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–+ servings
Vegan Pasta Salad in a bowl with tomatoes and cucumber

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
Cook Time:15 minutes
Total Time:30 minutes
CourseMain Dish, Salad, Side Dish
CuisineGluten-Free Option, Italian-Inspired, Oil-Free, Vegan
Servings6 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)

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