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    Home » Side Dishes » Vegan Pasta Salad

    Vegan Pasta Salad

    Published: May 1, 2024 · Updated: Nov 13, 2024 by Marlena Luna · This post may contain affiliate links. · 2 Comments

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    A white bowl of vegan pasta salad with kidney beans and veggies.
    2 images of pasta salad with veggies and beans.
    A white bowl of vegan pasta salad.
    Two white bowls with pasta salad.
    Vegan pasta salad in a bowl and a close-up of the pasta mixed with fresh veggies and kidney beans.

    This vegan pasta salad is easy to make and ready in 30 minutes. It's filled with fresh veggies, kidney beans, and a delicious Italian dressing. This recipe is a must for picnics, parties, and summer gatherings.

    Vegan pasta salad in a white bowl.

    This is one of my favorite summer side salads.

    It pairs well with so many vegan dishes like burgers, carrot dogs, sandwiches, lemon tofu, kababs, or anything else you can grill up.

    And it’s always a party hit.

    What makes this recipe so quick and easy is the bottled Italian dressing. I love Newman's Own light Italian dressing for this pasta salad. It has the right amount of zest and with a little added sweetener it becomes the perfect Italian dressing.

    Ingredients You'll Need

    You’ll need the 8 ingredients below plus dressing.

    As I mentioned above, my go-to is Newman's Own light Italian dressing (affiliate link) which I add a bit of salt and agave nectar to. If you can find it, give it a try.

    Otherwise, use your favorite bottled vinegar dressing (Italian, balsamic, red wine, etc) or try the homemade vinaigrette in the recipe notes.

    Labeled ingredients in bowls.

    Ingredient Notes and Substitutions

    The pasta and any of the veggies can be swapped out with what you have on hand. See the FAQs below for some suggestions.

    • Tri-color pasta – I went with a tri-color rotini. The tight spirals trap the dressing giving plenty of flavor to each bite. Any short pasta can be used instead, such as bowtie pasta, penne pasta, or elbow macaroni.
    • Kidney beans – The kidney beans add protein to this vegan pasta salad. Feel free to swap them out for any beans you like.
    • Grape tomatoes – These add some color and a fresh burst of flavor. You can use cherry tomatoes or leave them out if you're not a fan.
    • Red onion – Use red onion for the best taste.
    • Pepperoncini peppers – I love the mild spiciness and tangy flavor these peppers bring to the salad. I always add them, but they are optional.
    • Bell pepper – I went with an orange bell pepper for its crispiness, sweetness, and vibrant color.
    • Olives – These compliment the dish with their rich salty flavor.
    • Fresh parsley – It adds a fresh savory herb flavor to this side salad.
    • Italian dressing – Use my go-to bottled dressing or your favorite dressing. Go with Italian, balsamic, or red wine.
      If you prefer to make it from scratch, try my homemade vinaigrette in the recipe notes.

    Step-By-Step Instructions

    Start by cooking the pasta according to the package. Salt the water after adding the pasta.

    While the pasta cooks, chop the veggies and drain and rinse the beans.

    Then, follow these 3 easy steps.

    A large glass bowl with cooked spiral pasta, chopped red onion, sliced pepperoncini, sliced olives, red kidney beans, chopped orange bell pepper, and cherry tomatoes halved.

    Step 1: Add the cooked pasta, beans, and chopped veggies to a large bowl.

    A glass measuring cup pouring Italian vinaigrette into a large glass bowl of cooked spiral pasta and veggies.

    Step 2: Measure out the dressing. Then, pour it over the ingredients.

    A large glass bowl of mixed pasta and veggies with Italian vinaigrette.

    Step 3: Toss the salad to combine. Chill for at least 30 minutes before enjoying.

    How to Store Vegan Pasta Salad

    Cover the bowl with an airtight lid, or plastic wrap, then store this cold salad in the refrigerator. It will keep in there for up to 5 days. Stir before serving.

    vegan pasta salad with tri-color pasta, grape tomatoes, sliced olives, red onion, pepperoncini, and kidney beans.

    Frequently Asked Questions

    What other veggies or additions can I mix in?

    This recipe is customizable to the ingredients you have on hand. Feel free to swap out any veggies or add a few more into your pasta salad. Some ideas are:
    carrots
    celery
    broccoli
    zucchini
    English cucumber
    green onions
    vegan mozzarella cheese
    vegan pepperoni
    white beans
    marinated tofu

    How do I keep my pasta salad from becoming soggy?

