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!
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 vegan 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.
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!Print