Cold Pasta Salad Recipe Vegan: Easy & Delicious Ideas

Looking for a refreshing, easy-to-make dish that’s perfect for warm days or potlucks? This cold pasta salad recipe vegan is exactly what you need!

Bursting with vibrant colors, crisp veggies, and a tangy, flavorful dressing, it’s a fantastic way to enjoy a light yet satisfying meal. Whether you’re vegan or just looking to add more plant-based meals to your diet, this salad is incredibly versatile and easy to customize.

Plus, it holds up well in the fridge, making it an ideal make-ahead option for lunches or gatherings.

With the perfect balance of textures and flavors, this cold pasta salad is guaranteed to become a staple in your recipe collection. It’s also a great way to sneak in plenty of veggies while keeping things delicious and fun.

Ready to whip up a bowl of this crowd-pleaser? Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan cold pasta salad is a nutrient-packed, flavorful dish that’s both satisfying and light. It’s perfect for summer picnics, quick lunches, or as a side dish to your favorite meal.

The dressing is zesty and fresh, made with simple pantry ingredients, and the salad itself comes together in less than 30 minutes.

What makes this recipe a winner is its flexibility—you can easily swap in your favorite veggies or pasta shapes, and adjust the dressing to your taste. Plus, it’s naturally vegan and gluten-free options are easy to make with the right pasta.

This salad also keeps well, so you can enjoy leftovers that taste even better the next day!

Ingredients

• 8 ounces gluten-free or regular pasta (penne, fusilli, or rotini work best)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1 cup cooked chickpeas, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or agave nectar
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Optional: 1/4 teaspoon red pepper flakes for a spicy kick

Equipment

• Large pot for boiling pasta
• Colander or strainer
• Large mixing bowl
• Whisk or fork for mixing dressing
• Cutting board and knife
• Measuring cups and spoons
• Serving bowl or airtight container for storage

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down completely. Set aside.
2. Prepare the veggies: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Rinse and drain the chickpeas if using canned.
3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, pepper, and red pepper flakes if using. Adjust seasoning to your taste.
4. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, chickpeas, parsley, and basil.
5. Toss the salad: Pour the dressing over the pasta mixture and toss gently but thoroughly to coat everything evenly.
6. Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Tips & Variations

Tip: For the best flavor, prepare this salad a few hours or even a day ahead. The pasta will soak up the dressing, making every bite deliciously tangy and fresh!

Variations:

• Swap veggies: Try adding shredded carrots, diced avocado, steamed broccoli florets, or roasted corn for extra crunch and sweetness.
• Add protein: Tofu cubes, tempeh, or vegan cheese crumbles can boost the protein content for a more filling meal.
• Change the dressing: Use lemon juice instead of vinegar, or add tahini for a creamier texture.
• Herb options: Fresh dill, cilantro, or mint can add different flavor profiles.

Nutrition Facts

Serving Suggestions

This cold pasta salad is a wonderful side dish to any meal, especially during warm weather. Pair it with grilled vegetables, vegan burgers, or alongside a fresh green salad for a complete meal.

It also works great as a light lunch or picnic option. Pack it with some crusty bread and sliced fruit for a perfectly balanced meal on the go.

For more plant-based inspiration, check out our Thelma Sanders Squash Recipe for a hearty vegetable side, or try the Pickled Cherry Pepper Recipe to add some zing to your dishes.

Conclusion

This cold pasta salad recipe vegan is a delightful, easy-to-make dish that brings together fresh ingredients and bold flavors in every bite. Its versatility makes it perfect for all occasions, whether you’re hosting a party, meal prepping for the week, or just want a quick, nourishing meal.

Not only is it packed with wholesome veggies and plant-based protein, but it also holds up wonderfully in the fridge, evolving in flavor over time. Give this recipe a try and discover your new go-to summer salad.

Don’t forget to explore other delicious recipes like the Bariatric Meatloaf Recipe for a hearty option or the Peanut Butter Gelato Recipe for a sweet treat after your meal!

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