This easy Vegan Italian-style Pasta Salad combines curly pasta, crunchy vegetables, and fresh herbs. Then it is tossed in a zesty oil-free Italian-inspired dressing. Great make-ahead dish for lunches, picnics, potlucks, etc.
This easy vegan Italian-style Pasta Salad is a tasty, satisfying dish on a warm summer day.
Tender curly pasta is combined with crunchy vegetables and fresh herbs. Then it is tossed in a flavorful, zesty, oil-free Italian-inspired dressing.
Plus it only takes 30 minutes to prepare.
It is a great light lunch, or also works well as a side dish for gatherings, BBQs, potlucks, etc.
Ingredients for Vegan Pasta Salad
For this recipe you will need:
- Fusilli pasta: I use a gluten-free brown rice & quinoa blend.
- Grape or cherry tomatoes
- Cucumber: I use English/hothouse cucumbers because they are more flavorful. However seedless garden cucumbers work too.
- Red onion
- Olives: I use Kalamata.
- Fresh parsley
- Red wine vinegar
- Fresh lemon juice
- Nutritional yeast
- Garlic
- Dijon mustard
- Italian seasoning
Serving and Storing
I have found there is a bit of a "sweet spot" in the serving time. We enjoy it best a few hours after chilling but within a day.
Otherwise our gluten-free pasta starts to dry out as the dressing absorbs. However, you could store the dressing and salad separately in the fridge and toss together as needed.
Check out the optional additions below for flavor variations.
It is a fun recipe to customize! We also love adding Miyoko's mozzarella or vegan nut parmesan.
For more inspiration, also browse all oil-free recipes.
Vegan Italian Pasta Salad
Ingredients
- 8 oz. fusilli pasta (gluten-free if desired)
- 8 oz. grape/cherry tomatoes
- 1 cucumber
- 1/3 cup red onion (thinly sliced)
- 1/3 cup olives (I use kalamata)
- 1/4 cup fresh parsley (more as desired)
Optional variations:
- Artichoke hearts, green bell pepper, roasted red pepper, capers, pepperoncini, sun-dried tomato, vegan nut parmesan, vegan mozzarella cubes (I love Miyoko's)
For the Oil-Free Italian Dressing:
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice (about 1 lemon, or less)
- 1 1/2 Tbsp. nutritional yeast
- 1-2 cloves garlic (minced)
- 1 tsp. dijon mustard
- 1 1/2 tsp. Italian seasoning
- 1/8 tsp. salt
Instructions
- Cook pasta according to package instructions, leaving al dente. Drain and rinse with cold water when finished.
- Meanwhile, prepare veggies: dice cucumber, quarter/halve tomatoes, and thinly slice red onion. Place in a large mixing bowl.
- Slice olives and roughly chop parsley (large stems removed). Place in bowl.
- Make the dressing: in a separate small bowl, add all dressing ingredients and whisk well to combine. (Or place ingredients in a jar with tightly sealed lid and shake well to combine/emulsify.)
- Add cooked pasta to bowl. Pour dressing over the top and toss well to combine.
- Can serve immediately, but best served chilled after 1-2 hours. (Be sure to gently stir again before serving as some dressing may settle at the bottom.)
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this oil-free vegan pasta salad, also check out:
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Cheryl
I was so happy to find a recipe not using any oil. It has wonderful flavor and what I would consider to be very healthy. Simple, fresh, and light. We are an SOS free family (salt, oil, and sugar-free). I did omit the salt. I figure the olives have enough salt for the salad. I also used a chickpea pasta, as we are also gluten-free. Thank you for the recipe.
Kaitlin
That's so great! Chickpea pasta is fantastic addition. Thanks so much for taking the time to leave such kind and helpful feedback!
Sara
Made this for my family. My husband is new to my vegan world and approved of this recipe, as did my 3-year-old, who asked for seconds, then thirds! Great recipe. I did add green bell pepper only because we had one. Thank you for sharing!
Kaitlin McGinn
Wonderful to hear you all enjoyed. (And great call with the added green bell pepper!) Thanks for sharing!