10 Tasty Vegan Pasta Salad Recipes For Any Party

Did you know that vegan pasta salads can be just as delicious and satisfying as their non-vegan counterparts? Whether you’re hosting a summer barbecue, a cozy gathering, or just looking for a quick meal, our list of 10 tasty vegan pasta salad recipes will delight your taste buds and impress your guests! Dive in to discover a variety of vibrant flavors and fresh ingredients that will make your next party a hit.

Mediterranean Bliss Vegan Pasta Salad

This Mediterranean Bliss Vegan Pasta Salad is a vibrant dish bursting with fresh flavors of olives, sun-dried tomatoes, and aromatic herbs that will elevate any meal.

Ingredients:

2 cups whole wheat pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup Kalamata olives, pitted and sliced
1/2 cup sun-dried tomatoes, chopped
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Cook the whole wheat pasta according to package instructions until al dente; drain and rinse under cold water.

2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, sun-dried tomatoes, red onion, and parsley.

3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.

4. Pour the dressing over the pasta salad and toss gently to combine everything well.

5. Chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.

Tips:

Feel free to add any seasonal vegetables you like for extra freshness.
This salad can be made a day in advance for an easy meal prep option.
Top with vegan feta cheese for added flavor and creaminess.

Zesty Pesto Veggie Pasta Delight

This Zesty Pesto Veggie Pasta Delight combines vibrant flavors of fresh basil and garlic with a medley of colorful vegetables, making it a perfect dish for a quick and healthy meal.

Ingredients:

8 ounces whole wheat pasta
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1 cup bell peppers, sliced
1 cup fresh spinach
1/2 cup pesto sauce
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook the whole wheat pasta according to package instructions; drain and set aside.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the zucchini and bell peppers, sautéing for about 5 minutes until tender.

4. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.

5. Add the cooked pasta to the skillet along with the pesto sauce and garlic powder; toss to combine.

6. Season with salt and pepper to taste, and serve with grated Parmesan on top if desired.

Tips:

For added protein, include cooked chicken or chickpeas.
Feel free to swap out any vegetables based on your preference or seasonal availability.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Creamy Avocado & Black Bean Pasta Bowl

This Creamy Avocado & Black Bean Pasta Bowl is special for its delightful combination of creamy avocado, hearty black beans, and fresh flavors that make it a satisfying meal.

Ingredients:

2 cups whole wheat pasta
1 large ripe avocado
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1/4 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

2. In a blender or food processor, combine the ripe avocado, lime juice, garlic, cumin, olive oil, salt, and pepper; blend until creamy and smooth.

3. In a large bowl, mix the cooked pasta with the black beans, cherry tomatoes, red onion, and cilantro.

4. Add the avocado sauce to the pasta mixture and toss until everything is well combined and coated in the creamy sauce.

5. Serve immediately, garnishing with additional cilantro if desired.

Tips:

For added flavor, consider adding a pinch of chili powder or crushed red pepper flakes to the avocado sauce.
This dish can be served warm or cold, making it a great option for meal prep.
If you don’t have whole wheat pasta, feel free to use any pasta of your choice.

Spicy Roasted Red Pepper Pasta Salad

This Spicy Roasted Red Pepper Pasta Salad bursts with bold flavors from tangy peppers and zesty dressing, making it a delightful addition to any meal.

Ingredients:

3 cups rotini pasta
1 cup roasted red peppers, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Cook the rotini pasta according to package instructions; drain and set aside to cool.

2. In a large bowl, combine the chopped roasted red peppers, cherry tomatoes, red onion, black olives, feta cheese, and parsley.

3. In a separate bowl, whisk together the olive oil, red wine vinegar, crushed red pepper flakes, garlic powder, salt, and black pepper to create the dressing.

4. Add the cooled pasta to the vegetable mixture and pour the dressing over it, tossing to combine everything evenly.

5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Tips:

For added heat, increase the amount of crushed red pepper flakes.
This pasta salad is best served cold, making it perfect for meal prep or picnics.
Feel free to customize with additional vegetables like bell peppers or spinach.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Colorful Garden Veggie Pasta Medley

Introducing a vibrant and healthy dish that combines fresh garden veggies with delicious pasta, creating a medley of flavors that will delight your palate.

Ingredients:

8 oz whole wheat pasta
1 tbsp olive oil
1 bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 carrot, julienned
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 cup fresh basil, chopped
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Cook the whole wheat pasta according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the bell pepper, zucchini, carrot, and garlic, and sauté for about 5 minutes until the veggies are tender.

4. Stir in the cherry tomatoes, Italian seasoning, salt, and pepper, and cook for an additional 2 minutes.

5. Combine the cooked pasta with the sautéed vegetables in the skillet, mixing well.

6. Remove from heat, add fresh basil, and sprinkle with grated Parmesan cheese before serving.

Tips:

Feel free to customize the veggies based on what you have on hand or your preferences.
For a protein boost, consider adding cooked chicken or chickpeas.
Leftovers can be stored in the fridge for up to two days and reheated easily.

