Best Vegan Pasta Salad
This vegan pasta salad is packed with a medley of flavors, textures, and colors. Serve it chilled as a side dish or a light lunch, and watch it disappear in no time!
Equipment
- Large stockpot
- Whisk
- Colander
- Large mixing bowl
- Chef's knife
- Cutting board
Ingredients
Salad
- 14 oz fusilli (or other short pasta)
- ½ small red onion (finely diced)
- 2 cups cherry tomatoes (halved)
- ¾ cup Kalamata or black olives (halved)
- ½ cup pepperoncini (roughly chopped)
- ⅓ cup fresh parsley (roughly chopped)
- 6 ounces vegan feta cheese (crumbled or cubed)
- 1 pound vegan salami or pepperoni (thinly sliced optional)
Dressing
- ¼ cup white wine vinegar
- ⅓ cup extra virgin olive oil
- 1 garlic clove (minced)
- 1-2 teaspoons cane sugar to taste
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning (or ½ tsp each of dried basil, parsley, oregano, and thyme)
- ½ teaspoon red pepper flakes
Instructions
Salad
- Bring a large pot of water to a boil. Salt it generously, then cook the fusilli according to the package directions until al dente.
- Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
- While the pasta is cooking, chop the vegetables and parsley, and crumble or cube the vegan feta cheese. If you’re adding vegan pepperoni, slice or cube it.
Dressing
- In a small bowl mason jar, whisk or shake together the vinegar, olive oil, minced garlic, cane sugar, sea salt, black pepper, Italian seasoning, and red pepper flakes. Adjust the red pepper flakes and cane sugar to taste.
Assembly
- In a large mixing bowl, combine the cooked and cooled pasta with the mix-ins. Pour the dressing over the salad and toss everything together until combined.
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Before serving, toss the salad once more and adjust any seasonings. Garnish with extra herbs or feta. Happy eating!
Notes
- Al dente pasta: Remember to start checking the pasta a few minutes before it’s done to prevent overcooking it. It will continue to soften as it's mixed with the dressing.
- Cool the pasta: Rinse the pasta in cold water and allow it to cool before assembling the salad to prevent wilting the veggies or melting the vegan cheese.
- Adjust the dressing: Taste and adjust the sauce to your preference, adding more salt, sugar, or red pepper flakes as you see fit.
- Chill before serving: Leave enough time to chill the salad for at least 30 minutes, as this allows the flavors to develop and meld together.
- Stir before serving: Give the salad a good stir before serving it to redistribute the dressing and mix-ins.
- Make some extra dressing: If you’re planning on keeping the salad for a few days, make extra dressing to refresh it when you’re ready to serve.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 489.9kcal | Carbohydrates: 61.7g | Protein: 10.8g | Fat: 21.9g | Saturated Fat: 4.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 957.4mg | Potassium: 361mg | Fiber: 5g | Sugar: 3.2g | Vitamin A: 444.1IU | Vitamin C: 18.3mg | Calcium: 70.3mg | Iron: 2.2mg
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