vegan pasta salad

A veggie-packed balsamic pasta delicious served either warm or cold!

Vegan Pasta Salad - Mediterranean Style

(16 oz. package) pasta

balsamic vinegar

olive oil

maple syrup

garlic ((minced))

olive oil ((for sauteing veggies))

red onions (diced)

mushrooms

cherry tomatoes ((halved))

sundried tomatoes

olives

(8 oz. bag) baby spinach

salt

Cook your pasta according to the directions on the package.

Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic.  Stir and set aside.

Wash and cut up 4-6 cups of veggies of your choice.

In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.

Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.

Add cherry tomatoes and sauté for about 2 minutes.

Add the balsamic dressing and simmer for 3-4  more minutes until the liquid starts to boil.

Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach.  Stir well and cover for a few minutes until the spinach wilts.

Serve warm for a hot meal or place in the fridge for a cold pasta salad.  It is also delicious topped with some vegan feta cheese!

Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.

Grilled Vegetable Orzo Pasta Salad

pasta

cherry tomatoes

minced garlic

extra virgin olive oil spray

onion

red bell pepper

yellow bell pepper

kosher salt

black pepper (to taste)

red wine vinegar

extra virgin olive oil

basil

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Toss with the remaining olive oil and vinegar and top with chopped basil.

A vegan pesto pasta with a delicious twist you've never seen before. Eat it warm or cold and throw in your favorite veggies, it's a perfect well rounded meal!

Vegan Pesto Pasta Salad with Veggies

spinach

veggie broth (, low sodium if needed)

garlic

almonds

lemon juice

red pepper

sea salt

black pepper

coconut oil garlic

pasta (, I use the NOW Foods brand)

chickpeas beans

Cook pasta according to package directions. Mix in the coconut oil here if you don’t want to add it to the pesto.&nbsp;

Place the spinach, broth, basil, garlic, almonds, lemon, crushed red pepper, salt, and ground black pepper into a food processor. Blend until chopped well but nut pureed. You can also mix the coconut oil in here instead of with the pasta later.

Chop veggies of choice into bite sized pieces.&nbsp;

Mix the oil with the pasta, then fold in the pesto followed by the vegetables.&nbsp;Serve warm or cold!

This Mexican Pasta Salad recipe is the best ever. It's loaded with creamy avocados, sweet corn, black beans, crunchy green peppers and red onions, and pasta. Then it's smothered in a creamy (and easily vegan!) chipotle lime dressing. You will LOVE it!

Mexican Pasta Salad

pasta (Chickapea Pasta Spirals are

cobs of corn (or 2 cups frozen and thawed corn)

red onion

cilantro

green pepper,

avocado, diced

– 1 jalapeño, finely minced

yogurt (regular or vegan, both work)

lime juice

avocado oil (or another neutral-flavored oil)

adobo sauce

oregano

garlic clove, grated on a Microplane

Bring a large pot of salted water to a boil over high heat. Add the 2 cobs of corn and the pasta to the pot and cook for 7-9 minutes, or until the pasta is al dente. Remove the corn from the pot then drain the pasta with a colander and rinse it under cold running water. Cut the kernels from the cobs of corn.

While the pasta is cooking, add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.

Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapenño in a large salad bowl. Pour the dressing over the top and toss to mix everything together.

Oh wow, Kristen, this healthy pasta salad has got everything I love in a great dish.  I'm a texture person and i need both creamy and crunchy - fantastic!  These flavors!

Everything I love in a summer meal! I also am not really a pasta salad fan -- but put Chickapea and all of these other amazing things in the mix, and I am totally in! On the meal plan this week.

This Chipotle dressing is seriously incredible! Can't wait to make this healthy salad, loaded with my favorite Chickapea pasta! YUMMY!

This looks so yummy! Chickapea pasta makes it that much more filling! Love the flavors you've got going here, Kristen! Sharing!

This pasta salad is right up my alley Kristen!  I love Mexican flavors and Chickapea Pasta is so healthy that I love serving it to my family.  I'll definitely be making this!

You totally killed it with this one Kristen! I've got a box of chickapea pasta sitting in my cupboard ready to go and this looks like the perfect thing!

Oh goodness. My belly is growling HARD over here. I am so in love with all of these ingredients! Everything is so fresh—and that dressing is *everything*. I love when you can indulge in a creamy dressing yet not feel guilty about it. Greek yogurt is magical. Beauty recipe!

