Best Ever Vegan Italian Pasta Salad Recipe

Why you'll love this vegan Italian pasta salad recipe

• Chock full of the freshest summer vegetables
• Easiest way ever to eat more veggies and herbs
• Eats more like a main dish than a side salad
• The flavor builds over time, so make it once and enjoy the leftovers all week
• Crowd-pleasing flavor that doesn't "taste" vegan
• The herb-infused dressing wakes everything up and adds the most gorgeous green color

Is Vegan Italian Pasta Salad a side dish or a meal?

This recipe can easily be either. Yes, it makes a great side dish to pair with a main course or to bring to a barbecue or potluck, but it's also filling enough to be enjoyed on its own.

Loaded with just enough veggies, chickpeas, olives, it's totally balanced, too.

We like to make a double batch of this salad and serve it throughout the week as the easiest meal prep of all time. No need to heat - just serve and eat. Easy!

Ingredients for Vegan Italian Pasta Salad

This recipe is really a celebration of fresh vegetables. You'll find both veggies and herbs in the salad and dressing, giving it that gorgeous green color and vibrant pops of color. If you struggle to eat enough veggies or simply love them as much as I do, this easy pasta salad is hands-down the best way to add more to your diet.

• Dry pasta: Choose whichever shape you like and cook until al dente. Delicate shapes can break during stirring, so choose something that can withstand a little action, like penne, fusilli, or rotini pasta.
• Chickpeas: The easiest way to add protein, fiber, and texture! Just drain and rinse well. You can also use white beans, like cannellini beans, but chickpeas are less likely to break apart while stirring.
• Vegan Parmesan cheese: Or nutritional yeast for that creamy, cheesy flavor.

For the veggies:

• Lots of veggies: It should look like a farmer's market haul. Load up on zucchini, summer squash, garlic, red peppers, etc.
• Olive oil: To saute the veggies until tender but still toothsome. 
• Seasonings: Since the dressing is so flavorful, keep this part simple with salt, ground black pepper, and red pepper flakes.

For the salad:

• Campari tomatoes: These are medium-sized tomatoes often sold on the vine in grocery stores. They're plump, juicy, and naturally sweet. Feel free to use grape or cherry tomatoes instead, if that's easier.
• Olives: I like to use both manzanilla and kalamata olives for two different flavors. Of course, you can use any type of green or black olives you prefer.
• Fresh herbs: Nothing compares to fresh herbs.

For the dressing:

• Olive oil: This not only thins out the dressing but adds healthy fats to keep you full for longer. Since you'll be eating the oil raw, choose a good quality extra virgin olive oil.
• Lemon juice: In this situation, fresh lemon juice is best. You can always add the zest too to make the most of each lemon. 
• Salt
• Fresh garlic: 
• Maple syrup: For just enough sweetness.
• Black pepper
• Fresh parsley, dill, and mint: This will give the dressing its green color and its incredibly fresh flavor. They really cannot be replaced with dry herbs in this situation, although you can certainly play around with different herbs. Fresh basil is a great alternative if you aren't a fan of dill or mint.

How to Make the Best Vegan Italian Pasta Salad

There are a few steps to make pasta salad, but it's always worth it. Start by cooking and cooling the pasta, then prepare the fresh veggies and make the dressing. Although it may seem like a lot of work upfront, it actually only takes about 30 minutes and one batch makes enough for 6 generous servings.

• Bring a large pot of water to boil and cook according to the package instructions. Once cooked, rinse with cold water and set aside until other elements are ready
• In a large sauce pan, over medium heat, add the olive oil and warm. Add garlic and chili flakes and cook for 2 minutes until fragrant. Add zucchini, summer squash and peppers and cook for 7 minutes stirring occasionally until veggies are tender. Let cool.
• Make dressing in a blender by adding olive oil, lemon juice, maple syrup, garlic, salt, pepper and herbs and blending until smooth.
• In a large bowl add cooled pasta, cooled cooked veggies, tomatoes, olives, chopped herbs, chickpeas and dressing. Toss until well mixed then add vegan parmesan and toss again
• Store leftovers in an airtight container and enjoy within 3 days for best quality.

Tips for making the best vegan Italian Pasta Salad

• Season as you go. Salt brings out flavor, but you don't need much to do the job. Add a little to the veggies and the dressing to ensure that the flavor is fully developed.
• Keep it fresh. You'll notice that this recipe relies on a lot of fresh ingredients. There are some pantry staples, like salt and dry pasta, but it's really all about the fresh veggies and herbs. The fresher, the better!
• Adjust the veggies. This recipe is great on its own and does not need to be changed, but you can always try adding more veggies or swapping some out for your favorites. If you love the bite of red onion, add some! It'd also be great with artichoke hearts, sun-dried tomatoes, pepperoncini peppers, other colors of bell peppers, etc.

Other vegan pasta salads you will love

• Lemon and Herbs Pasta Salad
• Vegan Caesar Pasta Salad
• The Best Vegan Pasta Salad
• White Bean and Orzo Salad
• Primavera Pesto Pasta Salad