I love this vegan pasta salad because it’s fresh, colorful, and perfect for any time of year. It’s one of those dishes that feels light but still filling, and it’s great for sharing with friends or family. I can’t wait for you to try it and see how simple ingredients come together to make something really tasty.
Some ingredients like dijon mustard and fresh basil might not be in every kitchen, so if you’re heading to the supermarket, look for dijon mustard in the condiment aisle and fresh basil near other fresh herbs. Olives can usually be found in jars or cans in the international or canned vegetable section. Everything else is pretty common and easy to find.

Ingredients For Vegan Pasta Salad
Pasta: The base of the salad, any shape works well and it holds the dressing nicely.
Cherry tomatoes: These add a juicy, sweet flavor and bright color.
Cucumber: Adds a cool crunch that balances the other flavors.
Red onion: Gives a little sharpness and extra texture.
Olives: Bring a salty, tangy taste that makes the salad more interesting.
Basil: Fresh basil adds a fragrant, herbal note that lifts the whole dish.
Olive oil: Used in the dressing, it adds richness and smoothness.
Lemon juice: Gives a bright, zesty flavor to the dressing.
Dijon mustard: Adds a little tang and helps the dressing come together.
Garlic: Minced garlic adds a punch of flavor.
Salt: Enhances all the flavors.
Black pepper: Adds a mild heat and depth.
Technique Tip for This Recipe
One of the most helpful tricks for making this Vegan Pasta Salad is how to rinse the pasta after cooking. When you cook pasta, it’s usually hot and sticky because of the starch that comes out while boiling. If you don’t rinse it, the pasta pieces can stick together and make your salad clumpy instead of light and fresh. Here’s how to do it step by step:
- After your pasta is cooked just right (follow the package instructions for timing), pour it into a colander to drain the hot water.
- Turn on the cold water tap and gently rinse the pasta while it’s still in the colander. Use your hands or a spoon to stir it a little so all the pieces get rinsed.
- Keep rinsing until the pasta feels cool to the touch. This stops the cooking process and washes away extra starch.
Rinsing makes the pasta cool and ready to mix with the fresh veggies and dressing without getting mushy or sticky. It also helps the dressing stick better to each piece, so every bite tastes balanced and fresh.
When I first made this salad, I didn’t rinse the pasta and ended up with a big clump that was hard to toss with the dressing. After I started rinsing, the salad looked brighter and tasted lighter, which made it way more enjoyable. Plus, rinsing means you can prepare the pasta ahead of time and keep it in the fridge without it turning into a sticky mess. It’s a simple step that really makes a difference!
Suggested Side Dishes
Alternative Ingredients
any shape pasta - Substitute with gluten-free pasta: Ideal for those with gluten intolerance or celiac disease, while still maintaining the pasta salad's texture and flavor.
halved cherry tomatoes - Substitute with grape tomatoes: They have a similar sweetness and juiciness, making them a perfect alternative.
diced cucumber - Substitute with zucchini: Zucchini offers a similar crunch and mild flavor, suitable for a fresh salad.
finely chopped red onion - Substitute with green onions: Green onions provide a milder onion flavor and a pop of color.
sliced olives - Substitute with capers: Capers add a similar briny flavor and a bit of tanginess to the salad.
chopped basil - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that complements the other ingredients well.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to the dressing.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit more texture to the dressing.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.
salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, though it will also add a bit of color to the dressing.
black pepper - Substitute with white pepper: White pepper offers a similar spiciness but is less visually noticeable in the salad.
Other Alternative Recipes
How to Store or Freeze This Dish
- To store your vegan pasta salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The salad can be stored for up to 3-4 days. The cherry tomatoes and cucumber might release some water, so give it a good stir before serving.
- If you plan to make the salad ahead of time, consider storing the dressing separately. This will keep the pasta from absorbing too much of the dressing and becoming soggy. Simply mix the dressing in when you're ready to serve.
