Go Back
–+ servings
Vegan Pasta Salad

Vegan Pasta Salad: Colorful, Crunchy, and Crowd-Pleasing!

Try this Vegan Pasta Salad, a colorful and crunchy dish that is perfect for potlucks and caters to various dietary needs!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Pasta
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Rotini Whole Wheat Pasta Can use gluten-free pasta for a gluten-free option.
  • 2 cups Rotini Tri-Color Pasta Feel free to use any preferred pasta type.
For the Veggies
  • 1 cup Roasted Red Peppers Jarred peppers are convenient, but fresh enhances the taste.
  • 1 cup Green Bell Peppers Consider substituting with yellow or red bell peppers for sweetness.
  • 1 medium Red Onions Soak in cold water for a milder bite.
  • 1 cup Grape, Sprinkles, or Cherry Tomatoes Halving larger tomatoes creates a lovely consistency.
  • 1 cup Canned Black Olives Can substitute with green olives.
For the Dressing
  • 1/4 cup Olive Oil Essential for vibrant flavor.
  • 2 tablespoons Vinegar Use your preferred type.
  • 2 tablespoons Water
  • Dried Herbs Choose from basil, oregano, and parsley.
  • Salt To taste.
  • Pepper To taste.
  • Red Pepper Flakes To taste.

Equipment

  • large pot
  • colander
  • mason jar or bowl
  • Large mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cool water.
  2. Prepare dressing by mixing olive oil, vinegar, water, dried herbs, salt, pepper, and red pepper flakes until emulsified.
  3. Combine cooled pasta with red onions, black olives, roasted red peppers, green bell peppers, and cherry tomatoes in a large mixing bowl.
  4. Pour dressing over the mixture and toss gently to coat evenly.
  5. Chill the salad in the fridge for at least 2 hours or overnight before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 350mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 35mgCalcium: 4mgIron: 8mg

Notes

Experiment with additional vegetables or adjust ingredients based on availability. Store leftovers in an airtight container for up to 2-3 days.

Tried this recipe?

Let us know how it was!