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Easy pasta salad vegan recipe with wholesome veggies as a side-dish, dinner, or light meal prep for work or school.

20 Minute Vegan Pasta Salad Recipe (Quick & Easy Side Dish)

Marinela Malcheva
The best vegan recipe for pasta salad with wholesome veggies is an easy and healthy side dish or a tasty light make-ahead meal prep for work or school.
5 from 10 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, Main Course, Salad, Side Dish, Starter
Cuisine dairy-free, Plant-based, Vegan, Vegetarian
Servings 6 servings
Calories 515 kcal

Equipment

  • 1 Cooking pot
  • 1 Knife
  • 1 Wooden cutting board
  • 1 Spoon

Ingredients
  

  • 14 oz (400 gr) pasta choose you favorite: rotini, farfalle, penne, macaroni, elbows, shells, or gluten-free pasta as needed
  • 2 avocados
  • 1 ½ cup cherry tomatoes halved
  • ½ cup olives sliced
  • 1 cup green peas
  • 1 cup corn
  • 1 red onion small, chopped
  • 1 tablespoon capers rinsed, drained, chopped

Pasta Salad Dressing

  • 4 tablespoon olive oil extra virgin
  • 2 tablespoon mustard
  • 3 tablespoon lemon juice freshly squeezed
  • salt and freshly ground black pepper to taste

Instructions
 

  • First, cook pasta according to package instructions. Drain and rinse pasta under cool running water. Don't overcook the pasta. While the pasta is cooking, finely chop your veggies. After that, make the dressing.
    Wholesome and budget-friendly colorful veggies and pasta in a pot for cooking yummy weight-loss friendly pasta salad.
  • Next, in a big bowl (or the pot where the pasta was cooked) assemble pasta with chopped vegetables. Pour the dressing and gently toss everything to combine.
    Colorful pasta salad with healthy vegetables in a pot with wooden spoon.
  • Serve your homemade pasta salad immediately, at room temperature, or chilled. For added flavor sprinkle with some red pepper flakes and black (Nigella) seeds before serving. Enjoy!
    Healthy and colorful salad in a dish

Notes

  • Cooking time for every pasta is different, so make sure you cook yours according to the package instructions. Do not overcook. Otherwise, your salad will be mushy and pasta will be without shape.
  • This pasta salad is so versatile. You can use finely diced tomatoes instead of cherry tomatoes, yellow onion or scallions instead of red onion, or substitute peas with cucumber or broccoli.
  • If you don't have capers you can add more black or green olives or finely chopped pickles.
  • Add more seasonings if you desire.
  • It's best to chop all vegetables as finely as possible so you'll get a little bit of everything when eating it.

Nutrition

Calories: 515kcalCarbohydrates: 68gProtein: 13gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 284mgPotassium: 715mgFiber: 10gSugar: 7gVitamin A: 583IUVitamin C: 31mgCalcium: 47mgIron: 2mg
Keyword cold pasta salad, easy vegetarian pasta salad, no mayo, pasta salad vegan recipe, plant-based salad recipe, vegan pasta salad with avocado, weight-loss pasta salad
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