Too hot to turn on the oven for long? This refreshing vegan pasta salad is exactly what your summer needs.
It is bright, zesty, and wonderfully fresh. You can whip it up for a quick lunch. It also shines at any backyard BBQ or potluck. Everyone will love these vibrant Mediterranean flavors.
Why You’ll Love This Vegan Pasta Salad
This recipe is a total winner for busy families. It is ready in 25 minutes from start to finish. You get plenty of crunch from the fresh vegetables. The zesty dressing ties everything together perfectly.
It is naturally budget-friendly and uses simple pantry staples. This makes it perfect for a healthy reset. You can easily feed a hungry crowd without any stress. It is a dish that keeps everyone coming back for more.
Simple Cooking Steps
Making this salad is incredibly easy and fun. You just boil the pasta and chop your veggies. The whisking takes only a minute of your time. Even a beginner cook can master this recipe today.
The secret is letting the flavors meld together. A short rest in the fridge makes a big difference. You will love how simple and doable this feels. It is the perfect low-effort, high-reward meal.
Ingredients You’ll Need
Most of these items are likely in your kitchen already. Fresh produce makes the flavors really pop.
- 16 oz dried rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup kalamata olives, sliced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Step-by-Step Directions
- Boil a large pot of salted water and cook rotini according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper to create the dressing.
- Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, olives, red onion, and parsley to the bowl.
- Toss all ingredients thoroughly until evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Best Ways to Enjoy It
Serve this chilled on a sunny patio. It pairs beautifully with grilled corn or veggie burgers. You can also pack it for easy weekday lunches. Set the table and enjoy a relaxed summer meal. It is truly sunshine in a bowl.
Keep It Fresh
Store your leftovers in an airtight container. It stays delicious in the fridge for four days. The pasta absorbs the dressing as it sits. If it looks dry, add a splash of vinegar. This is an excellent make-ahead option for busy weeks.
Recipe Tips for Best Results
- Don’t skip rinsing the pasta in cold water.
- Salt your pasta water generously for better flavor.
- Mince the red onion very finely for subtle heat.
- Use high-quality olive oil for the best dressing.
- Double the batch for a large summer potluck.
- Add a handful of fresh summer berries on the side.
- Avoid overcooking the pasta to keep a nice bite.
Ways to Switch It Up
- Swap rotini for gluten-free noodles if needed.
- Add chickpeas for an extra boost of protein.
- Use lemon juice instead of vinegar for extra brightness.
- In fall, swap cucumbers for roasted butternut squash.
Common Questions
Can I make this a day ahead?
Yes, you definitely can make this ahead. The flavors actually improve after a few hours. Just give it a quick toss before serving.
Will my kids eat this?
Most kids love the fun rotini shape. You can leave out the olives if they are picky. It is a very kid-approved side dish.
What if I don’t have red wine vinegar?
Apple cider vinegar works as a great substitute. It will be slightly sweeter but still delicious. Lemon juice is another fresh option.
I hope this fresh pasta salad brings joy to your summer table. It is so simple and satisfying to share with family. Happy cooking!
— Lidia
Vegan Pasta Salad
Ingredients
- 16 oz dried rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber , diced
- 1/2 cup red bell pepper, diced
- 1/2 cup kalamata olives, sliced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp sal t
- 1/4 tsp black pepper
Instructions
- Boil a large pot of salted water and cook rotini according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper to create the dressing.
- Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, olives, red onion, and parsley to the bowl.
- Toss all ingredients thoroughly until evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
