A light, colorful, and flavor-packed salad that comes together in under 30 minutes—perfect for picnics, potlucks, or busy weeknights!
A No-Fuss Vegan Pasta Salad Everyone Will Love
Looking for a simple, satisfying dish that works for lunch, dinner, or your next gathering? This Easy Quick Vegan Pasta Salad is the answer. It’s fresh, full of texture, and absolutely bursting with flavor—plus, it’s made from ingredients you probably already have in your pantry and fridge.
I first made this for a last-minute picnic when I needed something quick, hearty, and vegan-friendly. The result? A colorful bowl of pasta tossed with crisp veggies, a tangy vinaigrette, and just the right amount of herbs to make everything sing. It was gone in minutes—always a good sign.
What makes this recipe shine is how adaptable it is. Use whatever veggies you have on hand, change up the pasta, add in chickpeas or olives for protein and saltiness, or toss in fresh herbs to brighten it all up. It’s kid-friendly, picnic-perfect, and even better the next day.
What You’ll Need
For the Pasta Salad:
- 8 oz rotini or fusilli pasta (gluten-free if desired)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper (any color), diced
- ½ cup red onion, thinly sliced
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup fresh parsley or basil, chopped
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Optional Add-Ins:
- Sliced black olives
- Capers
- Sun-dried tomatoes
- Vegan feta or mozzarella
- Toasted pine nuts or seeds
Pro Tips
- Salt the pasta water – This adds flavor to the pasta itself, not just the dressing.
- Cool the pasta fully – Rinse under cold water to stop cooking and prevent soggy salad.
- Toss with a bit of dressing early – Coating the pasta while still slightly warm helps the flavors absorb better.
- Chop evenly – Uniform veggie sizes make for easier eating and prettier presentation.
- Make it ahead – This salad tastes even better after a few hours in the fridge!
Tools You’ll Need
- Large pot for boiling pasta
- Strainer or colander
- Mixing bowl
- Sharp knife and cutting board
- Whisk or jar for mixing dressing
- Wooden spoon or salad tongs
Substitutions and Variations
- No rotini? Use penne, bowtie, or any short pasta shape.
- Want more protein? Add more chickpeas or toss in grilled tofu or tempeh.
- No red wine vinegar? Use lemon juice, apple cider vinegar, or balsamic.
- Gluten-free? Use a gluten-free pasta made from brown rice, quinoa, or chickpeas.
- Fresh herbs not available? Sub with 1 tsp dried herbs or Italian seasoning.
Make-Ahead Tips
This salad is a meal prep superstar. You can make it up to 2 days in advance, and it only gets better as the flavors meld. Store the salad and dressing separately if you want extra crunch, or toss everything together if you’re short on time.
Store in an airtight container in the fridge for up to 4 days. Give it a quick toss and maybe a splash of extra olive oil before serving to freshen it up.
How to Make Easy Quick Vegan Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
2. Prep the Veggies
While the pasta cooks, dice the cucumber, bell pepper, and onion. Halve the cherry tomatoes and chop the herbs.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until emulsified.
4. Assemble the Salad
In a large bowl, combine the cooled pasta, chopped veggies, chickpeas, and fresh herbs. Pour in the dressing and toss to combine.
5. Chill and Serve
Let the salad sit for at least 15–30 minutes in the fridge before serving to allow the flavors to meld. Top with your favorite extras and enjoy!
Leftovers and Storage
This salad stores beautifully. Keep it in an airtight container in the fridge for up to 4 days. It may soak up the dressing over time—just add a splash of olive oil or lemon juice before serving.
It’s ideal for work lunches, easy dinners, and impromptu gatherings. You can even serve it warm by reheating slightly and topping with a dollop of hummus.
Fresh, Fast, and Full of Flavor
This Easy Quick Vegan Pasta Salad proves that simple ingredients can make a seriously delicious dish. It’s customizable, kid-friendly, and perfect for everything from weeknight dinners to sunny picnics.
If you make it, leave a comment and let me know what veggies or mix-ins you used! Did you go classic or get creative? I can’t wait to hear how you made this colorful salad your own!
