Pasta Salad Recipe Vegan: Easy, Fresh, and Delicious Ideas

Looking for a vibrant, refreshing, and wholesome dish to brighten up your meal rotation? This vegan pasta salad recipe is exactly what you need!

Perfect for warm days, potlucks, or quick lunches, this salad combines al dente pasta with colorful veggies, fresh herbs, and a tangy dressing to create a symphony of flavors and textures. It’s not only delicious but also nourishing, packed with plant-based ingredients that will satisfy your taste buds and fuel your body.

Whether you’re a seasoned vegan or just exploring more plant-based meals, this pasta salad is incredibly versatile and easy to make. Plus, it stores well, making it ideal for meal prep.

Say goodbye to boring salads and hello to a bowl of vibrant goodness that everyone, vegan or not, will love!

Why You’ll Love This Recipe

This vegan pasta salad is a perfect balance of taste, nutrition, and convenience. It’s:

• Quick and easy to prepare – ready in under 30 minutes.
• Loaded with fresh vegetables for a nutrient boost.
• Highly customizable – swap veggies or herbs based on what you have.
• Perfect for picnics, lunches, or dinner side dishes.
• Completely plant-based, free from dairy and eggs, making it suitable for vegans and those with dietary restrictions.

Additionally, the tangy, herby dressing adds a refreshing zing that keeps you coming back for more. This dish is a great crowd-pleaser and an excellent way to enjoy pasta in a healthy, guilt-free way.

Ingredients

• 8 oz (225g) pasta (fusilli, rotini, or penne works best)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup raw sunflower seeds (optional, for crunch)
• For the dressing:
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp maple syrup or agave nectar
• Salt and freshly ground black pepper, to taste

Equipment

• Large pot for boiling pasta
• Colander or strainer
• Mixing bowl
• Whisk or fork for mixing dressing
• Cutting board and knife
• Measuring cups and spoons
• Large serving bowl

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 and rinse under cold water to cool it down quickly and stop the cooking process.
2. Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Chop the fresh parsley and basil.
3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, maple syrup, salt, and pepper until emulsified and smooth.
4. Combine pasta and veggies: In a large serving bowl, toss together the cooled pasta, chopped vegetables, and fresh herbs.
5. Add the dressing: Pour the dressing over the pasta and vegetables, then toss gently to coat everything evenly.
6. Optional crunch: Sprinkle the raw sunflower seeds on top for a delightful crunch and extra nutrients.
7. Chill and serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

“For a creamier texture, try adding a dollop of vegan mayonnaise or a splash of unsweetened plant-based yogurt to the dressing.”

• Change up the veggies: Feel free to add or substitute with shredded carrots, steamed broccoli, roasted zucchini, or artichoke hearts.
• Protein boost: Add chickpeas, edamame, or cooked tofu to make this salad more filling.
• Herbs: Fresh dill, chives, or cilantro can add a unique twist.
• Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce to the dressing.
• Gluten-free option: Use gluten-free pasta to accommodate dietary needs.
• Make it Mediterranean: Toss in some artichoke hearts and sun-dried tomatoes along with the olives.

Nutrition Facts

Serving Suggestions

This pasta salad works wonderfully as a light lunch or a side dish alongside grilled vegetables, vegan burgers, or baked tofu. It’s also great paired with a hearty soup, like a Low Calorie Vegetable Soup Recipe for Healthy Eating, to make a complete and satisfying meal.

For picnics or potlucks, serve it chilled or at room temperature. Garnish with extra fresh herbs or a squeeze of lemon for a bright finish.

Leftovers keep well for 2-3 days in the fridge, making it ideal for meal prep and on-the-go lunches.

Conclusion

This vegan pasta salad recipe is a delicious, healthful way to enjoy a classic dish with a plant-based twist. It combines fresh, crunchy vegetables with perfectly cooked pasta and a flavorful dressing that’s both tangy and slightly sweet.

Its versatility means you can tailor it to your taste preferences or what you have on hand, making it a reliable go-to recipe.

Whether you’re new to vegan cooking or a seasoned pro, this salad is a fantastic addition to your kitchen repertoire. Don’t forget to explore more vibrant plant-based recipes like the Vegetarian Swiss Chard Recipes for Healthy Meals or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to continue your culinary adventure.

Happy cooking!

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