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Pasta salad with vegetables in a white bowl
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Easy Vegan Pasta Salad

Easy vegan pasta salad is a tasty, light and refreshing pasta salad recipe. The subtle refreshing flavors of this cold pasta recipe make it a perfect summer recipe.
Course Salad
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 431kcal
Author Vandana Chauhan

Equipment

  • 1 Large salad bowl
  • Salad mixing spoons
  • Knife and chopping board

Ingredients

  • 300 grams uncooked pasta use any small or medium variety of your choice
  • ½ cup chopped bell pepper
  • 1 cup cherry tomatoes cut into halves
  • ½ cup cooked sweet corn kernels
  • ½ cup cooked green peas
  • 1.5 tablespoons chopped jalapeno
  • ¼ cup pitted black olives
  • ½ cup chopped parsley
  • ¼ cup chopped almonds you can also use walnut or any other nut of your choice
  • Juice of 1 lemon
  • 1 tablespoon maple syrup adjust to taste
  • 1 teaspoon dijon mustard
  • ½ cup olive oil
  • 1.5 tablespoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon chili flakes adjust to taste
  • ½ teaspoon ground black pepper adjust to taste
  • Salt to taste

Instructions

  • Cook pasta al dente, following the instructions given on its packet.
  • Drain and rinse with cold water to stop cooking. Toss with around 2 tablespoons of olive oil and let it cool.
  • In a bowl, mix the remaining olive oil, maple syrup, dijon mustard, lemon juice, dried herbs, chili flakes, salt, and pepper. Mix well and keep aside.
  • Once the pasta reaches room temperature, add all the chopped vegetables, olives, chopped toasted almonds and dressing to it. Toss well.
  • Allow the salad to soak in all the flavors (20-30 minutes), before serving. You can also keep it in the fridge and serve dhilled.

Notes

  1. Don’t overcook pasta, it will spoil your salad.
  2. Before adding the vegetables, ensure that the pasta has reached room temperature otherwise the vegetables will get cooked. Add some olive oil to the pasta while it’s resting.
  3. Make equal-sized pieces of vegetables.
  4. Add chopped nuts to give the salad a crunch. The roasted nuts also make it healthier and yummier.
  5. Add dressing in stages for better flavor.
  6. You can add other delicious ingredients like red onion, artichoke hearts, white beans, etc. 
  7. Don’t use a lot of pasta compared to veggies, balance is key.
  8. Let it rest before serving, it tastes even better the next day.
  9. More recipe tips and tricks are shared in the post above.

Nutrition

Calories: 431kcal | Carbohydrates: 48g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Sodium: 139mg | Potassium: 357mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 2mg