I have no words Kristen! No words!! Just stupidly drooling over my keyboard right now!

Can't wit to try this ASAP!! I know we already love Mexican salads and the addition of Chickapea makes it perfect for an easy summer dinner

You're right this is the best pasta salad ever! I was skeptical about the chickapea pasta cause I've tried some gluten free pasta that I didn't like but this one was just like you said it is. Making this again for a family bbq next weekend!

Holy expletive, I just made this, and it is delicious! It’s a beautiful way to make winter in NYC a little cheerier. A number of notes:

Proving I’m a tragic saltaholic, I actually would probably double the amount of salt next time, but the recipe as is would satisfy normal people :)

I didn’t have enough tomatoes or pasta on hand, so I supplemented with minced carrot. I used more cilantro than called for because yum. I recommend a less than ripe avocado to withstand the dressing and tossing without becoming an unrecognizable mushy mess. I suspect you could get creative with the ingredients and use almost any combo of crunchy veggies. Radish would be great, just like they serve on Mexican street tacos!

I used red lentil rotini, which worked great, especially because of the color. Using alternative pastas is a great idea because they hold up well to the saucing and tossing!

I used slightly hot Anaheim pepper rather than bell, and I used a whole jalapeño. That is zesty!!

Next time I will use a food processor to blend the chilis in sauce and strain the liquid into the dressing to intensify the flavor and texture. 

Measuring dressing ingredients into a mason jar was a pain, and I think whisking in a bowl would suffice. 

Overall a really delicious and genius recipe. I can’t wait to taste again tomorrow after the flavors have melded. I think serving at room temperature would be divine. Thanks so much for a wonderful recipe.

I made this for my grandsons scout camp family day. It was a hit! Brought home a empty dish.

This recipe is SO easy and delicious!! The chipotle lime dressing is so tasty. I used fat-free greek yogurt and only 2 Tbsp of oil to cut down the fat &amp; calories, and it was still very flavorful. I usually make twice as much dressing in pasta salad recipes because I hate when a pasta salad is too "dry," but this was the perfect ratio of dressing to salad. I also omitted the jalapeno- The adobo sauce from the chipotle peppers gave it plenty of kick. I made this for myself (and brought it for lunches at work), but I'm going to bring this to my next work putluck and I'm sure it will be a hit! Thanks for the great recipe!

Delicious summer salad.  I used gluten free spiral pasta and Hellman’s mayo as out of vegan option.  Grandkids went back for seconds and thirds! 

https://content.jwplatform.com/videos/mVEqicJI.mp4

Mexican pasta salad with corn, black beans, avocado, and a creamy chipotle lime dressing. 

This easy crowd-pleasing vegan pasta salad recipe featuring grilled Italian sausage, peppers, mushrooms, and cherry tomatoes is full of fresh flavors and a family favorite!

Pasta Salad with Grilled Italian Sausage, Peppers, Mushrooms, &amp; Cherry Tomatoes (Vegan)

oz rotini pasta (, see notes below)

Field Roast Italian Sausages

mushrooms (, de-stemmed)

bell peppers (, orange, red, or yellow variety)

garlic (, minced)

thyme

salt (,

red crushed pepper ((optional))

black pepper ((optional))

Heat a large pot of water to boil. Add a tiny amount of salt and olive oil.

Once the water starts boiling, add in the pasta and cook according to package. Once done, rinse thoroughly with cold water, toss with a tiny bit of olive oil to avoid sticking, and set aside. In the meantime, continue with the rest of the recipe.&nbsp;

Line a baking sheet with parchment paper.

Halve the mushrooms &amp; cherry tomatoes, and slice the bell peppers.&nbsp;

Toss the veggies with the minced garlic, thyme, some olive oil, and season with salt to taste.

Spread a single layer of the veggies on the baking sheet and broil on HI for about 15 minutes or until the veggies start to grill &amp; slightly blacken.&nbsp;

In the meantime, heat a non-stick pan on medium-high heat with a tiny bit of olive oil.

Crumble all of the Field Roast Italian Sausages and saute for about 10 minutes until they start to become slightly textured &amp; browned.&nbsp;

Once the veggies and sausage are done, set aside and allow to cool.&nbsp;

Stove-top &amp; Oven Method:

Rub the bell peppers, mushrooms, &amp; cherry tomatoes with some olive oil, salt, dried thyme, and the minced garlic.&nbsp;

Skewer the cherry tomatoes &amp; mushrooms to easily grill on an open BBQ.

