Vegan Classic Pasta Salad is one of my favorite picnic/pot luck foods to eat in the summer.
I’m from the midwest and I love how loose midwesterners are about salads. You know, potato salad, pistachio fluff salad (a.k.a. watergate salad), and all kinds of tasty, sometimes strange salads that don’t use greens or veggies as a main ingredient.
This pasta salad is no exception; It eats like a meal, you can even add some vegan Italian sausage, faux chicken, or chickpeas for additional protein.
Chose-your-own-adventure Vegan Classic Pasta Salad
- if you want to make it gluten-free use gluten-free pasta
- use spiral, bowtie, or whichever pasta shapes and colors you enjoy
- you can cut the veggies into big or small pieces and use more, less or only some of the veggies
- if you want to top it with something vegan, garlicky & parm-like use this
- want to use a vegan store-bought dressing? You do you. Use 1/3 – 1/2 cup.
- do you like sliced olives? add some!
- kidney or chickpeas in it? Make it happen.
- do you like a lot of dressing? Make & add more.
Pasta
I like spirals (rotini or fusilli) in multi-color, all green or regular. Use gluten-free spirals like Banza chickpea pasta, if needed for gluten-free. There are tons of lentil, beet and veggie-based pastas if you are looking to level-up you nutrition game.
Salt is Important
Be sure to taste and add more salt. Unless you heavily salted your pasta while cooking it, you will probably need more salt. If you are using 5-Minute Garlic Hemp Seed Parm a.k.a. Garlic Shake on this, you don’t need to go all out with the salt.
More vinegar brings a nice punch
To make it more zesty add a few splashes of additional apple cider vinegar.
Let’s Make Vegan Classic Pasta Salad
Cook pasta according to directions, if you are at a high-altitude, it may take a little longer. Drain and let cool. Run the cooked pasta under cold water to cool it off while draining. Alternatively, cook the pasta ahead of time, drain, and store it in the fridge.
Chop up your veggies and make your dressing. Make the dressing by combining all Dressing ingredients in a jar. Whisk or shake in a jar until fully combined and set aside.
In a large bowl, combine the pasta, chopped veggies, most of the basil and dressing.
Toss until the pasta and veggies are fully coated in the dressing.
Salt and pepper to taste. Sprinkle with remaining basil to make it look pretty. Chilling the pasta salad until cold before serving is recommended, but not required.
Vegan Classic Pasta Salad
Ingredients
- 12 oz container of pasta prepare according to package instructions, *See notes regarding pasta types*
- 2/3 cup red onion thinly sliced or diced
- 3/4 cup grape or cherry tomatoes halved or quartered
- 1 cup cucumber quartered lengthwise, then sliced
- 1/4 cup chopped fresh basil
- sea salt to taste; it will need salt see notes below
- fresh ground black pepper to taste
Dressing
- 1/3 cup olive oil extra virgin
- 2 TBSPs apple cider vinegar more to make it extra zesty
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon maple syrup or sugar; more to taste, store brands like Wishbone tend to be sweeter
Instructions
- Cook pasta according to directions, if you are at a high-altitude, it may take a little longer. Drain and let cool. Run the cooked pasta under cold water to cool it off while draining. Alternatively, cook the pasta ahead of time, drain, and store it in the fridge.
- Chop up your veggies and make your dressing. Make the dressing by combining all Dressing ingredients in a jar. Whisk or shake in a jar until fully combined and set aside.
- In a large bowl, combine the pasta, chopped veggies, most of the basil and dressing. Toss until the pasta and veggies are fully coated in the dressing. Salt and pepper to taste. Sprinkle with remaining basil to make it look pretty.
- Chilling the pasta salad until cold before serving is recommended, but not required.
Notes
Chose-your-own-adventure Vegan Classic Pasta Salad
- if you want to make it gluten-free use gluten-free pasta
- use spiral, bowtie, or whichever pasta shapes and colors you enjoy
- you can cut the veggies into big or small pieces and use more, less or only some of the veggies
- if you want to top it with something vegan, garlicky & parm-like use this
- want to use a vegan store-bought dressing? You do you. Use 1/3 – 1/2 cup.
- do you like sliced olives? add some!
- kidney or chickpeas in it? Make it happen.
- do you like a lot of dressing? Make & add more.
Pasta
I like spirals (rotini & fusilli) in tricolor, all green or regular. Use gluten-free spirals like Banza chickpea pasta, if needed for gluten-free. There are tons of lentil, beet and veggie-based pastas if you are looking to level-up you nutrition game.Salt is Important
Be sure to taste and add more salt. Unless you heavily salted your pasta while cooking it, you will probably need more salt. If you are using 5-Minute Garlic Hemp Seed Parm a.k.a. Garlic Shake on this, you don’t need to go all out with the saltMore vinegar brings a nice punch
To make it more zesty add a few splashes of additional apple cider vinegar. www.planttestkitchen.comNutrition
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If you enjoyed this recipe, you might also enjoy
- Massaged Kale Ribbon Vegan Caesar Salad
- Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
- Grilled Avocado & Vegan Crab-less Salad Wrap
- Rich Creamy Vegan Ranch Dressing
- No-Boil Vegan Ricotta Stuffed Pasta Shells In Red Sauce
- Lux Vegan Yogurt Twice-Baked Potatoes
- Vegan Marinated Meal-Prep Kebobs (oven or grill)
Did You Make Vegan Classic Pasta Salad?
Any fun variations? Would you make this again? Any gluten-free or extra nutritious pasta recommendations? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.
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