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vegan pasta salad dressed in a bowl

Vegan Pasta Salad


  • Author: Verna
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan

Description

Easy vegan pasta salad made with summer veggies, fresh herbs, rotini noodles dressed with a sweet tangy vinaigrette. Delicious everyday pasta salad perfect for a family picnic. Serve cold


Ingredients

Scale

For salad:

  • 3 cups (about 1/2 lb/8 oz) dry uncooked rotini noodles, use gluten free pasta if needed 
  • 1/3 cup diced red onion
  • 1/2 cup chopped bell pepper, any colour
  • 1 cup cherry tomatoes, halved or quartered (or chopped tomato with juices)
  • 3/4 cup canned corn, I like peaches and cream
  • 1/2 cup sliced black olives
  • 1/4 cup chopped cilantro 

For dressing:

  • 3 tablespoons oil, I use grapeseed oil 
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon dijon mustard 
  • 2-3 teaspoons maple syrup or sugar
  • 1 small garlic clove, finely chopped
  • 1 teaspoon dried dill or tablespoon fresh chopped dill
  • pinch of salt and freshly cracked black pepper

Instructions

  1. Cook pasta according to recipe instructions, drain add back to pot with cold water to chill. Drain well in colander. Toss with a drizzle of oil. 
  2. While pasta is cooking prep vegetables and herbs add to large bowl. Add cooked cooled pasta
  3. To make the dressing: add ingredients to a jar seal and shake to combine or whisk together in a small bowl. Pour over salad. Toss everything together. Serve and enjoy! For tips, FAQ, step by step photos see above post.

Notes

  • Make ahead: can make up to a day ahead just keep pasta, veggies and dressing separate until ready to serve
  • To store: will keep covered on the fridge for a couple of days. Best served freshly made!
  • Category: Salads
  • Method: stovetop / salad bowl
  • Cuisine: American, Canadian

Keywords: vegan pasta salad, summer pasta salad, pasta salad recipe vegetable pasta salad