This Vegan Pasta Salad recipe is easy to whip up using a few simple ingredients, all tossed with a simple vinaigrette, it’s customizable, can be made ahead of time and of course – it’s absolutely delicious!

top down view of a serving of easy vegan pasta in a bowl with fork and red and white checked napkin.
This cold pasta salad recipe will be a welcome addition to the summer months when temperature rise, and you want a quick and healthy meal without any fuss. Vegan pasta salad can be made ahead of time, and is perfect for potlucks, picnics and BBQ’s. And it’s great for weekly meal prep too!

This vegan pasta salad is a simple side or main dish made with chickpeas, olives, pasta, and vegetables in an easy homemade dressing. It’s healthy, delicious and only takes 15 minutes to throw together, but I do recommend refrigerating for at least an hour before serving. This dish is best served cold, and the refrigeration time gives the flavors a chance to come together.

Full of freshness and simple to make, this is my go-to easy pasta salad recipe for potlucks and gatherings, and beats store-bought every time! You can make it even easier by using a store bought dressing, but homemade IS the way to go – you may even like to try this Flax & Evo Balsamic Vinaigrette!

top down view of large mixing bowl with individual ingredients for vegan pasta salad added.

Table of Contents show
Vegan Pasta Salad Ingredients
16 oz. pasta (rotini, penne, bow ties, elbow)
1 can chickpeas
2 can sliced black olives
1 bell pepper
1 small red onion
8 oz. grape or cherry tomatoes
1/2 large cucumber
1/4 – 1/2 cup fresh parsley, chopped
Vinaigrette

3 – 4 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar (white or red wine vinegar is great too)
1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
1/2 teaspoon garlic powder
generous pinch red pepper flakes
generous pinch mineral salt and fresh cracked pepper
juice of 1 lemon, optional
How To Make Vegan Pasta Salad
Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.
Mix the dressing, and prep the veggies and chickpeas while the pasta is cooking.
To assemble the pasta salad, add the pasta, colorful veggies to a large serving bowl (or the pot the pasta was cooked in), pour the dressing overtop and mix well to coat.
Serve this pasta salad at room temperature or chilled. For added flavor, add a sprinkle of Almond Parmesan before serving!
And that’s it, vegan pasta salad with simple ingredients made quick and easy!

Commonly Asked Questions
Can I Use a Different Type of Pasta for This Cold Pasta Salad?
Yes, you can use any short style pasta you have on hand, such as fusilli, rotini, penne, shells, bow ties, and elbow pasta are all great and would work well in this recipe. Whole grain pasta is a healthy choice, and use gluten free pasta for diet restrictions.

Can I Add Different Veggies to This Recipe?
Yes, feel free to use up whatever veggies you have in your fridge. I’ve kept it simple using bell pepper, red onion, cherry tomatoes and olives. Other diced veggies that work well are:

zucchini
cucumber
pepperoncinis
green onions
broccoli
carrots
Can You Make Pasta Salad in Advance?
Yes, this pasta salad can be made ahead of time, and tastes even better after it’s been refrigerated. You just may want to add a little extra dressing the pasta will soak it up, this is why I love have extra lemons on had to squeeze overtop adding a nice lemony flavor. If taking to get togethers, I would suggest to make it no more than 24 hours in advance for best quality.

How Long Is Pasta Salad Good For?
This cold pasta salad is great for meal prepping and will last for up to 5 days, if kept tightly sealed in an airtight container in the refrigerator. It’s always best to toss the salad before serving.

QUICK + EASY VEGAN PASTA SALAD

The perfect quick and easy pasta salad made from scratch, it’s loaded with veggies, hearty pasta and finished off with a tangy dressing! This is a classic, go-to summer side or main dish.

INGREDIENTS

16 oz. pasta (rotini, penne, bow ties, elbow)
1 can (15oz) chickpeas, drained and rinsed
2 can (6oz) sliced black olives, drained
1 bell pepper (any color), diced
1 small red onion, sliced
8 oz. grape or cherry tomatoes (about 1 1/2 cups), sliced in half
1/2 large cucumber, sliced and quartered (optional)
1/4 – 1/2 cup fresh parsley, chopped
Vinaigrette

3 – 4 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar (white or red wine vinegar is great too)
1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
1/2 teaspoon garlic powder
generous pinch red pepper flakes
generous pinch mineral salt and fresh cracked pepper
juice of 1 lemon, optional
INSTRUCTIONS
Pasta: Cook pasta according to package instructions to al dente. Drain and rinse until cold water.

Assemble: Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley. Pour the dressing over top and gently toss to coat.

Serve at room temperature or keep in the refrigerator to chill for 30 minutes. Keep leftovers in an airtight container for up to 6 days. Add more vinegar, oil and/or lemon as needed.

Add a sprinkle of almond parmesan for added flavor!

Serves 4 – 6

NOTES
For convenience, use 1/4 – 1/3 cup of your favorite Italian dressing. You may also like to try this Flax & Evo Balsamic Vinaigrette for variation.

Feel free to add or subtract any of the pasta salad ingredients. For the veggies, use diced or sliced, zucchini, cucumber, carrots, broccoli, or green onions.