Imagine the bright colors of fresh vegetables and the delightful aroma of a zesty dressing mixing together in a big bowl. Making vegan pasta salad brings back memories of summer picnics with friends and family, where laughter and good food filled the air. I love how this dish is not only easy to make but also brings everyone together. You can mix and match ingredients based on what you have, making it a truly versatile meal. This recipe stands out because it’s packed with flavors, textures, and nutrients, ensuring it’s both delicious and satisfying without any animal products.
why make this recipe
This vegan pasta salad is perfect for any occasion. It’s great for potlucks, picnics, or a quick lunch at home. With its mix of beans, vegetables, and pasta, it provides a healthy balance of protein, fiber, and carbs. Plus, it’s easy to prepare ahead of time, allowing the flavors to blend together for a tasty meal. Whether you’re vegan or just looking for a fresh, hearty salad, this recipe is quick, filling, and full of deliciousness.
how to make Vegan Pasta Salad
Ingredients
- 8 ounces farfalle pasta (cooked in 2 quarts/8 cups/2 Liters water and 1 tablespoon/15 grams sea salt)
- 1 can (15-ounces) white beans (drained and rinsed)
- 2 cups cherry tomatoes (quartered)
- 1 heaping cup cucumber (diced)
- ½ cup olives
- ½ packed cup sun-dried tomatoes (preserved in oil, drained and chopped)
- ½ cup corn (canned or frozen; if frozen, boil it first)
- 1 shallot (finely chopped)
- 3 tablespoons parsley (finely chopped)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (+ grated zest of ½ lemon, optional)
- 2 tablespoons mustard (American or Dijon)
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt (more or less to taste)
- ⅛ teaspoon black pepper
Directions
- Cook Pasta: Cook 8 ounces of farfalle pasta in a large pot with salted boiling water according to the package instructions. Drain and rinse under cold water for 10 seconds. Transfer the pasta to a large bowl, add 1 teaspoon of olive oil, and stir.
- Chop Veggies: In the same bowl, add 1 can of white beans, ½ cup corn, 2 cups cherry tomatoes, 1 heaping cup cucumber, ½ cup olives, ½ packed cup sun-dried tomatoes, 1 shallot, and 3 tablespoons parsley, all chopped.
- Make Dressing: In a small bowl, combine 3 tablespoons of olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ⅛ teaspoon black pepper. Whisk until mixed well.
- Mix Salad: Pour the dressing over the pasta and toss everything together well. Before serving, taste and adjust salt and acidity as needed. Cold pasta can mellow flavors, so don’t hesitate to add more dressing if you like.
how to serve Vegan Pasta Salad
Serve the vegan pasta salad chilled or at room temperature. It makes a fantastic main dish or a side dish alongside grilled vegetables or tofu. You can also top it with extra herbs or a sprinkle of nutritional yeast for added flavor.
how to store Vegan Pasta Salad
Store any leftover vegan pasta salad in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you know you’ll have leftovers, consider adding some dressing later to keep it fresh.
tips to make Vegan Pasta Salad
- For more crunch, include some bell peppers or radishes.
- Use gluten-free pasta if necessary.
- For more protein, consider adding sautéed tofu or chickpeas.
- If you like it spicy, add red pepper flakes to the dressing.
variation
Feel free to change up the ingredients based on your preferences! You can try different pastas, various vegetables, or even swap the dressing for a tahini sauce.
FAQs
1. Can I use a different type of pasta?
Yes! Any pasta shape you like can be used in this recipe. Just make sure to cook it according to package instructions.
2. Is this pasta salad good for meal prep?
Absolutely! It stores well in the fridge, making it perfect for meal prepping. Just remember to add extra dressing before eating.
3. What can I do if I’m allergic to nuts?
This recipe doesn’t contain nuts, so it’s safe as is. Just be mindful of your other ingredients to ensure there are no hidden nuts in products like mustard or dressing.
Vegan Pasta Salad
Ingredients
Pasta and Beans
- 8 ounces farfalle pasta Cooked in boiling salted water
- 1 can white beans Drained and rinsed
Vegetables
- 2 cups cherry tomatoes Quartered
- 1 heaping cup cucumber Diced
- ½ cup olives Sliced or whole, as desired
- ½ packed cup sun-dried tomatoes Preserved in oil, drained and chopped
- ½ cup corn Canned or frozen; boil if frozen
- 1 shallot Finely chopped
- 3 tablespoons parsley Finely chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice Plus grated zest of ½ lemon (optional)
- 2 tablespoons mustard American or Dijon
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt More or less to taste
- ⅛ teaspoon black pepper
Method
Preparation
- Cook 8 ounces of farfalle pasta in a large pot with salted boiling water according to the package instructions. Drain and rinse under cold water for 10 seconds. Transfer the pasta to a large bowl, add 1 teaspoon of olive oil, and stir.
- In the same bowl, add 1 can of white beans, ½ cup corn, 2 cups cherry tomatoes, 1 heaping cup cucumber, ½ cup olives, ½ packed cup sun-dried tomatoes, 1 shallot, and 3 tablespoons parsley, all chopped.
Dressing
- In a small bowl, combine 3 tablespoons of olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ⅛ teaspoon black pepper. Whisk until mixed well.
Mixing
- Pour the dressing over the pasta and toss everything together well. Before serving, taste and adjust salt and acidity as needed. Cold pasta can mellow flavors, so don’t hesitate to add more dressing if you like.