Skip to Content

Easy & Quick Vegan Pasta Salad

This quick & easy Vegan Pasta Salad is really simple to make and loaded with fresh, healthy ingredients. Made with chickpeas and veggies, it’s hearty enough to be a main dish or used as a simple side dish.

bright yellow bowl with vegan pasta salad with wooden spoon

Cold pasta salad is a welcomed addition to any summer picnic or lunch, and my family actually enjoys it all year round. It’s easy to make in only about 20 minutes, and we all love it. Macaroni Salad is another great option.

For those needing a dish to take to a potluck, luncheon, or picnic, this is the ideal recipe to make ahead of time because its flavors are enhanced by refrigerating for hours or even a day or two in advance. My Healthy Coleslaw and Country Potato Salad are also fabulous for social functions.

two wooden bowls filled with pasta salad on white farm board background

Ingredients

  • Pasta- Any type of pasta will work. I like to use spiral pasta or even elbow or bow tie pasta. Gluten-free pasta works great too.
  • Beans- Chickpeas are what I love, and other great options are black beans, red kidney beans, and blackeye peas. Use can beans or make your own.
  • Olives- These are optional, and I like black olives. Green olives can also be used.
  • Veggies- My preferences are green (or red) onion, red or green bell peppers, cherry tomatoes, cucumbers, and fresh parsley.
  • Dressing- The sauce is made from vegan mayo (Homemade Vegan Mayo), vinegar, Dijon mustard, maple syrup, and a few spices.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make vegan pasta salad

Begin by cooking the pasta according to the package directions, except undercook them by about 2-3 minutes so they will be al dente. This will help the salad not to be mushy.

I add a dash of salt to the water, but that is completely optional.

stainless pot with cooked spiral pasta in water with red spoon

Once the pasta is finished cooking, drain it by pouring it into a colander and running cold water over the top to stop the cooking process and remove the starchy film.

While the pasta is cooking is the perfect time to make the dressing and chop the veggies.

To make the dressing, place all of the dressing ingredients into a small mixing bowl and whisk together well then set to the side. One of the ingredients is vegan mayonnaise, and my Homemade Mayo is perfect and only takes about 5-minutes to make.

vegan pasta salad dressing in glass bowl with whisk

Wash and dice up the veggies to be used. I really like green (or red) onion, bell peppers, cherry tomatoes, cucumbers, and fresh parsley. Sliced black olives also make a terrific addition, but they are optional.

green onion, cherry tomatoes, red bell pepper, celery, and parsley chopped on cutting board with knife

I use canned chickpeas for this recipe, but freshly cooked beans work great too. Drain and rinse canned beans before using them.

In a large bowl, combine the cooked pasta, veggies, beans, and dressing sauce. Combine well, making sure the dressing is covering all of it. Taste and add additional salt, pepper, or seasonings to suit your taste preferences.

large yellow bowl with pasta salad ingredients, black olives, chickpeas, spiral pasta, and veggies

It can be served immediately at room temperature, but we really like it after it has chilled in the refrigerator for at least a few hours or even overnight.

Storing leftovers

To me, the leftovers are even better than fresh because refrigerating them helps the flavors have time to marry up. In an airtight container, leftovers should keep for up to 5-6 days which means this is also a great meal prep recipe to eat on throughout the week.

If you are planning to keep it for a few days, reserve some of the dressing to add just before serving to give it a pop of fresh flavor.

What other vegetables can be used?

This is where pasta salad can be so versatile. You really can use whatever veggies you have on hand. Some other great options are listed below.

  • Broccoli florets
  • Raw yellow squash
  • Raw zucchini
  • Shredded carrots
  • Cucumber
  • Green peas

Substitutions and suggestions

  • Gluten free pasta- I actually use brown rice spiral pasta to make this even though my family isn’t gluten-free. There are plenty of other GF pasta options available as well.
  • Spiral veggie noodles- Use spiral zucchini or squash noodles to replace the pasta if desired.
  • Vinegar- I use apple cider vinegar, but other options include white, balsamic, and red wine vinegar.
  • Meal prep recipe- If you are planning to keep this pasta salad for a few days and eat on it throughout the week, reserve some of the dressing to add just before serving to give it a pop of fresh flavor.
  • Toppings- Try my Vegan Parmesan sprinkled over the top and serve with lemon or lime wedges to squeeze over the top. Toss in a few sunflower seeds while you’re at it to add a little crunchy texture.
overhead shot of 2 bowls of pasta salad with utensils

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

More vegan pasta recipes

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

bright yellow bowl with vegan pasta salad with wooden spoon

Quick & Easy Vegan Pasta Salad

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This quick & easy Vegan Pasta Salad is really simple to make and loaded with fresh healthy ingredients. Made with chickpeas and veggies, it's hearty enough to be a main dish or used as a simple side dish.

Ingredients

  • 1.5 cups pasta (spiral, elbow, bow ties, etc)
  • 1.5 cups cooked chickpeas (this is 15 oz can, drained)
  • 3/4 cup black olives, drained and sliced
  • 1 medium bell pepper (red, green, yellow), diced
  • 3-4 green onions, sliced
  • 1 cup cherry tomatoes, sliced
  • 1/2 cup fresh parsley, chopped

Dressing

Instructions

  1. Begin by cooking the pasta according to the package directions, except undercook them by about 2-3 minutes so they will be al dente. This will help the salad not to be mushy.
  2. I add a dash of salt to the water, but that is completely optional.
  3. Once the pasta is finished, drain it by pouring it into a colander and running cold water over the top to stop the cooking process and remove the starchy film.
  4. While the pasta is cooking is the perfect time to make the dressing. Simply whisk all of the dressing ingredients together in a bowl and set to the side. One of the ingredients is vegan mayonnaise, and my Homemade Mayo is perfect and only takes about 5-minutes to make.
  5. I use canned chickpeas for this recipe, but freshly cooked beans work great too. Drain and rinse canned beans before using them.
  6. In a large bowl, combine the cooked pasta, veggies, beans, and dressing sauce. Combine well, making sure the dressing is covering all of it. Taste and add additional salt, pepper, or seasonings to suit your taste preferences.
  7. It can be served immediately at room temperature, but we really like it after it has chilled in the refrigerator for at least a few hours or even overnight.

Notes

Substitutions and suggestions

    1. Gluten free pasta- I actually use brown rice spiral pasta to make this even though my family isn't gluten-free. There are plenty of other GF pasta options available as well.
    2. Spiral veggie noodles- Use spiral zucchini or squash noodles to replace the pasta if desired.
    3. Vinegar- I use apple cider vinegar, but other options include white, balsamic, and red wine vinegar.
    4. Meal prep recipe- If you are planning to keep this pasta salad for a few days and eat on it throughout the week, reserve some of the dressing to add just before serving to give it a pop of fresh flavor.
    5. Toppings- Try my Vegan Parmesan sprinkled over the top and serve with lemon or lime wedges to squeeze over the top. Toss in a few sunflower seeds while you're at it to add a little crunchy texture.
    Nutrition Information:
    Yield: 5 Serving Size: 1 cup
    Amount Per Serving: Calories: 240Total Fat: 5.5gTrans Fat: 0gCholesterol: 0mgSodium: 270mgCarbohydrates: 40.1gFiber: 4.5gSugar: 3gProtein: 8.5g

    To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

    Did you make this recipe?

    Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

    plant based meal delivery service collage for mamasezz and eatplantbased terri
    Vegan Plant Based Starter Kit
    Plant-Based Starter Kits $27
    photo collage for vegan pasta salad for pinterest
    Skip to Recipe