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Vegan Pasta Salad in a bowl with tomatoes and cucumber
5 from 5 votes

Vegan Italian Pasta Salad

Easy Vegan Italian Pasta Salad with curly pasta, crunchy veggies, and fresh herbs... all tossed in a zesty oil-free Italian dressing!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free Option, Italian, Oil-Free, Vegan
Servings: 6 side servings


  • 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)
  • 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


  • 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.)


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.)
This is really tasty with small cubes of Miyoko's mozzarella added as well. (Not oil-free however.)
If not using olives, I recommend adding capers and/or artichoke hearts for a salty pop of flavor.
I use organic brown rice & quinoa fusilli to make this gluten-free.


Calories: 179kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 2mg