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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 12 reviews

The perfect quick and easy pasta salad made from scratch is loaded with veggies, hearty pasta and finished off with a tangy dressing! This is a classic, go-to summer side or main dish that’s 100% vegan.

Ingredients

Units Scale
  • 16 oz. pasta (rotini, penne, bow ties, elbow)
  • 1 can (15oz) chickpeas, drained and rinsed
  • 1 can (6oz) sliced black olives, drained
  • 1 bell pepper (any color), diced
  • 1 small red onion, sliced
  • 8 oz. grape or cherry tomatoes (about 1 1/2 cups), sliced in half
  • 1/2 large cucumber, sliced and quartered (optional)
  • 1/41/2 cup fresh parsley, chopped

Vinaigrette

  • 34 tablespoons extra virgin olive oil
  • 1/4 cup apple cider vinegar (white or red wine vinegar is great too)
  • 1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
  • 1/2 teaspoon garlic powder
  • generous pinch red pepper flakes
  • generous pinch mineral salt and fresh cracked pepper
  • juice of 1 lemon, optional

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: Serve at room temperature or keep in the refrigerator to chill for 30 minutes.

Add a sprinkle of almond parmesan for added flavor!

Serves 4 – 6

Store: Keep leftovers in an airtight container for up to 6 days. Give a good toss before serving. Add more vinegar, oil and/or lemon as needed for moisture.

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.

Veggie swap – use diced 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.

Make ahead: Can be made 1 – 2 days in advance. The pasta may soak up most of the moisture, so you may want to make extra dressing for serving. Or make the components ahead and toss together when ready to serve.

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

Keywords: vegan pasta salad, pasta salad