Hey there
This vegan pasta salad is one of those easy, feel-good recipes you’ll keep coming back to.
It’s fresh, colorful, and super satisfying—perfect for warm days, potlucks, meal prep, or when you just want something simple and delicious.
I love how quick it comes together, and it’s loaded with crunchy veggies, tender pasta, and a zesty dressing that ties it all together.
Whether you’re vegan or not, this one’s a total crowd-pleaser.
🍝 Why I Love This Recipe
This pasta salad has become a go-to in my kitchen because:
- It’s super customizable—use whatever veggies you’ve got!
- Great for meal prep—it actually tastes better the next day.
- It’s filling but light—no heavy mayo here.
- Travels well for picnics, lunches, or BBQs.
- You can eat it cold or room temp, which is just… convenient.
I made this once for a potluck, and people were literally scraping the bowl clean. One person asked for the recipe before they even finished their serving.
🛒 What You’ll Need
- 12 oz tricolor rotini pasta (or any pasta you like)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cucumber, sliced and quartered
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Salt your pasta water like the sea—it makes a huge flavor difference.
- Let the pasta cool a bit before mixing so the veggies stay crisp.
- Want extra zing? Add a splash more lemon juice before serving.
- If you have time, let it chill in the fridge for 30 minutes—it tastes even better!
- Use a sharp knife for the onions to avoid “crying” too much.
🔧 Tools You’ll Need
- Large pot
- Strainer/colander
- Large mixing bowl
- Sharp knife + cutting board
- Measuring cups and spoons
- Whisk or fork (for dressing)
- Wooden spoon or salad tongs
🔁 Substitutions & Variations
- No parsley? Try fresh basil or dill.
- Gluten-free? Use gluten-free pasta.
- Want it creamier? Add a spoon of vegan mayo or tahini to the dressing.
- Add-ins: Roasted chickpeas, olives, or vegan feta are all great.
🕒 Make Ahead Tips
- This salad is even better after a few hours in the fridge.
- Make the dressing up to 3 days ahead and store in a jar in the fridge.
- Cook and cool the pasta the night before to save time.
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add 12 oz of tricolor rotini and cook until al dente, about 8–9 minutes. Drain and rinse under cold water.
Step 2: Prep the veggies
While the pasta cooks, dice 1 red bell pepper, halve 1 cup cherry tomatoes, thinly slice ½ small red onion, slice and quarter 1 cucumber, and chop ¼ cup fresh parsley.
Step 3: Make the dressing
In a small bowl, whisk together ⅓ cup olive oil, 3 tbsp red wine vinegar, juice of 1 lemon, 1 tbsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, and a pinch of salt and pepper.
Step 4: Mix it all together
Add the cooked, cooled pasta to a large mixing bowl. Add in all the chopped veggies. Pour over the dressing and toss until well combined.Prompt: Ultra close-up of cooked rotini pasta in a large white mixing bowl with diced red pepper, halved cherry tomatoes, cucumber, red onion, parsley, and vinaigrette being tossed with a wooden spoon. White marble counters with hints of gold, all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 5: Chill and serve
Let the salad sit for at least 15 minutes or chill for up to 24 hours before serving. Give it a quick toss before plating.
🍽️ Makes: 6 servings
⏱️ Total Time: 25 minutes
(prep: 10 min / cook: 10 min / toss + rest: 5 min)
⚖️ Macros per Serving (approximate)
🧪 Why This Recipe Works (Quick Science)
- Acid + fat = flavor explosion. The lemon juice and vinegar brighten everything up, while olive oil smooths it out.
- Starch holds the dressing. Pasta’s surface grabs onto the vinaigrette, especially when it’s not overcooked.
- Salted water = seasoned pasta. This makes a huge difference in taste, especially in cold pasta dishes.
🍴 Meal Plan Ideas
- Lunchbox star: Pack it with fruit and a protein bar.
- Side dish: Serve alongside grilled veggies or plant-based sausages.
- Light dinner: Add chickpeas or tofu cubes on top.
😬 Common Mistakes
- Forgetting to salt the water = bland pasta.
- Overcooking the pasta makes it mushy.
- Not letting it rest means the flavors won’t fully blend.
- Dressing while pasta is hot can make veggies soggy.
🍷 What to Serve With
- Grilled corn on the cob
- Baguette with vegan garlic butter
- A chilled glass of sparkling lemonade or white wine
- Hummus and pita chips
❓ FAQ
Can I make this ahead?
Yes! It actually tastes better after a few hours in the fridge.
What’s the best pasta to use?
Rotini or fusilli—they grab the dressing better.
How long does it last?
Up to 4 days in the fridge in a sealed container.
Is this freezer-friendly?
Not really—pasta and fresh veggies don’t hold up well when frozen and thawed.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Stir before eating, as the dressing may settle.
- Add a squeeze of lemon or a splash of vinegar if it seems dry after a day or two.
💬 Wrap-Up
This vegan pasta salad is colorful, tasty, and full of feel-good ingredients. It’s one of those recipes you’ll find yourself making again and again—especially when you need something fast, fresh, and fuss-free.
Give it a try and let me know how it turned out! I’d love to hear your twists, questions, or what you served it with—drop a comment below!