vegetarian pasta salad

Healthy Creamy Pasta Salad with tomatoes, herbs, peas, and a lemony, creamy dressing. My go-to vegetarian pasta salad takes 30 minutes to make and is perfect for entertaining. 

Healthy Creamy Pasta Salad

lb. curly-shaped pasta ((such as fusilli

lb. cherry tomatoes, halved

green peas

red onion

celery

black olives

Tbsp. finely chopped fresh chives

Tbsp. chopped fresh dill

mayonnaise ((sub sour cream

olive oil

lemon zest, lemon juice

kosher salt

black pepper

garlic powder ((optional))

Cook pasta in a large pot of salted water until al dente. Drain and rinse under cold water. Transfer to a large bowl.

While the pasta cooks, prepare the dressing by combining mayonnaise, olive oil, lemon zest and juice, salt, pepper, and garlic powder in a small bowl. Stir with a whisk until smooth.

To the bowl with pasta, add remaining pasta salad ingredients: tomatoes, green peas, red onion, celery, olives, chives, and dill. Pour dressing overtop and toss to combine. Serve immediately or cover and refrigerate until later use.

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

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.

This tortellini pasta salad features juicy tomatoes, cucumbers, corn, avocado, basil and parmesan tossed in lemon vinaigrette with cheese tortellini!!

Garden Fresh Tortellini Pasta Salad

cheese tortellini,

avocado, peeled, pitted and diced into bite-sized pieces

cucumber,

basil leaves, laid loosely in measuring cup and thinly sliced

grated parmesan cheese, cheese

lemon juice

apple cider vinegar

honey

Italian seasoning

lemon zest

salt,

pepper,

cayenne pepper,

Cook tortellini according to package directions, drain, and...

Cook tortellini according to package directions, drain, and set aside. While tortellini cooks, prep and chop the remaining ingredients.

To a large bowl, add the avocado, corn,...

To a large bowl, add the avocado, corn, tomatoes, cucumber, basil, parmesan cheese; set aside.

To a large measuring cup or small bowl,...

To a large measuring cup or small bowl, add the olive oil, lemon juice (zest the lemon before juicing it), honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine. Pour dressing over vegetables.

Add the tortellini and toss gently to combine....

Add the tortellini and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.

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

parsley

Vegan Parmesan (optional)

sugar

salt

oregano

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!

This Creamy Vegan Sausage Pasta with Spinach is easy to make and ready in 20 minutes or less! It&#039;s the perfect weeknight meal that everyone will enjoy.

Creamy Vegan Sausage Pasta with Spinach

short

sweet onion, chopped small

garlic,

red pepper chili flakes

can coconut milk, light or full fat

water

baby spinach

vegan parmesan cheese (I used Violife brand)

Cook the pasta according to package instructions. Drain and set aside.

While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Cook the sliced or chopped vegan sausage, onion, garlic and red pepper chili flakes for about 5 minutes, until the onion is translucent and the sausage is browned.

Turn the heat to low and pour in the coconut milk and water. Stir in the spinach and cook for a few minutes until the spinach has wilted. Add salt, to taste.

Add the cooked and drained pasta to the pan with the sausage mixture and stir to incorporate it all together. Stir in the vegan parmesan cheese. Serve immediately and enjoy!

This easy and flavorful Tortellini Pasta Salad is loaded with veggies, has a simple homemade dressing and comes together in less than 30 minutes.

Tortellini Pasta Salad

three cheese refrigerated tortellini

corn (, fresh cooked, canned or frozen)

can black beans

red bell pepper (chopped)

avocado (, peeled,

cherry tomatoes (, halved)

red onion (, chopped)

cilantro (, chopped)

juice limes

Tablespoons rice vinegar

garlic (, minced)

chili powder

cumin

salt and black pepper (to taste)

Cook the tortellini according to package instructions. Drain and rinse with cold water.

Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.

Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.

https://content.jwplatform.com/videos/nSbyNZ0S.mp4

A fresh and easy southwest tortellini pasta salad that can be made in less than 30 minutes! It’s loaded with veggies and protein and coated in a deliciously simple and healthy southwest dressing.

