Need a great side for a cookout or looking for a tasty lunch idea? Try our Vegan Pasta Salad. It packs a punch with its zesty Greek flavors and hearty bite!
Much like hot pasta dishes, cold pasta salads offer endless possibilities. Whatever dietary restrictions or preferences you may have, there’s always a way to make a pasta salad that suits your needs. Walk into your local supermarket, and you’ll find all kinds of pastas readily available. From gluten-free pastas to pastas made from whole grains such as spelt and buckwheat. You’ll even find protein-rich pastas made from legumes such as lentils and chickpeas. With an adequate base for your salad, the rest is totally up to you—and your culinary creativity!
This vegan pasta salad is packed with Greek flavors but skips the feta usually found in traditional Greek salads. That said, there are excellent vegan fetas available these days, and you could definitely add some for a little extra tang, but frankly, we don’t miss it because of the robust flavors of the dressing made with peppery olive oil, zesty white balsamic vinegar, earthy oregano, dried onion and garlic powder, and a dash of red pepper flakes for a touch of heat. The sugar helps balance the flavors of the dressing, but you could also omit it or opt for maple syrup instead. With their juicy, savory goodness, black olives form the perfect contrast to the fresh veggies.
In the late spring and summer, this is the perfect side dish for a barbecue, but it also makes an excellent main all on its own. Our advice? Make a double batch. You’ll want some for lunch tomorrow! On a final note, make sure that the pasta you use does not contain eggs.
A more substantial salad
As mentioned, you can always add vegan feta to this salad, but the possibilities don’t end there. For extra fiber and protein, toss in a can of drained chickpeas or cannellini beans. Every now and then, I like to add sautéed mock “chicken” pieces to my salad, but you can also add in some shredded and sautéed oyster mushrooms or jackfruit if it’s a “meaty” bite you’re after. I love serving pasta salads on a bed of fresh greens such as arugula, baby spinach, and watercress. Not only does it make for a prettier presentation, but it also boosts the nutritional content. And speaking of vegetables, feel free to bulk up the salad with diced cucumbers or blanched broccoli florets.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. We recommend taking the pasta salad out of the fridge 30 minutes before serving, as the cold tends to dull the flavors a bit. Pasta salad does not freeze well.
Serving suggestions
Planning a barbecue? Try our easy Veggie Burger Recipe or our hearty Black Bean Burgers. This Grilled Romaine Salad is also a favorite at cookouts. Just make sure to use a vegan Parmesan! Keep dessert light by serving a bowl of vegan vanilla ice cream with a drizzle of our irresistibly fresh and fruity Strawberry Sauce.
Vegan Pasta Salad
Ingredients
- 1 pound spiral pasta (fusilli or rotini)
- 1 red onion
- 1/2 cup grape tomatoes
- 1 small green bell pepper
- 1/3 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Pinch of sugar
- 1 can sliced black olives (6 ounces) drained
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water.
- Prepare the vegetables by slicing the red onion, halving the tomatoes, and chopping the green bell pepper.
- For the dressing, whisk together the olive oil, white balsamic vinegar, oregano, garlic powder, onion powder, crushed red pepper, and sugar in a small bowl.
- In a large bowl, combine the cooled pasta, prepared vegetables, black olives, and parsley. Pour the dressing over the salad and toss to coat evenly.
- Season the salad with salt and pepper to taste. Serve immediately or chill in the refrigerator before serving.
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