan recipes.
How to Make This Recipe Your Own
This vegan pasta salad is super versatile, so feel free to make it your own. For additional flavor, I love adding a shake or two of nutritional yeast on top of my serving.
You can use any diced vegetables in this recipe; here are a few popular add-in ideas:
Artichoke hearts
Broccoli
Carrots
Chickpeas
Cucumber
Can I make this recipe gluten-free?
Yes! This pasta salad recipe can easily be altered to fit many dietary restrictions. If you’re gluten-free, simply use your favorite gluten-free pasta.
Looking for more tips and ideas? Check out our guide to making pasta salad!
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