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15 Minute Vegan Pasta Salad

15

This vegan pasta salad recipe couldn’t be easier! Prep the veggies and dressing while the pasta boils and mix it altogether. It’s great served cold or hot!

15 Minute Vegan Pasta Salad – CRAZY easy and SO good. I make this for parties, cookouts, and just to have in the fridge for quick lunches. Delicious cold or hot.
Spring has sprung! I mean, not really… but let’s pretend for a minute. We’re close enough, right?

Close enough to overflowing shelves of fresh asparagus. Close enough to eating on the patio. Close enough to packing away heavy coats and sweaters. Close enough to breaking out the white wine. Close enough to light, refreshing meals like this one.

This pasta salad is like spring in a bowl – crunchy arugula, bright and tangy olives, sweet red onion and cherry tomatoes – and adorable pasta bowties. Yep, I said it. Pasta can be cute. 💁 The light, balsamic dressing is what brings it all together in perfect harmony. I can’t resist a good homemade balsamic.

15 Minute Vegan Pasta Salad – CRAZY easy and SO good. I make this for parties, cookouts, and just to have in the fridge for quick lunches. Delicious cold or hot.

15 Minute Vegan Pasta Salad – CRAZY easy and SO good. I make this for parties, cookouts, and just to have in the fridge for quick lunches. Delicious cold or hot.
I love to keep this kind of food stocked in the fridge for any and all hunger situations. Lunch? Done. Snack? Sure. Heated up for dinner? Yes, please. Easy enough for every day and pretty enough to serve at parties and cookouts. (Psst… if it’s almost spring then that also means it’s almost grilling season! 😍)  Am I rushing things?

Also worth noting, this pasta salad is perfect for meal prepping. I store it in my favorite Pyrex containers to keep it fresh all week. You can eat it cold or reheat it – it’s delicious either way!

The best thing about this recipe (aside from the fact that it is pasta), is that you can have it done in the time it takes to make pasta. So, if you prep your vegetables and dressing while it boils, the whole dish is done in under 15 minutes. BOOM.

Make this vegan pasta salad recipe ASAP and tag us on Instagram! I love sharing your creations on our stories!

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15 Minute Vegan Pasta Salad

Vegan Italian Pasta Salad

This vegan pasta salad recipe couldn’t be easier! Prep the veggies and dressing while the pasta boils and mix it altogether. It’s great served cold or hot!

  • Author: Jordan Cord
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8
  • Category: Side Dish

Ingredients

  • 2 cups farfelle pasta + water for boiling
  • 2 cloves garlic, minced*
  • 1 Tablespoon olive oil
  • 12 ounces asparagus, chopped into 1″ pieces
  • 1/2 cup red onion, sliced thin
  • 1 cup grape tomatoes, halved
  • 1/4 cup kalamata olives (pitted!)

Dressing

  • 3 Tablespoons olive oil
  • 2 Tablespoons maple syrup or honey
  • 1 Tablespoon balsamic vinegar
  • 1/2 Tablespoon dijon mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Boil pasta until al dente. While pasta is boiling, add olive oil to a small skillet and heat to medium. Sauté garlic until fragrant, about 3 minutes. Remove from heat and set aside. Drain the pasta and allow it to cool.
  2. Add dressing ingredients to a mason jar and shake vigorously to combine. (I like to make the dressing in a mason jar for easy cleanup!)
  3. In a large bowl, add cooled pasta, asparagus, red onion, tomatoes, and olives. Pour the dressing over top and stir to combine.
  4. Serve cold, or heat it up on the stovetop for dinner!

Notes

This serves about 8 people as a side.
*The sautéed garlic is optional. I happen to L-O-V-E garlic, but if you want to omit it? The salad is still delicious. ;)

Nutrition

  • Calories: 197
  • Sugar: 5.3 g
  • Sodium: 279.3 mg
  • Fat: 7.7 g
  • Saturated Fat: 1.1 g
  • Unsaturated Fat: 6.6 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 28.2 g
  • Fiber: 2.3 g
  • Protein: 4.8 g
  • Cholesterol: 0 g

15 Minute Vegan Pasta Salad – CRAZY easy and SO good. I make this for parties, cookouts, and just to have in the fridge for quick lunches. Delicious cold or hot.

15 Minute Vegan Pasta Salad – CRAZY easy and SO good. I make this for parties, cookouts, and just to have in the fridge for quick lunches. Delicious cold or hot.

What do you think?

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15 Comments
  • Cynr
    June 2, 2018

    Wanted a different salad to bring to an event so that there wouldn’t be doubles. Which was the case and I got a lot of compliments. People really enjoyed it. I will be making this salad for summertime potlucks!

    • thefitchen
      June 6, 2018

      Yay! I’m glad you liked the salad – sounds like it was a hit!

  • Mrsnurse
    May 22, 2018

    Delicious and perfect summertime salad! I swapped 3 tablespoon of white balsamic vinegar for the oil as I don’t use oil and put the minced fresh garlic in the salad without doing the sauté. No cooking!! I will make this often!! Yum!

  • Jen
    April 6, 2018

    This is terrific, and so easy to prepare. I also sauteed the asparagus with the garlic. I also added half of a yellow bell pepper I had handy. I am passing the l ink for it on to friends. Thank you!

    • thefitchen
      June 6, 2018

      Love your modifications! I need to try roasting my asparagus the next time I make this. <3

  • Teresa Delucchi
    March 29, 2018

    Will Banza chickpea pasta work?

    • thefitchen
      March 31, 2018

      You can definitely use banza!

  • Liz
    September 17, 2017

    When I sautee the garlic I add the asparagus for just a few minutes to wilt it slightly. I make this every sunday and take to work each day.

    • thefitchen
      September 24, 2017

      That sounds awesome, Liz! Glad you enjoy this recipe. :)

  • Jessi
    June 6, 2017

    This looks delish and I’m planning to make it for my son’s 2nd birthday BBQ this weekend!! Is the asparagus raw? I don’t think I’ve ever had raw asparagus..

    • thefitchen
      June 7, 2017

      Hi Jessi –

      This pasta salad will be a hit, for sure! I left the asparagus raw in this dish, it’s delicious and crunchy. If you prefer, though, you could oven-roast the asparagus and then add it in.