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Rachel White

Italian Vegan Pasta Salad

Italian Vegan Pasta Salad mixes tender pasta, crisp vegetables, olives, and a bold herb vinaigrette for an easy crowd-pleasing dish. It is bright, hearty, and ideal for meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: Italian
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 3 4 cup black olives sliced
  • 1 2 cup red onion thinly sliced
  • 1 4 cup fresh basil chopped
Italian Dressing
  • 1 4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice fresh
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Knife
  • Cutting Board
  • Measuring Cups
  • Whisk
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Whisk olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper until blended and fragrant.
  3. Add pasta, tomatoes, cucumber, bell pepper, olives, onion, and basil to a large bowl.
  4. Pour dressing over the salad. Toss thoroughly until every piece looks glossy and evenly coated.
  5. Chill for 20 minutes before serving. Toss again so the flavors distribute evenly.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; fresh vegetables soften after thawing. Toss gently during assembly to keep vegetables intact. Add capers, artichokes, vegan parmesan, or extra herbs for flavor changes. Store covered in the refrigerator up to 4 days.