    For the best results, cook the pasta to al dente and don’t rinse it. The extra starch creates a coating that helps the dressing bind to the pasta. This also keeps it from becoming soggy.

    Looking down on a bowl of vegan Italian pasta salad with wooden tongs.

    Helpful Tips

    • Make-ahead: This is a great recipe to make in advance for parties, potlucks, picnics, and more. Prepare the salad a day ahead and store it in the fridge until you’re ready. Stir again just before serving.
    • Cooking the pasta: Cook until al-dente. Drain but DO NOT rinse.
    • Salt the pasta water: I add a few good pinches of salt (about 2 teaspoons) to the water after adding the pasta.
    • Cutting the veggies: Cut them into bite-sized pieces.
    Italian pasta salad in a white bowl with wooden tongs.

    Hearty Vegan Salads

    • Macaroni Salad
    • Pineapple Black Bean Salad
    • Potato Salad
    • Tofu Egg Salad

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    vegan pasta salad in a white serving bowl.

    Vegan Pasta Salad

    prep time: 15 minutes minutes
    cook time: 10 minutes minutes
    total time: 25 minutes minutes
    servings: 12 servings
    This vegan pasta salad is easy to make and ready in 30 minutes. It's filled with fresh veggies, kidney beans, and a delicious Italian dressing.
    5 stars (5 reviews)
    Print Pin SaveSaved!

    Ingredients

    Salad

    • 1 12-ounce tri-color rotini pasta
    • 1 15-ounce can of black olives, sliced
    • 1 15-ounce can red kidney beans, drained and rinsed
    • 1 medium orange bell pepper, chopped
    • ⅓ cup sliced red onion
    • 1 ½ cups cherry tomatoes, halved
    • 6-8 Peperoncini, sliced (optional)
    • 1 Tablespoon fresh parsley, plus more for garnish

    Dressing

    • 1 cup Newman’s Own light Italian dressing, or any store-bought vinaigrette (see notes for a homemade recipe)
    • 2-3 Tablespoons agave nectar, or to taste (optional)
    • ⅛ teaspoon salt, or to taste (optional)
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    Instructions

    • Pasta: Cook the pasta using the instructions on the package. Drain, but don’t rinse. Set aside to cool down.
    • Veggies: While the pasta cooks chop the veggies.
    • Toss: Add the pasta and veggies to a large bowl. Pour the dressing over the salad and toss to evenly coat.
    • Chill: Cover and chill in the refrigerator for at least 30 minutes or until ready to enjoy. Stir before serving.

    Notes

    Bottle Dressing Tip: Use a glass measuring cup to measure the dressing. If you’re using my favorite bottled dressing above, stir in the additional salt and sweetener. Otherwise, use your favorite bottled vegan dressing (as-is or adjusted to your liking).
     
    For homemade dressing follow this recipe:
    • ½ cup vegetable oil (If you’d like to use olive oil, only replace up to ¼ cup of the vegetable oil)
    • 4 Tablespoons balsamic vinegar, or red wine vinegar
    • 1-2 Tablespoons agave nectar
    • 1 teaspoon Dijon mustard
    • ½ teaspoon dried parsley
    • ¼ teaspoon dried basil
    • ¼ teaspoon dried oregano
    • ⅓ teaspoon salt, or to taste
    • black pepper to taste
    Make-ahead: This is a great recipe to make in advance. Prepare the salad a day ahead and store it in the fridge. Stir just before serving. Keeps in the fridge for up to 5 days.
    *This recipe was originally posted on 6/22/2016. It has since been updated with new photos and an easy Italian dressing.

    Nutrition

    Serving: 1serving | Calories: 125kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 849mg | Fiber: 3g | Sugar: 7g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Appetizer, Holiday Eats, Party Eats, Salad, Side Dishes
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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      5 from 5 votes (4 ratings without comment)

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    1. Anonymous

      May 06, 2024 at 8:43 pm

      This was delicious!

      Reply
    2. Karly

      June 23, 2016 at 6:38 am

      Uh, YUM! Love that you used that balsamic instead of the normal Italian or creamy dressing. Fight the dressing power, you! Looks delicious!

      Reply

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    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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