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+ servings
Vegan pasta salad in a white bowl

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 Italian
Prep Time 15 minutes
Making time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 423kcal


  • 300 grams uncooked pasta use any small 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
  • ½ cup olive oil
  • 1.5 tbsp dry oregano
  • 1 teaspoon dry basil
  • ½ teaspoon chili flakes
  • ½ teaspoon black pepper powder
  • Salt as per taste


  • Following the instructions given on the packet, cook pasta al dente. Strain, add around 2 tablespoons of olive oil and keep aside. Let it reach room temperature.
  • In a bowl, mix the remaining olive oil, lemon juice, dry herbs, salt, and pepper. Mix well and keep aside.
  • Once the pasta reaches room temperature, add all the chopped vegetables, olives, 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 cold.


Calories: 423kcal | Carbohydrates: 46g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 335mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 2mg