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April 26, 2024

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This simple vegan pasta salad is easy to throw together in just 15 minutes. It’s loaded with fresh veggies and tossed with a flavorful vinaigrette.

vegan pasta salad with tricolor rotini pasta

This veggie-filled pasta salad is always a crowd-pleaser. Broccoli, carrots, yellow squash, briny olives and sun-dried tomatoes make this a colorful dish that’s loaded with flavor.

This is a great choice for a vegan potluck recipe or any of those weather occasions. Perfect for a summer cookout! This is one of my go-to recipes anytime I need to feed a large group of people.

This vegan pasta salad is:

Ready in just 15 minutes!
Loaded with fresh, healthy veggies
Kid-friendly
Great for serving a crowd

So let’s get cooking!

Tips, Tricks, & Variations

Vinaigrette Dressing

To keep this recipe quick and easy, we used a packaged Italian Vinaigrette. I love this one from Garlic Expressions, but you can use any brand that you prefer.

You can also make your own homemade vegan salad dressing. Or try a new flavor like a cilantro-lime dressing for a fun twist.

Mix up the Veggies

This pasta salad will work with just about any fresh veggies, so feel free to use whatever is in season near you! Cauliflower and zucchini are great choices, or toss in some canned artichoke hearts before serving.

More Recipes

If you love this vegan pasta salad be sure to check out these other vegan pasta salad recipes and these other delicious vegan pasta recipes.

Photos by Evan Atlas.

Recipe

Vegan Pasta Salad

This simple vegan pasta salad is easy to throw together in just 15 minutes. It’s loaded with fresh veggies and tossed with a flavorful vinaigrette.

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5 from 1 vote

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Course: Side Dish

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Keyword: easy pasta salad, vegan pasta salad

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 480kcal

Author: Veg Kitchen

Ingredients

10 to 12 ounces tricolor or whole-grain rotini or other twisty pasta
2 broccoli crowns large, cut into bite-size pieces and florets
3 carrots medium, peeled and sliced on the diagonal
1 cup yellow summer squash diced
½ cup black or green olives sliced
1 red bell pepper medium, cut into narrow strips
15 ounce kidney beans canned, drained and rinsed
¼ cup sun-dried tomatoes
2 scallions thinly sliced
¼ cup fresh parsley chopped
2 tablespoons fresh dill minced
½ cup vinaigrette dressing homemade or prepared, plus extra as needed
Juice of ½ lemon
Salt and freshly ground black pepper to taste

US Customary – Metric

Instructions

Cook the pasta in plenty of rapidly simmering water until al dente. Once it’s just about done, plunge the broccoli, carrots, and squash into the water and cook for another minute or so.
Drain and rinse the pasta and vegetables under cool running water in the colander, then drain well again.
Combine the pasta and vegetable mixture and all the remaining ingredients in a large serving bowl, and toss well. Let stand for a few minutes, then taste to see if you need more vinaigrette, lemon juice, and/or salt and pepper.
Serve at once or cover and refrigerate until needed.