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Vegan Italian Pasta Salad

15 Minute Vegan Pasta Salad

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


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!


  • 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!)


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


  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!


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


  • 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