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Vegan Pasta Salad

Vegan pasta salad tossed with a tangy Italian vinaigrette and loaded with crisp vegetables, sun-dried tomatoes, and kalamata olives. Tri-color-style presentation with a glossy oil-based dressing—fully plant-based and dairy free.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegan pasta salad base
  • 1 lb rotini or penne pasta Cook to al dente and cool completely so the salad stays crisp.
  • 1 can (14 oz) artichoke hearts Drain and quarter.
  • 1 cup kalamata olives Halve.
  • 1 cup roasted red peppers Slice.
  • 0.5 cup sun-dried tomatoes Chop.
  • 0.5 red onion Finely dice.
  • 1 cup cherry tomatoes Halve.
  • 0.25 cup fresh basil Tear.
For Italian vinaigrette
  • 0.5 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp honey or maple syrup Use maple syrup to keep it fully vegan.
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil, then cook the rotini or penne pasta until al dente. Drain and rinse under cold water to stop cooking, then spread on a sheet pan to cool completely.
Make the Italian vinaigrette
  1. Whisk the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, and honey or maple syrup together until smooth. Season with salt and black pepper to taste.
Assemble the salad
  1. In a large bowl, combine the cooled pasta with artichoke hearts, kalamata olives, roasted red peppers, sun-dried tomatoes, red onion, and cherry tomatoes. Toss until the mix is evenly distributed.
  2. Pour the vinaigrette over the pasta mixture and toss to coat every piece. Continue tossing for 30 to 60 seconds until glossy.
  3. Fold in the fresh basil and season again with salt and black pepper as needed. Taste and adjust so the flavor pops.
Chill and serve
  1. Cover and refrigerate the salad for 30 minutes to let the flavors meld. Toss again right before serving so the vegetables and pasta are evenly coated.

Notes

For the best texture, rinse the pasta cold and cool it completely so it doesn’t clump or turn mushy in the vinaigrette. Store leftovers covered in the refrigerator for 3-4 days; the basil may darken slightly but the salad still tastes great. Freezing is not recommended because vegetables and pasta lose texture. For a gluten-free option, swap rotini/penne with a certified gluten-free pasta and follow the package cook time to keep it al dente.