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+ servings
A veggie-filled pasta salad in a white bowl.
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5 from 13 votes

Vegan Pasta Salad

This flavorful pasta salad is made with fresh vegetables, herbs, and is tossed in a homemade vinaigrette.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8
Calories: 201kcal
Author: Kelsey Riley
Cost: $15

Ingredients

Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon water
  • 1 tablespoon dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon agave nectar vegan substitute for honey
  • 1 tablespoon tahini optional

Pasta Salad

  • ½ pound pasta
  • ½ cup cucumbers diced
  • ½ cup cherry tomatoes halved
  • ½ cup sun dried tomatoes chopped
  • ½ cup red onion diced
  • ½ cup olives
  • ¼ cup fresh basil chopped
  • ½ cup dressing

Instructions

  • Cook the pasta according to package instructions. Once it is fully cooked carefully drain, rinse with cool water to cool, and set it aside.
  • While the pasta cooks combine all ingredients for the homemade vinaigrette, mix well and set aside.
  • Wash then prep all remaining ingredients according to the ingredient list.
  • Combine all ingredients in a large serving bowl, drizzle the dressing on top, then gently toss until well combined and coated in the dressing.

Notes

This pasta salad is best when made in advance so the flavors have time to meld. This will make your pasta salad SO much more flavorful. Make it at least 2-3 hours in advance, or ideally the night before serving. 
Store in an airtight or covered container in the fridge for up to four days. 
If you're making this in advance I recommend doubling the dressing so you can add a little extra if the pasta salad dries out while stored in the fridge.

Nutrition

Calories: 201kcal | Carbohydrates: 27.4g | Protein: 4g | Fat: 9g | Sodium: 123mg | Potassium: 223mg | Fiber: 1.6g | Sugar: 8.3g | Calcium: 22mg | Iron: 2mg