Vegan Pasta Salad Recipe

Introduction

This vibrant vegan pasta salad is a refreshing and colorful dish perfect for warm days or as a hearty side. Packed with fresh vegetables and a tangy dressing, it’s easy to make and loved by all.

Ingredients

• 16 ounces uncooked rotini or other pasta
• 1 cup halved cherry tomatoes
• 1 small red onion, sliced (2/3 cup)
• 1 cup diced cucumber
• 1/2 large red bell pepper, seeded and sliced
• 1/4 cup sliced pepperoncini
• 1 cup sliced black olives
• 1/3 cup chopped fresh parsley
• 1 block vegan cheddar cheese, cut into cubes (optional)
• 1/2 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 3 tablespoons juice from pepperoncini jar

Instructions

1. Step 1: Cook the pasta according to package instructions, then drain and rinse in cold water. Transfer cooked pasta to a large bowl and toss with a few teaspoons of olive oil to prevent sticking.
2. Step 2: While the pasta cooks, chop and slice all the vegetables and the vegan cheddar cheese if using. Set them aside.
3. Step 3: In a medium bowl, whisk together the red wine vinegar, olive oil, sugar, salt, black pepper, dried oregano, and pepperoncini juice until the dressing is well combined. Alternatively, place all dressing ingredients in a jar with a lid and shake vigorously.
4. Step 4: Add the chopped vegetables, olives, parsley, and vegan cheese to the bowl with the pasta. Pour the dressing over everything and stir gently to combine.
5. Step 5: Cover the bowl and chill the salad for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with Vegan Parmesan if desired. Enjoy your fresh and flavorful pasta salad!

Tips & Variations

• For extra protein, add cooked chickpeas or white beans to the salad.
• If you prefer a creamier dressing, mix in some vegan mayonnaise or tahini.
• Feel free to swap rotini with penne or bowtie pasta for a different texture.
• Omit the vegan cheese to keep the salad completely plant-based and lighter.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving, and if it seems dry, add a splash of olive oil or a bit more vinegar to refresh the flavors. It can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad actually benefits from chilling for at least 30 minutes to blend the flavors. It can be prepared a day ahead and stored in the fridge.

What can I use instead of pepperoncini?

If you don’t have pepperoncini, mild banana peppers or sliced mild pickled peppers make a great substitute and provide a similar tangy flavor.

Vegan Pasta Salad Recipe

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★★★★★

4.6 from 63 reviews

A vibrant and refreshing Vegan Pasta Salad perfect for summer lunches or potlucks. This dish combines tender rotini pasta with fresh vegetables, tangy pepperoncini, olives, and an optional vegan cheddar cheese, all tossed in a zesty red wine vinaigrette. Chilling the salad enhances the flavors, making it a delicious, easy-to-make plant-based meal that can be prepared in under an hour.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes plus chilling time
• Yield: 6–8 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces uncooked rotini or other pasta

Vegetables and Cheese

• 1 cup halved cherry tomatoes
• 1 small red onion, sliced (2/3 cup)
• 1 cup diced cucumber
• 1/2 large red bell pepper, seeded and sliced
• 1/4 cup sliced pepperoncini
• 1 cup sliced black olives
• 1/3 cup chopped fresh parsley
• 1 block vegan cheddar cheese, cut into cubes (optional)

Dressing

• 1/2 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 3 tablespoons juice from pepperoncini jar

Instructions

1. Cook the pasta: Boil the rotini pasta according to the package instructions until al dente. Then drain the pasta and rinse it with cold water to cool it down and stop the cooking process. Transfer the pasta to a large bowl and toss with a few teaspoons of olive oil to prevent sticking.
2. Prepare the vegetables and cheese: While the pasta cooks, chop and slice the cherry tomatoes, red onion, cucumber, red bell pepper, pepperoncini, black olives, and fresh parsley. If using vegan cheddar cheese, cut it into cubes. Set all aside.
3. Make the dressing: In a medium bowl, whisk together red wine vinegar, extra virgin olive oil, granulated sugar, salt, black pepper, dried oregano, and the pepperoncini juice until the dressing is well combined. Alternatively, place all dressing ingredients in a jar with a lid and shake vigorously.
4. Combine salad components: Add the prepared vegetables, optional vegan cheese, and dressing to the bowl with the pasta. Stir everything gently but thoroughly to evenly coat all ingredients with the dressing.
5. Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld. The salad can be kept fresh for up to 5 days in the refrigerator. Before serving, optionally sprinkle with vegan Parmesan for extra flavor. Enjoy your refreshing vegan pasta salad!

Notes

• For best flavor, allow the salad to chill for at least 30 minutes before serving.
• This pasta salad keeps well in the refrigerator for up to 5 days, making it great for meal prep.
• Feel free to substitute rotini with other short pasta shapes like penne or fusilli.
• The vegan cheddar cheese is optional; omit for a fully dairy-free dish.
• Add fresh herbs like basil or mint for extra freshness if desired.
• Use the pepperoncini juice in the dressing to add tang and a mild heat.

Keywords: vegan pasta salad, summer salad, rotini pasta salad, plant-based salad, vegan lunch, easy pasta salad, Mediterranean-inspired salad