Vegan Italian Pasta Salad (Oil-Free!)
An easy Italian-style pasta salad with curly pasta, crunchy vegetables, and fresh herbs. Tossed in a zesty oil-free dressing!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes mins
Cook Time:15 minutes mins
Total Time:30 minutes mins
CourseMain Dish, Salad, Side Dish
CuisineGluten-Free Option, Italian-Inspired, Oil-Free, Vegan
Servings6 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 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
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.)
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.
Calories: 171 kcal | Carbohydrates: 33 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 236 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 471 IU | Vitamin C: 17 mg | Calcium: 32 mg | Iron: 1 mg