Italian Herb & Tomato Vegan Pasta Toss

This Italian Herb & Tomato Vegan Pasta Toss enhances classic flavors with fresh herbs and vibrant tomatoes, making it a delightful and nutritious dish.

Ingredients:

12 oz whole wheat pasta
2 tbsp olive oil
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1 cup fresh spinach, chopped
Salt to taste
Black pepper to taste
1/4 cup nutritional yeast (optional)
Fresh basil leaves for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

3. Add the canned diced tomatoes, dried basil, dried oregano, and red pepper flakes. Stir and let simmer for 5 minutes.

4. Incorporate the cooked pasta and chopped spinach into the skillet, mixing well to combine.

5. Season with salt and black pepper to taste, and if using, add the nutritional yeast for a cheesy flavor.

6. Serve hot, garnished with fresh basil leaves.

Tips:

For added protein, consider mixing in some chickpeas or lentils.
Feel free to use any seasonal vegetables for additional flavor and nutrition.
Adjust the spice level by varying the amount of red pepper flakes.

Tangy Lemon Chickpea Pasta Salad

This Tangy Lemon Chickpea Pasta Salad bursts with fresh flavors and is perfect for a light meal or side dish.

Ingredients:

8 ounces pasta of your choice
1 can (15 ounces) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.

2. In a large bowl, combine the chickpeas, cherry tomatoes, red bell pepper, red onion, and parsley.

3. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper.

4. Add the cooled pasta to the chickpea mixture and pour the dressing over the top.

5. Toss everything together until well combined, then adjust seasoning as desired.

6. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

Tips:

Feel free to add other vegetables like cucumber or spinach for added crunch.
This salad can be made a day in advance for an even better flavor.
Add feta cheese for a creamy tanginess that complements the salad.

Smoky BBQ Bean & Corn Pasta Mix

This Smoky BBQ Bean & Corn Pasta Mix is a delightful combination of flavors that brings together the smokiness of BBQ with the sweetness of corn and hearty beans, making it a perfect quick meal or side dish.

Ingredients:

8 ounces pasta (your choice)
1 can black beans, drained and rinsed
1 cup corn, frozen or fresh
1/2 cup BBQ sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook the pasta according to package instructions until al dente, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the black beans and corn to the skillet, stirring to combine.

4. Pour in the BBQ sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, and mix well.

5. Allow the mixture to simmer for about 5 minutes to heat through and meld the flavors.

6. Stir in the cooked pasta and season with salt and pepper to taste, mixing until everything is well combined.

7. Serve warm, garnished with fresh herbs if desired.

Tips:

For added protein, consider incorporating diced grilled chicken or tofu.
Feel free to swap out the black beans for kidney beans or chickpeas based on your preference.
Top with shredded cheese or avocado for an extra layer of flavor and creaminess.

Fresh Basil & Cherry Tomato Pasta Salad

This Fresh Basil & Cherry Tomato Pasta Salad is special for its vibrant flavors and refreshing ingredients that perfectly complement each other.

Ingredients:

8 ounces pasta (such as fusilli or penne)
1 pint cherry tomatoes, halved
1 cup fresh basil leaves, chopped
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Cook the pasta according to package instructions until al dente; drain and rinse under cold water.

2. In a large bowl, combine the halved cherry tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and black pepper.

3. Add the cooked pasta to the bowl and toss everything together until evenly coated.

4. If desired, sprinkle with grated Parmesan cheese before serving.

Tips:

For added flavor, include diced mozzarella or feta cheese.
Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
This salad can be made ahead of time; just store it in the refrigerator for up to 2 days.

Asian Sesame Noodle Salad with Crisp Veggies

This Asian Sesame Noodle Salad with Crisp Veggies is a delightful explosion of textures and flavors, combining fresh vegetables with a savory sesame dressing for a refreshing dish.

Ingredients:

8 ounces soba noodles
1 cup shredded carrots
1 cup thinly sliced bell peppers
1 cup thinly sliced cucumber
1/2 cup chopped green onions
1/4 cup sesame oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame seeds
1/2 teaspoon grated ginger
1 clove garlic, minced

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Instructions:

1. Cook the soba noodles according to package instructions, then drain and rinse under cold water.

2. In a large bowl, combine the cooked noodles, shredded carrots, sliced bell peppers, cucumber, and green onions.

3. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, sesame seeds, grated ginger, and minced garlic.

4. Pour the dressing over the noodle and vegetable mixture and toss until well combined.

5. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Tips:

Feel free to add your favorite protein, such as grilled chicken or tofu, for added heartiness.
For extra crunch, sprinkle more sesame seeds over the salad just before serving.
This salad can be made ahead of time; just store the dressing separately until serving.