Grill the Field Roast Italian Sausages, bell peppers, mushrooms, &amp; cherry tomatoes on a fire-loaded BBQ until the veggies are slightly charred &amp; sausages are grilled. Set aside to cool.

Once easy to handle, slice the bell peppers, halve the mushrooms &amp; cherry tomatoes, and crumble the plant-based sausages.&nbsp;

Outdoor BBQ Method:

Add all the ingredients listed under 'Pasta Seasoning' above to the cooked pasta. Toss to combine.&nbsp;

Add the grilled veggies, crumbled grilled sausage, and fresh chopped basil.&nbsp;

Toss everything well to combine.&nbsp;

Season once more with salt, lemon juice, and/or freshly ground black pepper to taste. Add some red crushed pepper for added heat.&nbsp;

Serve cold or at room temperature!

To Prepare Pasta Salad:

This Vegan Pasta Salad is perfect for summer potlucks. Pasta, fresh vegetables and vegan cheese cubes are tossed in a briny vinaigrette to create an incredible side dish you will make again and again!

Vegan Pasta Salad

farfalle

red onion, sliced (2/3 cup)

cucumber

red bell pepper, seeded and sliced

pepperoncini

black olives

parsley

Vegan Parmesan (optional)

sugar

juice

Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn&#039;t stick together.

While the pasta cooks, chop and slice all the vegetables and cheese. Set aside.

Whisk all dressing ingredients in a medium bowl until well combined. You can also simply add all the dressing ingredients to a jar with a lid, and shake until combined.

To the bowl with the pasta, add the vegetables, cheese and dressing. Stir to combine.

Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!

A Mexican inspired Vegan Southwestern Pasta Salad with Roasted Sweet Potato, Grilled Corn, Cherry Tomatoes, Black Beans &amp; a Cumin Lime Vinaigrette.

Vegan Southwestern Pasta Salad

Pasta

Onions

Cherry Tomatoes (halved)

Black Beans (drained)

Avocado (diced)

Cilantro (chopped finely (you can use Parsley instead))

Corn Kernels (preferably frozen)

tbsp Olive Oil

tsp Salt/Pepper

Sweet Potato (diced)

tsp Ground Coriander

tsp Ground Cumin

Paprika

Lime

Lime Juice

tbsp Rice Vinegar

Olive Oil

tsp crushed Garlic

tsp Agave Nectar

tsp Salt/Pepper (to taste)

Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.

In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.

Remove from oven.

Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.

Meanwhile, cook your pasta according to directions on packaging. Once cooked, drain and place in a large salad bowl.

Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.

To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.

Check for seasoning and adjust accordingly. Serve.

This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.

Creamy Vegan Pasta Salad with a Cashew Garlic and Parsley Dressing. Simple, delicious and free of crazy ingredients.

Creamy Vegan Pasta Salad

pasta (dry, I used Mini Macaroni)

Corn kernels

Peas

Carrots (Diced)

Cashews (Raw)

Water

Garlic (Minced)

Coconut Sugar

Apple Cider Vinegar

Nutritional Yeast

orange (juiced)

Parsley (chopped, and extra for garnishing)

salt (to taste)

Bring a large pot of water to boil. Once boiling, add a liberal amount of salt to your water and then add your Dry Pasta into the pot. After 4 minutes, add your Frozen Corn, Frozen Peas and Carrots to the pot and boil together with the Pasta.

After another 4 minutes or so, pasta should be al dente and your veggies should be tender.

Drain Pasta and Veggies and set aside.

Meanwhile, combine all ingredients for dressing except for the Parsley in a blender. Blend till smooth. Once smooth, add Parsley in and pulse to distribute Parsley into the sauce. Do not blend as this will turn your sauce green.

Add dressing to your drained Pasta and toss to combine.

https://content.jwplatform.com/videos/9OOaCXXF.mp4

This hearty protein pasta salad with kidney beans and lettuce is low calories, healthy and vegan! Paired with a creamy Italian dressing, this recipe only requires a handful of simple ingredients and is ready in 15 minutes.

Low Calories Protein Pasta Salad with Kidney Beans and Lettuce

Italian dressing (*)

chickpea pasta (**)

romaine lettuce

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The most viewed vegan pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine