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close up on a vegan pasta salad
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5 from 2 votes

Vegan Pasta Salad

This Vegan Pasta Salad is perfect for summer potlucks. Pasta, fresh vegetables and vegan cheese cubes are tossed in a briny vinaigrette to create an incredible side dish you will make again and again!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Salad, Side Dish
Cuisine: American, Italian
Servings: 10 servings
Calories: 302kcal
Author: Nora Taylor

Ingredients

  • 16 ounces uncooked farfalle or rotini pasta
  • 1 cup halved cherry tomatoes
  • 1 small red onion, sliced (2/3 cup)
  • 1 cup diced cucumber
  • 1/2 large red bell pepper, seeded and sliced
  • 1/4 cup sliced pepperoncini
  • 1 cup sliced black olives
  • 1/3 cup chopped fresh parsley
  • 1 block vegan cheddar cheese, cut into cubes I used Violife brand
  • Vegan Parmesan optional

Dressing

  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 3 tablespoons juice from pepperoncini jar

Instructions

  • Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn't stick together.
  • While the pasta cooks, chop and slice all the vegetables and cheese. Set aside.
  • Whisk all dressing ingredients in a medium bowl until well combined. You can also simply add all the dressing ingredients to a jar with a lid, and shake until combined.
  • To the bowl with the pasta, add the vegetables, cheese and dressing. Stir to combine.
  • Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!

Notes

  1. Feel free to leave out any vegetables you don't like, and add what you do like such as broccoli florets, carrots, diced zucchini, green onions, chickpeas, etc.
  2. For oil free, simply leave out the olive oil and omit the vegan cheese. 
  3. Gluten free? Swap gluten free pasta for regular.

Nutrition

Serving: 1of 10 servings | Calories: 302kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 335mg | Potassium: 218mg | Fiber: 3g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg