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Rachel White

Rainbow Vegan Pasta Salad

Rainbow Vegan Pasta Salad packs colorful vegetables, tender pasta, and bright vinaigrette into one cheerful bowl. It is fresh, crunchy, satisfying, and perfect for sharing or 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: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 cup red bell pepper diced
  • 1 cup carrots shredded
  • 1 cup yellow bell pepper diced
  • 1 cup broccoli small florets
  • 1 cup purple cabbage shredded
  • 1 cup cherry tomatoes halved
Dressing
  • 1 4 cup olive oil
  • 3 tbsp lemon juice fresh
  • 2 tbsp apple cider vinegar
  • 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, vinegar, maple syrup, mustard, salt, and pepper until smooth.
  3. Add pasta and all prepared vegetables to a large bowl, keeping colors evenly distributed.
  4. Pour dressing over the salad. Toss gently until everything looks glossy and well coated.
  5. Chill for 20 minutes before serving. Toss again for the best texture and flavor.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; fresh vegetables lose crunch after thawing. Toss gently during assembly to keep colors bright and pieces intact. Add herbs, chickpeas, avocado, or seeds for flavor changes. Store covered in the refrigerator up to 4 days.