This mouthwatering Puttanesca Pasta Salad is a simple vegan side dish that delivers the taste of summer right to your table. Fresh cherry tomatoes, briny capers, and two kinds of olives are tossed with your favorite pasta and a tangy tomato vinaigrette dressing that makes this Italian inspired pasta salad really stand out. Add in artichoke hearts for some extra oomph, and the end result is a feast in every bite.
It’s hearty enough to stand on its own, but also makes a fantastic side dish for all your summer parties!
What is puttanesca pasta?
Puttanesca is a classic Italian dish from Napoli that hails back to the mid-20th century. Traditional puttanesca tomato sauce features capers, olives, and the addition of anchovies that provide a rich, briny flavor.
The vibrant sauce is liberally doused over any type of pasta for an ultra-satisfying Italian meal.
There are lots of colorful origin stories for this recipe, but I'll go with the one that claims Italian brothels of the era served the pungent, spicy dish to their patrons, which kept them coming back for more!
This easy recipe takes those traditional flavors and turns them into a refreshing salad. The dish becomes instantly vegan by simply omitting the anchovies! Instead, we highlight the capers, artichoke hearts, and plenty of olives, which keep the traditional flavor profile without any meat.
The combination is super delicious it's also one of the easiest salads of all time. All you have to do is grab your favorite pasta pot and get going; you'll be eating before you know it!
Why you’ll love this Vegan Puttanesca Pasta Salad
- Great for entertaining. This dish is truly no-fuss and holds up when traveling to picnics, potlucks, family dinners, and lunches on the go.
- Super quick. This is one of those easy recipes that starts with simple ingredients but quickly stretches to feed a crowd. You'll end up with 6 generous servings in just 15 minutes!
- Raid your pantry. You probably already have most of these ingredients hanging out in your pantry, so you can throw it together ASAP.
Ingredients for Puttanesca Pasta Salad
I promise, you probably already have at least some of these ingredients already in your pantry. That's part of why I love puttanesca - it's a pantry meal that tastes totally fresh and refreshing.
For the salad:
- Dry pasta - I love using fusilli in this recipe but you can use your favorite pasta shape.
- Capers - Capers really help mimic the salty, briny flavor of the anchovies while adding extra crunch and flavor.
- Pitted manzanilla and kalamata olives - Sharp, salty manzanillas and meaty kalamatas add richness, heart-healthy fats, and color.
- Cherry tomatoes - Fresh tomatoes are a necessary component, adding sweetness and a little acidity. In the summer, feel free to use your favorite cherry or grape tomatoes or even your homegrown slicers straight from the garden.
- Sliced artichoke hearts - These are either sold in water or oil. Either option will work well, so choose whichever type you prefer.
- Fresh herbs - I like to use fresh basil leaves and parsley for a nice, herby brightness.
For the dressing:
- Tomato paste - Puttanesca pasta sauce is defined by its tangy tomato flavor, so tomato paste in the vinaigrette is a must!
- White balsamic vinegar - Or red wine vinegar, if preferred.
- Olive oil
- Salt and black pepper
How to Make Vegan Puttanesca Pasta Salad
This recipe is just so easy it practically makes itself. I love that it's a complete one-bowl meal that is hearty enough to be satisfying, but not too heavy...aka the best kind of recipe!
- Cook pasta in boiling salted water until al dente according to the package directions. Rinse the hot pasta and drain pasta water.
- In a large bowl add pasta, tomatoes, olives, artichokes, herbs and capers. Make sure to season your tomatoes with salt and pepper to make their flavor really pop!
- Make the dressing by combining tomato paste, oil and vinegar, salt and pepper and whisk until smooth
- Add dressing to the bowl with salad and pasta ingredients and mix well.
- Serve and enjoy! Store any leftovers in the refrigerator and eat within 4 days. Allow enough time to bring it to room temperature again before serving.
Tips for Making the Best Puttanesca Pasta Salad
- Serve warm or at room temperature. As the salad warms up, the flavors really start to come out. Let it rest on the counter for 30 minutes to an hour before serving for the best experience.
- Add more protein. Feel free to add a can of rinsed, drained cannellini beans for extra protein and fiber.
- Garnish to your heart's content. We like this salad with some fresh herbs like basil and parsley on top, but you can also add in some fresh oregano, vegan parmesan cheese, grated Brazil nuts, or red chilli flakes for your own finishing touch.
- Switch out the olive mixture. Buttery green castelvetrano olives are also briny and meaty, but their flavor is a bit milder than the sharper manzaillas.
FAQs
This vegan salad really shines at room temperature, which allows the flavors of the dressing to stand out the most. However, you can also serve it straight from the fridge or warmed.
I find that larger, sturdier pasta shapes are best here to make sure you get enough of the dressing in every bite. Shapes with squiggles, tubes, or pockets, like fusilli, penne, and rigatoni, are perfect for holding onto as much of the vinaigrette as possible! Just be sure to cook until al dente or any coiled shapes, like rotini or fusilli, can break apart while stirring.
The capers in this vegan salad, along with the manzanilla and kalamata olives, are a great substitute for anchovy paste – you won’t miss the anchovies at all! They offer a similar briny, oily umami flavor and really bring the whole dish together.
Other Delicious Vegan Pasta Salad Recipes
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Puttanesca Pasta Salad
Ingredients
Salad Ingredients
- 1 pound pasta cooked and cooled
- 2 tbsp capers
- 10 pitted manzanilla olives chopped
- 10 pitted kalamata olives chopped
- 20 cherry tomatoes chopped
- 2 tbsp chopped basil
- 3 tbsp chopped parsley
- 6 artichoke hearts cut in slices
Dressing Ingredients
- 1 tbsp tomato paste
- 3 tbsp white balsamic
- 3 tbsp olive oil
- 1 pinch salt
- Black pepper
Instructions
- Cook pasta according to directions, rinse and drain.
- In a large bowl add pasta, tomatoes, olives, artichokes, herbs and capers. Make sure to season your tomatoes with salt and pepper to make their flavor really pop!
- Make the dressing by combining tomato paste, oil and vinegar, salt and pepper and whisk until smooth.
- Add dressing to the bowl with salad and pasta ingredients and mix well.
- Eat within 4 days.