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!
Tips for Success
- Rinse the pasta in cold water. This stops the cooking and keeps the salad from turning gummy.
- Blanch the asparagus. 2 minutes in the pasta water, then into cold water, keeps it bright and crisp.
- Dress it while it’s slightly warm. The pasta soaks up more flavor.
Substitutions and Variations
- Pasta: Rotini, penne or a gluten-free pasta.
- Asparagus: Green beans, broccoli or snap peas.
- Protein: Chickpeas or white beans.
- Dressing: Add lemon zest or a spoonful of Dijon.
Frequently Asked Questions
How long does vegan pasta salad keep?
Up to 4 days in the fridge.
Can you make it the day before?
Yes. Add a splash of olive oil and a squeeze of lemon before serving to freshen it up.
Get the Recipe
15 Minute Vegan Pasta Salad
Ingredients
Method
- 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.
- 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!)
- In a large bowl, add cooled pasta, asparagus, red onion, tomatoes, and olives. Pour the dressing over top and stir to combine.
- Serve cold, or heat it up on the stovetop for dinner!
Notes
*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. ;)
What do you do with the garlic? It is just set aside
I just updated the recipe to make that step more clear! The sautéed garlic is added into the dressing. :)
Honey isn’t vegan, fyi.
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.
This recipe was a big hit. I would highly recommend it and will definitely be making it again.
Awesome! I’m so glad to hear that – thanks for the feedback!
can i omit the white wine vinegar for white vinegar or apple cider vinegar?
Sure! That should be fine!
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!
Yay! I’m glad you liked the salad – sounds like it was a hit!
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!
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!
Love your modifications! I need to try roasting my asparagus the next time I make this. <3
Will Banza chickpea pasta work?
You can definitely use banza!
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.
That sounds awesome, Liz! Glad you enjoy this recipe. :)
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..
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.