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    Home » Recipes » Salad

    Vegan Italian Pasta Salad (Oil-Free!)

    Jun 17, 2020 by Kaitlin

    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.

    Vegan Italian Style Pasta Salad in a bowl with fork

    This vegan Italian-style Pasta Salad is so easy to make! It's a tasty, satisfying dish filled with flavor.

    We combine tender curly pasta with crunchy vegetables and fresh herbs. Then toss it in a zesty oil-free Italian-inspired dressing.

    Plus it only takes 30 minutes to prepare.

    It's a great light lunch, and also works well as a side dish for gatherings, BBQs, potlucks, etc.

    Close-up view of uncooked gluten-free fusilli pasta ingredient

    Ingredients for Vegan Pasta Salad

    For this recipe you will toss together in a large bowl:

    • Fusilli pasta: This is also known as rotini pasta. Or you can substitute another shape of choice like penne, farfalle, etc. (I use a gluten-free brown rice and quinoa blend.)
    • Grape tomatoes or cherry tomatoes: I like these best for this salad because they have such rich, sweet flavor. But feel free to substitute with ripe roma tomatoes or other tomato if desired.
    • Cucumber: I use English/hothouse cucumbers because I find them to be more flavorful. However seedless garden cucumbers work great too.
    • Red onion
    • Olives: I use Kalamata olives but black olives would be tasty too.
    • Fresh parsley
    • Red wine vinegar
    • Fresh lemon juice: You will need about a half lemon for this recipe.
    • Nutritional yeast: This adds a slightly cheesy, savory flavor to the dressing.
    • Garlic cloves
    • Dijon mustard
    • Italian seasoning: Or substitute other herbs of choice.
    Chopped fresh ingredients in a bowl with dressing being poured on top

    Variations

    This is a great recipe to customize based on the flavors and tastes you enjoy. A few suggestions include:

    Vegetables: Add other veggies such as artichokes, green bell pepper, broccoli, roasted red pepper, sun-dried tomatoes, capers, etc.

    Herbs: Change up the taste with dried oregano, basil, etc.

    Vegan cheese: Add more flavor with Miyoko's mozzarella cheese or vegan parmesan cheese.

    Vegan Italian Pasta Salad in a white bowl with fork

    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 simply store the dressing and salad separately in the fridge. Then toss together as needed right before serving.

    Vegan Pasta Salad in a bowl with tomatoes and cucumber

    For more inspiration, also browse all oil-free recipes.

    Vegan Pasta Salad in a bowl with tomatoes and cucumber

    Vegan Italian Pasta Salad

    An easy Italian-style pasta salad with curly pasta, crunchy vegetables, and fresh herbs. Tossed in a zesty oil-free dressing!
    4.78 from 9 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free Option, Italian-Inspired, Oil-Free, Vegan
    Servings: 6 side servings

    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 parmesan, vegan mozzarella cubes

    For the Italian-style dressing:

    • 2 Tbsp. red wine vinegar
    • 2 Tbsp. fresh lemon juice (about 1/2 lemon)
    • 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 (slightly firm, not mushy). Drain and rinse with cold water when finished.
    • Meanwhile, prepare veggies: Quarter/halve tomatoes, dice cucumber, 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.
    • Add cooked pasta to bowl with veggies. Then add dressing 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

    Storing: Keeps covered in the fridge for 2-3 days. Or you can store the dressing + salad separately and toss together when ready. (It does tend to dry out a little as it sits.)
    Cheese option: This is tasty with small cubes of Miyoko's mozzarella added as well. (This is not oil-free however.) Or add your favorite vegan parmesan.
    Omit olives: If not using olives, I recommend adding capers and/or artichoke hearts for a salty pop of flavor.
    For gluten-free: I use organic brown rice & quinoa fusilli to make this gluten-free.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Italian Pasta Salad
    Amount per Serving
    Calories
    171
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    236
    mg
    7
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    471
    IU
    9
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    32
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this oil-free vegan pasta salad recipe, also check out:

    • Summer Chopped Salad with Creamy Herb Dressing
    • Ultimate Greek Chopped Salad
    • Cucumber Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Lolli

      July 01, 2022 at 1:22 pm

      4 stars
      Thank you for posting this delicious pasta salad. I made it last week using chickpea pasta. I am making it again for a Fourth of July picnic. I know it will be a big hit. I thought about adding beans to it. Have you tried that.

      Reply
      • Kaitlin

        July 02, 2022 at 3:58 pm

        Hello, Lolli! Glad you enjoyed it with the chickpea pasta - that sounds fantastic. I haven't tried adding beans before, but garbanzo beans or white beans could be a nice addition. Hope you all enjoy it for your picnic!

        Reply
    2. Cheryl

      June 16, 2021 at 11:11 am

      5 stars
      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.

      Reply
      • Kaitlin

        June 16, 2021 at 11:49 am

        That's so great! Chickpea pasta is fantastic addition. Thanks so much for taking the time to leave such kind and helpful feedback!

        Reply
    3. Sara

      October 26, 2020 at 6:44 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        November 09, 2020 at 12:50 pm

        Wonderful to hear you all enjoyed. (And great call with the added green bell pepper!) Thanks for sharing!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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