How to Make Vegan Pasta Salad (Tasty)

Made with pasta, a mix of vegetables, herbs, and seasoning, this vegan pasta salad is creamy, Italian-style, and perfect for BBQs. You'll get all of this in just a few simple steps!

Ingredients

For the Salad:

• 2 cups uncooked pasta (e.g., fusilli or penne)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 bell pepper (red, yellow, or green), diced

• 1/4 cup red onion, thinly sliced

• 1/2 cup black or green olives, sliced

• 1/4 cup fresh parsley or basil, chopped

For the Dressing:

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar or apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• Salt and pepper to taste

Before We Start

• Choose the Right Pasta: Opt for short pasta shapes like fusilli, penne, or farfalle for better mixing and texture.

• Use Fresh Ingredients: Incorporate fresh vegetables and herbs to enhance flavor and color.

• Prep Ahead: You can prepare the salad a day in advance to let the flavors meld, but add delicate greens or herbs just before serving.

• Dressing Matters: Use a tangy and flavorful vegan dressing to tie the ingredients together.

Instructions

Cook the Pasta
Step 1: Take a deep pot, fill it with water, add a little oil (any oil), and add pasta. Boil according to package instructions. Drain and rinse with cold water once boiled. Turn off the flame.

Prepare the Vegetables
Step 2: While the pasta is boiling, cut the vegetables. Halve 1 cup of cherry tomatoes, dice 1 cucumber, dice 1 bell pepper (any color), thinly slice 1/4 cup red onion, slice 1/2 cup black or green olives, and chop 1/4 cup fresh parsley or basil.

Make the Dressing
Step 3: Take a small bowl and combine all ingredients. Add 1/4 cup olive oil first, then 2 tbsp vinegar, 1 tsp mustard, 1 tsp garlic powder, 1 tsp dried oregano, salt, and pepper (to taste). Mix until well combined.

Combine Ingredients
Step 4: Take a large bowl and combine the dressing, pasta, diced and chopped vegetables, and olives. Toss everything to evenly coat the whole bowl.

Let It Rest
Step 5: Cover it with plastic wrap, a plate, or any lid, and let it rest in the refrigerator for 30 minutes to meld the flavors.

Serve
Step 6: Before serving, stir again and sprinkle with parsley or basil. Taste and adjust seasoning if needed. Serve at room temperature, or refrigerate if preferred.

Enjoy your healthy, happy meal!

What Goes with Vegan Pasta

Grilled tofu or tempeh, vegan sausages, chickpea patties, or falafel—what wouldn't pair well with this dish? Try it with soups, bread, veggie sides, dips, spreads, or light additions like beverages!

Pair it with vegan pita bread:
Take your preferred bread slices, coat with butter, and toast over a tawa or in the oven until crispy and brown. Enjoy with your vegan pasta salad.

Hope you like it! Below, you'll find more recipes related to this salad!

Recipes Related to Vegan Pasta Salad

Vegan Pasta Salad

Ingredients:

• Pasta (whole grain or gluten-free for a healthier option)

• Cherry tomatoes, cucumbers, bell peppers (chopped)

• Red onion (finely sliced)

• Olives or capers (optional)

• Fresh herbs: parsley or basil

Dressing:

• Olive oil (3 tbsp)

• Lemon juice (2 tbsp)

• Garlic powder (1 tsp)

• Salt and pepper

Steps:

1. Cook pasta according to package instructions. Rinse and drain with cold water.

2. In a bowl, add chopped vegetables (cherry tomatoes, cucumbers, bell pepper), red onion (finely sliced), and olives or capers (optional).

3. In another bowl, prepare the dressing: mix olive oil, lemon juice, garlic powder, salt, and pepper. Whisk well.

4. Combine vegetables and dressing, mixing with a spoon to coat evenly.

5. If possible, refrigerate for 30 minutes before serving, or serve warm, garnished with basil or parsley.

Creamy Pasta Salad

Ingredients:

• Pasta (any shape, 2 cups cooked)

• Avocado (1, mashed)

• Vegan mayonnaise (3 tbsp)

• Dijon mustard (1 tsp)

• Garlic (minced, 1 clove)

• Salt, pepper, and herbs

Steps:

1. In a bowl, mix avocado, vegan mayo, mustard, and garlic to make the creamy dressing.

2. Add cooked pasta and your favorite veggies (peas, carrots, corn).

3. Coat ingredients together with the dressing.

4. Chill for half an hour before serving, if possible, with a sprinkle of parsley and a splash of lemon.

Vegan Pasta Italian Style

Ingredients:

• Rotini or fusilli pasta (2 cups cooked)

• Sun-dried tomatoes, black olives, artichokes (chopped)

• Fresh spinach leaves or arugula

• Italian dressing (vegan, see below)

Steps:

1. Cook pasta according to package instructions, rinse, and drain with cold water.

2. Add chopped vegetables (tomatoes, black olives, artichokes) and fresh spinach leaves or arugula.

3. Make Italian dressing with olive oil, vinegar, salt, and rosemary. Whisk well.

4. Combine all ingredients, coating well.

5. Serve warm or refrigerate for at least 30 minutes before serving.

Vegan Salad for BBQ

Ingredients:

• Pasta (cooked and cooled)

• Grilled zucchini, bell peppers, and eggplant

• Cherry tomatoes (halved)

• Vegan feta or nutritional yeast for garnish

Dressing:

• Olive oil, balsamic vinegar, garlic powder, and smoked paprika

Steps:

1. Cook pasta, rinse, and drain.

2. Grill vegetables (zucchini, bell peppers, eggplant) over tawa and let them cool.

3. Combine pasta and tomatoes with the grilled vegetables.

4. Prepare dressing: mix olive oil, balsamic vinegar, garlic powder, and smoked paprika. Whisk well.

5. Add dressing over pasta, tomatoes, and grilled veggies, and coat well.

6. Serve chilled or warm, garnished with vegan feta or nutritional yeast.

   
   

Conclusion

1. Take a pot, boil pasta according to package instructions, drain, and rinse it with cold water.

2. While the pasta boils, prepare the vegetables: chop and dice cherry tomatoes, cucumber, bell pepper, red onion, black or green olives, and fresh parsley. Set aside.

3. Prepare the dressing: In a bowl, add olive oil, vinegar, mustard, garlic powder, dried oregano, and salt and pepper to taste. Mix well.

4. In a large bowl, combine the dressing with the chopped vegetables and pasta. Gently coat them with a spatula.

5. Refrigerate for at least 30 minutes (or serve warm if preferred).

6. Before serving, sprinkle with parsley and basil. Serve with crusty brown bread, and enjoy!

For More Recipes, Check Out:

• How to Make Potato Salad as You Desire

• How to Make Chicken Salad (Delicious)

• How to Make Macaroni Salad Quickly

• How to Make Chickpea Salad (Tasty)

• How to Make Dense Bean Salad Easy Step-by-Step

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