Looking for a fresh, vibrant dish that’s both delicious and entirely plant-based? This balsamic pasta salad recipe vegan is exactly what you need!
Perfect for a light lunch, potlucks, or a make-ahead dinner, this pasta salad combines the tangy richness of balsamic vinegar with crisp vegetables and tender pasta to create a symphony of flavors and textures.
It’s easy to customize, packed with nutrients, and comes together in just 20 minutes. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe is sure to impress your taste buds and nourish your body.
What makes this balsamic pasta salad stand out is the perfect balance of sweet, savory, and tangy flavors, all without any animal products. The dressing’s deep balsamic notes complement the freshness of cherry tomatoes, cucumbers, and fresh herbs, while the pasta provides a satisfying base.
Plus, it’s a fantastic way to use up leftover veggies!
Why You’ll Love This Recipe
This vegan balsamic pasta salad is a crowd-pleaser for many reasons. First, it’s incredibly easy and quick to prepare – no complicated techniques, just simple chopping and mixing.
It’s also highly adaptable; you can swap in your favorite vegetables or use gluten-free pasta to suit dietary needs.
The balsamic dressing is light yet flavorful, tying all the elements together without being overwhelming. This salad is perfect for meal prep since it tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld beautifully.
It’s also a nutritious option full of fiber, vitamins, and antioxidants, making it a wholesome choice for any meal or side dish.
Ingredients
- 8 oz dry pasta (penne, fusilli, or rotini work best)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp maple syrup or agave nectar
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup toasted pine nuts or sunflower seeds for crunch
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk or fork for mixing dressing
- Cutting board and sharp knife
- Measuring cups and spoons
- Serving bowl or container
Instructions
- 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, usually 8-10 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking and cool it down. Set aside.
- Prepare the veggies: While pasta is cooking, wash and chop the cherry tomatoes, cucumber, red onion, olives, basil, and parsley. Place them into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, and maple syrup until fully combined and emulsified. Season with salt and pepper to taste.
- Combine pasta and veggies: Add the cooled pasta to the bowl with the chopped vegetables. Pour the balsamic dressing over the top.
- Toss the salad: Gently toss all ingredients together until the pasta and veggies are evenly coated with the dressing. Taste and adjust seasoning if needed.
- Optional toppings: Sprinkle toasted pine nuts or sunflower seeds over the salad for an added crunchy texture.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Tips & Variations
“For the best flavor, make this pasta salad a few hours ahead or even the night before to allow the balsamic dressing to infuse the pasta and veggies.”
– Switch up your veggies: Use bell peppers, artichoke hearts, roasted zucchini, or sun-dried tomatoes to add different flavors and textures.
– Add protein: Toss in some cooked chickpeas, edamame, or marinated tofu cubes to make the salad more filling.
– Make it gluten-free: Substitute regular pasta with gluten-free pasta made from rice, quinoa, or lentils.
– Herb swap: Experiment with fresh oregano, thyme, or cilantro for unique flavor profiles.
– Spicy kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the dressing for some heat.
Nutrition Facts
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 35 g |
| Protein | 5 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 180 mg |
Serving Suggestions
This balsamic pasta salad is incredibly versatile and pairs beautifully with a variety of meals. Serve it as a refreshing side dish alongside grilled vegetables or vegan burgers for a satisfying summer meal.
It also works well as a light lunch on its own, especially when paired with a crusty bread like the Green Chile Cheese Bread Recipe.
For a picnic or potluck, pack it in a large container and bring it chilled. You can also serve it alongside a warm bowl of soup or your favorite vegan mains such as a hearty lentil stew or a vibrant stir-fry.
Looking for more vegan-friendly recipes? Check out this Kodiak Banana Muffins Recipe for a sweet treat or the zesty Kikkoman Stir Fry Sauce Recipe to elevate your vegetable stir-fries.
Conclusion
This balsamic pasta salad recipe vegan is a fantastic addition to any plant-based meal plan. It’s fresh, flavorful, and easy to prepare, making it ideal for busy weeknights, meal prep, or casual get-togethers.
The combination of balsamic vinegar, fresh vegetables, and tender pasta offers a delightful harmony of tastes that will please vegans and non-vegans alike.
By customizing the ingredients and adding your favorite toppings or proteins, you can enjoy this salad in numerous ways throughout the year. It’s a nutrient-dense dish that proves eating vegan doesn’t have to be complicated or boring.
Next time you’re in need of a quick, delicious, and wholesome recipe, give this balsamic pasta salad a try—you won’t be disappointed!
📖 Recipe Card: Balsamic Pasta Salad Recipe Vegan
Description: A refreshing and tangy vegan pasta salad tossed with fresh vegetables and a homemade balsamic dressing. Perfect for a light lunch or a picnic side dish.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 8 oz rotini pasta (gluten-free if desired)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente, then drain and rinse with cold water.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, salt, and pepper.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and basil.
- Pour the dressing over the pasta and vegetables, tossing gently to combine.
- Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
- Serve cold or at room temperature.
Nutrition: Calories: 280 kcal | Protein: 7 g | Fat: 8 g | Carbs: 42 g
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