- For freezing, it's best to freeze the pasta and vegetables separately. Cook the pasta al dente, drain, and let it cool completely. Spread it out on a baking sheet to freeze individually before transferring to a freezer-safe bag or container.
- Freeze the cherry tomatoes, cucumber, and red onion in separate freezer-safe bags. This prevents them from becoming mushy when thawed.
- The dressing can also be frozen. Pour it into an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag.
- When ready to use, thaw the pasta and vegetables in the refrigerator overnight. Thaw the dressing cubes at room temperature or in the refrigerator.
- Combine all the ingredients and give it a good toss. Adjust the seasoning if needed, as freezing can sometimes dull the flavors.
- Enjoy your vegan pasta salad as a quick and convenient meal, perfect for busy days or spontaneous picnics!
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of olive oil to the skillet.
- Add the vegan pasta salad to the skillet and stir occasionally.
- Cook for about 5-7 minutes until the pasta is warmed through.
- If the salad seems dry, add a bit more olive oil or a splash of lemon juice to refresh the flavors.
Microwave Method:
- Place the vegan pasta salad in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Microwave on medium power for 1-2 minutes.
- Stir the salad and check the temperature.
- If needed, continue microwaving in 30-second intervals until warmed through.
- Add a drizzle of olive oil or lemon juice if the salad appears dry.
Oven Method:
- Preheat the oven to 350°F (175°C).
- Transfer the vegan pasta salad to an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for about 15-20 minutes, stirring halfway through.
- Remove from the oven and give it a good stir.
- Add a bit of olive oil or lemon juice to enhance the flavors if necessary.
Room Temperature Method:
- Remove the vegan pasta salad from the refrigerator.
- Let it sit at room temperature for about 30 minutes.
- Stir well before serving.
- Optionally, refresh the salad with a splash of olive oil or lemon juice to revive the flavors.
Best Tools for This Recipe
Large pot: for boiling the pasta to the perfect al dente texture.
Colander: to drain the cooked pasta and rinse it with cold water.
Large mixing bowl: to combine the pasta with the vegetables and dressing.
Small bowl: for whisking together the olive oil, lemon juice, dijon mustard, minced garlic, salt, and black pepper.
Whisk: to thoroughly mix the dressing ingredients.
Chef's knife: for chopping the vegetables and basil.
Cutting board: to provide a stable surface for chopping the ingredients.
Measuring cups: to measure out the pasta, cherry tomatoes, cucumber, red onion, and olives.
Measuring spoons: to measure the olive oil, lemon juice, dijon mustard, salt, and black pepper.
Garlic press: to mince the garlic clove efficiently.
Serving spoon: to toss the pasta salad and ensure the dressing is evenly distributed.
How to Save Time on This Recipe
Pre-cook the pasta: Cook the pasta ahead of time and store it in the fridge. This way, you can quickly assemble the salad when needed.
Use pre-chopped veggies: Buy pre-chopped cherry tomatoes, cucumber, and red onion to save time on prep work.
Make the dressing in advance: Whisk together the olive oil, lemon juice, dijon mustard, minced garlic, salt, and black pepper and store it in a jar. Shake well before using.
Batch cooking: Double the recipe and store portions in the fridge for quick meals throughout the week.

Vegan Pasta Salad
Ingredients
Main Ingredients
- 8 oz Pasta any shape
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- ¼ cup Red Onion finely chopped
- ¼ cup Olives sliced
- ¼ cup Basil chopped
Dressing
- 3 tablespoon Olive Oil
- 1 tablespoon Lemon Juice freshly squeezed
- 1 teaspoon Dijon Mustard
- 1 clove Garlic minced
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- 1. Cook the pasta according to package instructions. Drain and rinse with cold water.
- 2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and basil.
- 3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
- 4. Pour the dressing over the pasta salad and toss to combine.
- 5. Serve immediately or refrigerate for later.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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