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Home » Salad

Vegan Pasta Salad Recipe

By Jenn on August 19, 2022 | Updated August 15, 2022 | Rate Recipe

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Simple to make and requested at potlucks you're going to love this Vegan Pasta Salad Recipe. Made with common vegan pantry staples this recipe is ready to enjoy in just 30 minutes. This is a great make-ahead meal that stores well in the fridge.

Simple to make and requested at potlucks you’re going to love this Vegan Pasta Salad Recipe. Made with common vegan pantry staples this recipe is ready to enjoy in just 30 minutes. This is a great make-ahead meal that stores well in the fridge.

Jump to Recipe
Vegan Pasta Salad

I cannot get over how simple and delicious this vegan pasta salad is! I needed to use up some veggies in my fridge and came up with this tasty summer dish.

You’ll love how fresh and crisp this pasta salad is and you can swap out some of the veggies to make this your own and to your liking. Let’s get started!

Ingredients to make this pasta salad

There really isn’t a veggie I won’t eat I love them all and I really love them raw. The great thing about this recipe is you can use your favorite veggies in this recipe because it’s so customizable! Here’s what I added to this pasta salad:

  • Red onion
  • Red bell pepper
  • Yellow bell pepper
  • Green onion
  • Cherry tomatoes
  • Cucumber
  • Pasta
  • Kalamata olives
  • Balsamic Vinegar
  • Italian seasoning
  • Olive oil
  • Salt and pepper
Ingredients to make vegan pasta salad

How to Make This Vegan Pasta Salad

To make this vegan pasta salad pull out your cutting board, knife, and recipe. Here’s how to make this pasta salad:

Veggies for the vegan pasta salad chopped up on a cutting board.
Chop all the veggies into small pieces.
Pasta cooking in water.
Cook pasta per package instructions.
Mixing the oil and vinegar in a bowl.
Mix together the oil, vinegar, and spices. Set aside.
Cooked pasta in a bowl.
Drain and rinse with cool water to cool the cooked pasta.
chopped veggies added to the bowl of cooked pasta
Add the chopped veggies to the cooked pasta.
the oil, vinegar, and seasonings added and stirred to combine.
Add the oil and vinegar mixture to the pasta. Stir to fully combine.
a side view of the bowl of vegan pasta salad.

Can Vegans Eat Pasta?

Yes, some! You’ll want to read the package to make sure that the pasta is egg-free!

Simple add-ins and customizations

You can add in or replace some of the veggies with these suggestions below:

  • Zucchini
  • Peas
  • Chickpeas (Garbonzo beans)
  • Vegan feta
  • Soybeans
  • Any variety of olives
  • Any color bell peppers
A close up view of a spoonful of vegan pasta salad.
Other comfy vegan recipes
  • Vegan Caesar Salad
  • Vegan Chickpea Salad Recipe
  • Vegan Roasted Tomato Soup
  • Vegan Almond Butter Protein Balls

If you make this recipe please let me know in the comments below. Don’t forget to rate this recipe. Follow me for daily vegan recipes on TikTok, YouTube, and Instagram. Receive recipes right in your inbox by signing up for my free recipe newsletter here.

Vegan Pasta Salad
The Comfy Vegan Logo

Vegan Pasta Salad Recipe


Course Appetizer, Salad
Cuisine American
Prep Time 8 minutes
Cook Time 11 minutes
Servings 6
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Pin
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Simple to make and requested at potlucks you're going to love this Vegan Pasta Salad Recipe. Made with common vegan pantry staples this recipe is ready to enjoy in just 30 minutes. This is a great make-ahead meal that stores well in the fridge.
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Ingredients
  

  • 1 medium red onion
  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 1 cup cherry tomatoes
  • 1 English cucumber
  • 3 green onions
  • 1 lb pasta
  • 1/2 cup kalamata olives
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Cook the pasta per the package instructions.
    1 lb pasta
  • Meanwhile combine the oil, vinegar, salt, pepper, and Italian seasoning in a small bowl. Stir to combine.
    1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp Italian seasoning, 1/2 tsp salt, 1/2 tsp pepper
  • Chop up all of the veggies into small bite-sized pieces.
    1 medium red onion, 1 medium yellow bell pepper, 1 medium red bell pepper, 1 cup cherry tomatoes, 1 English cucumber, 3 green onions, 1/2 cup kalamata olives
  • Once the pasta has cooked, drain it from the water and rinse in cold water to cool the pasta down. Once cool, place the pasta into a bowl.
  • Add the chopped veggies to the bowl with pasta.
  • Add the oil mixture to the pasta mixture. Stir to completely combine.
  • Spoon into a bowl and serve.

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 737mg | Potassium: 509mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1281IU | Vitamin C: 77mg | Calcium: 56mg | Iron: 2mg

Did You Make This Recipe?

Share it with me on @Instagram and follow on Pinterest and Facebook for more!

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posted in: Appetizers, Comfort Foods, Lunch, Nutritarian, Recipes, Salad, Vegan

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Jenn, author of The Comfy Vegan.

Hi, Im Jenn!

I share comfort vegan recipes.

It’s important to have good tasty food to stay on track. That’s exactly what you’ll find here Delicious comfort food that are completely vegan. You’ll find some that are healthy, raw, and some on the not so healthy side. Read More

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