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QUICK & EASY VEGAN PASTA SALAD

top down view of a serving of easy vegan pasta in a bowl with fork and red and white checked napkin.

5 from 1 reviews

The perfect quick and easy pasta salad made from scratch, it’s loaded with veggies, hearty pasta and finished off with a tangy dressing! This is a classic, go-to summer side or main dish.

Scale

Ingredients

Vinaigrette

Instructions

Pasta: Cook pasta according to package instructions to al dente. Drain and rinse until cold water.

Assemble: Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley.

 Pour the dressing over top and gently toss to coat.

Serve at room temperature or keep in the refrigerator to chill for 30 minutes. Keep leftovers in an airtight container for up to 6 days. Add more vinegar, oil and/or lemon as needed.

Add a sprinkle of almond parmesan for added flavor!

Serves 4 – 6

NOTES:

For convenience, use 1/4 – 1/3 cup of your favorite Italian dressing. You may also like to try this Flax & Evo Balsamic Vinaigrette for variation.

Feel free to add or subtract any of the pasta salad ingredients. For the veggies, use diced or sliced, zucchini, cucumber, carrots, broccoli, or green onions.

The chickpeas can be optional, but do add a nice amount of protein, rounding out the nutritional profile and making this a good main dish.

*{Nutrition information includes chickpeas and 3 tablespoons olive oil.}

Keywords: vegan pasta salad, pasta salad