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15 Minute Vegan Pasta Salad

March 18, 2017 by thefitchen 30 Comments

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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
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.

Vegan Pasta Salad Pouring Sauce into bowl

Vegan Pasta Salad in Bowl
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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Vegan Italian Pasta Salad

15 Minute Vegan Pasta Salad


★★★★★

4.7 from 3 reviews

  • Author: Jordan Cord
  • Total Time: 15 minutes
  • Yield: 8 1x
Print Recipe
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Description

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!


Ingredients

Scale
  • 2 cups farfelle pasta + water for boiling
  • 2 cloves garlic, minced*
  • 1 Tablespoon olive oil
  • 12 ounces asparagus, chopped into 1" pieces
  • ½ cup red onion, sliced thin
  • 1 cup grape tomatoes, halved
  • ¼ cup kalamata olives (pitted!)

Dressing

  • 3 Tablespoons olive oil
  • 2 Tablespoons maple syrup or honey
  • 2 cloves garlic, minced*
  • 1 Tablespoon balsamic vinegar
  • ½ Tablespoon dijon mustard
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ¼ 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 – olive oil, maple syrup/honey, sautéed garlic, balsamic vinegar, dijon mustard, sea salt, pepper, red pepper flakes – 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. ;)

  • Prep Time: 15 mins
  • Category: Side Dish

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Vegan Pasta Salad Close up

Vegan Pasta Close up

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Reader Interactions

Comments

  1. Grace

    August 03, 2019 at 3:53 pm

    What do you do with the garlic? It is just set aside

    Reply
    • thefitchen

      August 06, 2019 at 11:27 am

      I just updated the recipe to make that step more clear! The sautéed garlic is added into the dressing. :)

      Reply
  2. Samantha Messier

    January 04, 2019 at 8:47 am

    Honey isn’t vegan, fyi.

    Reply
    • thefitchen

      January 06, 2019 at 10:26 am

      Nope, honey is not vegan! Which is why the recipe calls for maple syrup first, and honey as an alternative for those who are not strictly vegan.

      Reply
  3. Jessica

    September 30, 2018 at 8:42 pm

    This recipe was a big hit. I would highly recommend it and will definitely be making it again.

    ★★★★★

    Reply
    • thefitchen

      March 08, 2019 at 11:23 am

      Awesome! I'm so glad to hear that – thanks for the feedback!

      Reply
  4. faith

    September 30, 2018 at 6:37 pm

    can i omit the white wine vinegar for white vinegar or apple cider vinegar?

    Reply
    • thefitchen

      October 02, 2018 at 9:40 am

      Sure! That should be fine!

      Reply
  5. Cynr

    June 02, 2018 at 3:37 pm

    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!

    ★★★★

    Reply
    • thefitchen

      June 06, 2018 at 7:35 am

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

      Reply
  6. Mrsnurse

    May 22, 2018 at 4:39 pm

    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!

    Reply
  7. Jen

    April 06, 2018 at 1:28 pm

    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!

    ★★★★★

    Reply
    • thefitchen

      June 06, 2018 at 7:56 am

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

      Reply
  8. Teresa Delucchi

    March 29, 2018 at 7:52 am

    Will Banza chickpea pasta work?

    Reply
    • thefitchen

      March 31, 2018 at 9:43 am

      You can definitely use banza!

      Reply
  9. Liz

    September 17, 2017 at 2:07 pm

    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.

    Reply
    • thefitchen

      September 24, 2017 at 11:11 am

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

      Reply
  10. Jessi

    June 06, 2017 at 11:22 am

    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..

    Reply
    • thefitchen

      June 07, 2017 at 10:31 am

      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.

      Reply

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