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Rachel White

Lemon Herb Vegan Pasta Salad

Lemon Herb Vegan Pasta Salad combines tender pasta, crisp vegetables, and a bright citrus dressing loaded with fresh herbs. It is refreshing, simple, and perfect for warm-weather meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz farfalle pasta dry
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 cup peas thawed
  • 1 2 cup celery sliced
  • 1 4 cup parsley chopped
  • 2 tbsp dill chopped
Lemon Herb Dressing
  • 1 4 cup olive oil
  • 4 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 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, lemon juice, zest, maple syrup, mustard, salt, and pepper until smooth.
  3. Add pasta, cucumber, tomatoes, peas, celery, parsley, and dill to a large bowl.
  4. Pour dressing over the salad. Toss gently until every piece looks glossy and coated.
  5. Chill for 20 minutes before serving. Toss again and adjust lemon if desired.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; fresh herbs darken after thawing. Toss gently during assembly to keep vegetables crisp. Add basil, spinach, chickpeas, or toasted seeds for flavor changes. Store covered in the refrigerator up to 4 days.