Vegan Pasta Salad – Simple Vegan Blog

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Vegan pasta salad, so good, tasty, and nutritious. It’s ready in 15 minutes and it’s made with natural, affordable, and easy-to-find ingredients.

Photo of a plate of vegan pasta salad

This vegan pasta salad is amazing for the summertime. It’s refreshing, so convenient to eat on the go and great to bring on a picnic. This recipe is so simple and it mostly requires fresh ingredients, so it’s perfect for the whole family to enjoy.

I decided to use penne (short pasta works best for this dish), although you could make it with any other kind of pasta or even rice. However, you can customize it with any ingredient you’d like!

Besides, to make this salad, I used a pretty simple vinaigrette, but any other salad dressing will do. I’d recommend you try it with homemade tahini dressing, which is wonderful and oil-free as well!

Vegan pasta salad, super refreshing, tasty, and so easy to make. It’s prepared with natural and inexpensive ingredients, and to make it you only need 15 minutes!

How to make vegan pasta salad – Step by step

Step-by-step photos of how to make vegan pasta salad
  • Cook the pasta according to package directions. Drain and cool it down with some cold water. Set aside (photo 1).
  • To make the salad dressing just mix all the ingredients in a small bowl until well combined (photo 2), and set aside.
  • Add all the ingredients to a large bowl (photo 3) and stir (photo 4).
  • Serve immediately.

Pro tips

  • Feel free to use your favorite salad dressing for this recipe.
  • Lemon juice can be replaced by lime juice or even vinegar.
  • You can customize your vegan pasta salad with any veggies, fresh or dried herbs, spices, or any other ingredient you want.
Side shot of a plate of vegan pasta salad

How long will this vegan pasta salad keep?

As it’s made with mostly fresh ingredients, it’s important to keep the leftovers in a sealed container in the fridge for 4-5 days.

Can I freeze this vegan pasta salad?

I wouldn’t recommend you freeze it, as the pasta and the veggies will get a different texture and will probably get mushy. It will keep quite well in the fridge though, and it’s actually best when eaten right away.

How to serve vegan pasta salad

Although this recipe already comes with a dressing, there’s plenty of different ones you can add to this vegan pasta salad. I’d recommend you try it with tahini dressing, vinaigrette, vegan mayo, and even some vegan pesto for a delicious touch.

However, if you’d like to add some vegan protein to your meal, feel free to incorporate some chopped tempeh, seitan, or vegan bacon. And don’t forget to add some vegan Parmesan cheese on top!

Looking for more vegan pasta recipes?

Close-up shot of a plate of vegan pasta salad

Did you make this vegan pasta salad recipe?

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Square photo of a plate of vegan pasta salad

Vegan Pasta Salad

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • 24 1x
  • Main Dish
  • American
  • Vegan

Servings 24 1x

Scale Tap or hover over number to scale servings

Vegan pasta salad, so good, tasty, and nutritious. It’s ready in 15 minutes and it’s made with natural, affordable, and easy-to-find ingredients.

Ingredients

For the salad:

  • 8 ounces pasta (225 g), use gluten-free if needed
  • 1 cup cherry tomatoes (200 g), chopped
  • 1/2 cup black olives, (70 g), pitted and chopped
  • ½ cup English cucumbers (60 g), sliced into thin half-moons
  • ½ cup corn kernels (85 g) 
  • 1/2 red onion, chopped
  • 2 tbsp fresh basil, finely chopped

For the salad dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

 

Instructions

  1. Cook the pasta according to package directions. Drain and cool it down with some cold water. Set aside.
  2. To make the salad dressing just mix all the ingredients in a small bowl until well combined and set aside.
  3. Add all the ingredients to a large bowl (pasta, tomatoes, olives, cucumber, corn kernels, onion, basil, and salad dressing).
  4. Serve immediately. If you want to try a different kind of dressing, I’d recommend you make tahini dressing, vinaigrette, vegan mayo, vegan pesto, or even add vegan Parmesan cheese on top. If you’d like to complete your meal with some vegan protein, feel free to incorporate some chopped tempeh, seitan, or vegan bacon. 
  5. Keep the leftovers in a sealed container in the fridge for 4 to 5 days.

Notes

  • Feel free to use your favorite salad dressing for this recipe.
  • Lemon juice can be replaced by lime juice or even vinegar.
  • You can customize your vegan pasta salad with any veggies, fresh or dried herbs, spices, or any other ingredient you want.

Nutrition

  • Serving Size: 4 servings
  • Calories: 334
  • Sugar: 2.9 g
  • Sodium: 455 mg
  • Fat: 13.7 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 48.5 g
  • Fiber: 8.1 g
  • Protein: 10.5 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in June of 2018, but was republished with new photos, step by step instructions, and tips in September of 2020.



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