Vegan pasta salad is a great addition to any meal whether that’s served up at your summer BBQ, out on a picnic, or even at a summer party. These vegan pasta salad recipes are fun, refreshing, delicious, and most importantly, completely plant-based.
We’ve shaken up the ingredients with each recipe meaning there’s a salad on here for everyone to try and we promise they’re bursting with color, flavor, and health-boosting benefits. So, keep reading to find out how you can make one for yourself!
Lemon broccoli pasta salad is a popular dish for summer and is made with fusilli pasta, broccoli, lemon juice, garlic, and melted vegan butter.
It’s simple to make but will be a hit at any picnic and if you top it with extra nutritional yeast you can get your cheesy kick, whilst still keeping the dish vegan.
Don’t forget to season it generously and if you really want to enhance the flavor serve with lemon wedges on top and an extra drizzle of olive oil.
Tabbuloeh pasta salad is made with chopped parsley, onions, mint, bulgar, tomatoes, fusilli pasta and dressed in lots of good-quality olive oil with salt, pepper, and lemon.
It is great served up with any summer dish and available in most middle eastern restaurants as a side of part of the mezze. It’s hearty, delicious, and super simple to make if you are in a rush.
This vegan Israeli Couscous salad is a healthy side dish, perfect to be served up in the summer, at picnics, or at BBQs, and whether you serve it warm and cold, promises to be delicious.
It is made with plenty of cherry tomatoes, basil, cucumber, black olives, and of course, Israeli couscous. Using light, Italian flavors such as basil, olives, and tomatoes complement the couscous well and we recommend using fresh basil for the best flavors.
This recipe from ‘Vegan Heaven’, is a traditional Southwestern pasta salad made with avocado, black beans, farfalle, cilantro, garlic, paprika, and plenty of lime dressing. It’s zingy, flavorsome, and goes great with any BBQ.
What’s more, is that it is super simple to make and you can make it ahead of time. In fact, it tastes even better when you have left it in the fridge for a couple of hours for the flavors to form.
This vegan Italian pasta salad is delicious, quick to make, and cheap, and though it is vegan, extra ‘cheesy’ too. This ‘cheesiness’ is made of vegan ‘parmesan’, which is also known as nutritional yeast and the ‘Italian’ taste is made of olives, artichokes, and basil.
The sauce is made by mixing olive oil and nutritional yeast together and although you can simply add them both to your pasta and vegetables, some like to pre-make it and use it as a dressing at the end instead.
This Springtime pasta salad is the ultimate crowd-pleaser. It’s light, easy to make, and refreshing in both the summer and springtime. It combines a simple lemon vinaigrette with olives and fresh vegetables and when tossed in a bowl, creates a rainbow of colors.
If you don’t love the veggies suggested in the recipe, mix and match them to ones you love but remember you need about 12-13 cups full. When combined with a little protein, this salad can make a hearty lunch for everyone.
Macaroni pasta salad but make it vegan? Say no more. This recipe remakes the classic deli-style macaroni salad but is free of mayo. Instead, it is made with whole foods such as cashews, white beans, pickle juice, potatoes, salts, ground mustard seed, and garlic.
The combination of these ingredients makes a deliciously creamy vegan style mayo and mixed with the pasta and topping, it will go down a treat with vegans and non-vegans alike.
It’s best stored in the fridge for a few days as chilled macaroni tastes a lot better than room temperature macaroni and by this time the flavors will have enhanced even more.
This two-bean pasta salad is not only delicious but is a great way for adding more beans to your diet, packed with proteins and other health-boosting benefits. Moreover, if you marinate the beans, it takes your salad to a whole new level and enhances the overall flavor.
This pasta salad uses fusilli pasta along with purple beans, handfuls of spinach, balsamic, lemon juice, pepper, and as many salty olives as your heart desires. It can be made ahead of time and chilled in the fridge and goes well with any summer picnic.
You can even serve this salad warmed up after the initial toss but the flavors and textures are generally better served chilled.
This vegan pasta salad is full of summer flavors and made with lots of grilled veggies, perfect to take to your next BBQ.
The grilled veggies include zucchini, artichoke hearts, and tomatoes, and not only do they add flavor but give the salad a great texture too and add plenty of health benefits.
The dressing is simple to make and uses olive oil, red wine vinegar, garlic, dried oregano, lemon pepper, and red pepper flakes. It’s delicious, hearty, and healthy and will leave you going back for more.
If you have dressing leftover, save it and use it for leftovers as the pasta will absorb a lot of the dressing when you leave it to chill.
Another recipe from Vegan Heaven, this pasta salad is fresh, healthy, and perfect to make for your next party. It’s made with artichoke hearts and olives and to make vegan feta, you can simply marinate some tofu.
It works with any kind of pasta and is topped with a simple Greek vinaigrette made of olive oil, red wine vinegar, lemon juice, garlic, and salt and pepper.
This vegan kale pasta salad is a healthy and modernized version of the classic Caesar salad. Since this salad is so popular in the US, why not make it vegan? This recipe is perfect for any time of year and can be eaten at lunch or dinner.
It’s made up of a nut-free tangy dressing using hemp seeds as a base instead of cashews like many other vegan Caesar recipes and the cheesiness and creaminess combined with the peppery rich flavors go down a treat.
Kale is also used and paired with the lemon dressing, it’s able to soften nicely and add some extra health benefits.
This vegan pasta salad is made with fresh and crunchy vegetables and a creamy mayo-based ranch dressing. The vegetable includes raw broccoli, carrots, cauliflower, and cucumber and is best paired with rotini pasta.
As it is paired with a ranch dressing, the creaminess and crunchiness of the salad complement each other well and we promise it is a crowd-pleasing plant-based dish everyone will enjoy.
Although cauliflower and broccoli might not be typical pasta salad ingredients, they bulk up the salad and give it some extra nutrients for health-boosting benefits.
Looking for a pasta salad with an extra kick? This curried tahini pasta salad is will do just that whilst also being colorful, easy to make, and full of flavor. It’s great to make for meal prep and is a hit with everyone at summer picnics.
The sauce is made up of tahini, water, apple cider vinegar, freshly squeezed lime juice, agave or maple syrup, curry powder, turmeric, sea salt, ground pepper, and garlic. Any tahini will work in this recipe, but for best results, the recipe suggests you use roasted tahini as raw can be slightly bitter.
This vegan pasta salad pairs pasta with lots of crunchy vegetables and a creamy avocado mustard dressing which is completely plant-based.
The dressing provides a mild tangy flavor, whilst also being creamy and the perfect consistency to coat all the veggies and pasta without it overwhelming their taste.
The dressing is made of coconut milk, avocado, lemon juice, olive oil, apple cider vinegar, mustard, maple syrup, and a sprinkling of sea salt. It’s also made with chickpeas which means it’s protein-packed and will fill you up all afternoon long.
This cucumber pasta salad is great if you want a simple salad for summer that’s super simple to make and keeps well in the fridge for leftovers.
It combines cucumber and dill for the ultimate summer treat and the dressing is made of vegan mayo, dill, white wine vinegar, Dijon, spices, and a pinch of sugar. It’s creamy, filling, and goes well with almost any kind of protein.