Refreshing and Easy Vegan Pasta Salad Recipes

Vegan pasta salad is a crowd-pleasing dish that’s perfect for picnics, potlucks, or a light and refreshing meal. Bursting with fresh vegetables, hearty pasta, and a creamy dressing, it’s a versatile dish that can be customized to your liking.

Vegan Pasta Salad with Colorful Vegetables

Why You’ll Love These Recipes

These Vegan Pasta Salad Recipes are:

• Simple to make: With minimal ingredients and easy-to-follow instructions, you can whip up a delicious salad in no time.
• Customizable: Feel free to get creative and add your favorite veggies, herbs, or plant-based protein sources.
• Perfect for meal prep: Make a big batch at the beginning of the week for easy lunches or snacks.

Classic Vegan Pasta Salad

This recipe is a great starting point for anyone new to vegan pasta salad.

Ingredients:

• 1 pound pasta (rotini, penne, or fusilli work well)
• 1 cup vegan mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped broccoli florets
• 1 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, whisk together vegan mayonnaise, Dijon mustard, nutritional yeast, apple cider vinegar, garlic powder, salt, and pepper.
3. Add the cooked pasta, broccoli florets, bell pepper, red onion, and parsley to the bowl.
4. Toss to combine until everything is evenly coated in the dressing.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

Pro Tip: For a zestier flavor, add a tablespoon of lemon juice to the dressing.

Mediterranean Vegan Pasta Salad

Transport your taste buds to the Mediterranean with this flavorful salad.

Ingredients:

• 1 pound pasta (orzo or ditalini are great choices)
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1/4 cup red onion, thinly sliced
• Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine cooked pasta, sun-dried tomatoes, olives, basil, oregano, and red onion.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, dried oregano, salt, and pepper.
4. Pour dressing over the pasta salad and toss to combine.
5. Refrigerate for at least 30 minutes before serving.

Mediterranean Vegan Pasta Salad in a Bowl

“Adding fresh herbs really elevates this pasta salad and brings out the Mediterranean flavors,” says renowned vegan chef, Sarah Thompson. “Don’t be afraid to experiment with different combinations.”

Asian-Inspired Peanut Noodle Salad

This salad features a creamy peanut sauce that’s simply irresistible.

Ingredients:

• 1 pound soba noodles or rice noodles
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts, for garnish
• Peanut Sauce:
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1/4 cup water, or more to thin

Instructions:

1. Cook noodles according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine cooked noodles, red cabbage, carrots, green onion, and cilantro.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add water, 1 tablespoon at a time, until desired consistency is reached.
4. Pour peanut sauce over the noodle salad and toss to combine.
5. Garnish with chopped peanuts before serving.

Tips for the Best Vegan Pasta Salad:

• Cook pasta al dente: This will prevent it from becoming mushy in the salad.
• Use fresh ingredients: Fresh vegetables and herbs will make a big difference in flavor.
• Don’t overdress: Start with a small amount of dressing and add more if needed.
• Let it chill: Refrigerating the salad for at least 30 minutes allows the flavors to blend together.

A Bowl of Vegan Pasta Salad with Peanut Sauce

FAQs:

Can I make vegan pasta salad ahead of time?

Yes! Pasta salad is a great make-ahead dish. It actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days.

What kind of protein can I add to vegan pasta salad?

You can add chickpeas, black beans, lentils, edamame, or crumbled tofu for a protein boost.

Can I use a different dressing?

Absolutely! Get creative with your dressings. You can use a vinaigrette, a creamy cashew-based dressing, or even a simple lemon-tahini dressing.

What are some other vegetables I can add?

Cherry tomatoes, cucumbers, corn, peas, asparagus, and artichoke hearts are all delicious additions.

These are just a few ideas to get you started. With endless variations, vegan pasta salad is a delicious and satisfying dish that’s sure to become a new favorite.