Southwest Tortellini Pasta Salad

A simple Italian Pasta Salad with fresh garden vegetables and cheese. It&#x27;s perfect for potlucks and barbecues!

Italian Pasta Salad with No Meat

rotini pasta

cheddar cheese

sweet peppers

grape tomatoes

Italian dressing

parmesan cheese

Cook and drain pasta per directions on the...

Cook and drain pasta per directions on the box.

While pasta is cooking, dice the sweet peppers...

While pasta is cooking, dice the sweet peppers into 1-inch pieces.

Cut each grape tomato in half then chop...

Cut each grape tomato in half then chop the block cheddar into 1/2 inch cubes.

Return pasta to pot and add in peppers,...

Return pasta to pot and add in peppers, grape tomatoes, Italian dressing, and Parmesan cheese and mix to combine.

Add in cheddar cheese chunks and combine them...

Add in cheddar cheese chunks and combine them again.

Serve warm immediately or refrigerate promptly and serve...

Serve warm immediately or refrigerate promptly and serve cold up to 5 days.

Recipe video above. Don&#39;t skimp on pesto, and don&#39;t be shy with olive oil. If you do, you&#39;ll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking &quot;darn it, I should have just followed the recipe!&quot;.PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It&#39;s better.

Pesto pasta salad

salt (,

tbsp pinenuts (, toasted (sub walnuts, cashews, almonds))

(tightly packed) basil leaves

parmesan (, finely grated)

tsp cooking/kosher salt

tsp black pepper

tbsp extra virgin olive oil ((or 50/50 grapeseed/olive oil))

mayonnaise ((S&W, else Hellman's, Note 2))

(1 heaped cup) cherry tomatoes, cut in half

220 grams/ 7 oz baby bocconcini (, drained, cut in half (Note 3))

(tightly packed) baby rocket/arugula leaves (40 grams)

basil leaves (, optional garnish)

Cook pasta - Bring 3 litres of water to the boil with the salt. Cook for the pasta packet time + 1 minute. Drain in a colander, rinse under cold water. Shake off excess water well, then allow to fully cool and dry.

Pesto - Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.

Toss - Place pasta in a bowl, scrape in the pesto. Add mayonnaise then toss well. Add bocconcini and tomato, toss gently just to disperse. Add rocket/arugula and toss just to disperse.

Serve - Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!

This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!

Chickpea Pasta Salad

basil pesto

red onion, (diced)

g (~ 1/2 cup) tinned sweetcorn

g (~ 3 1/2 oz) feta cheese, roughly crumbled

60 g (~ 2 oz) fresh rocket (arugula)

Boil the pasta in plenty of water until cooked al dente, then drain. Rinse thoroughly in cold water to remove any starch - this helps to avoid clumping.

Add the pesto to the cooked pasta, and mix thoroughly.

Add the remaining ingredients, including salt and pepper to taste. Mix well to combine. Serve chilled.

This Vegetarian Pasta Salad is full of veggies and tons of flavor!  It's easy to make and great for a picnic or BBQ side dish.

Easy Vegetarian Pasta Salad

red bell pepper, diced

green bell pepper, diced

tomato, I used cherry tomatoes

red onion, diced

feta

Salt and pepper,

dijon mustard

maple syrup

Start by cooking your pasta, bring a large pot of water to a boil and add your pasta and a little bit of salt.  I don&#8217;t always salt my pasta water, but I find is important when making pasta salad because it really does add lots of flavor.  Cook pasta according to package directions, drain and rinse with cold water.  Set aside until read to use.  I like to mix the pasta with a small amount of olive oil so that it doesn&#8217;t stick together, but it&#8217;s up to you.

Once the pasta has cooled a little bit, add it to a large bowl.  Next, dice up all your vegetables and fresh herbs and add those on top of the pasta, along with the feta cheese.

Make your dressing: add all the dressing ingredients to a medium sized bowl and whisk together until combined.  Pour dressing over the pasta and veggies and mix everything together well.  Taste and season with extra salt and pepper if needed.

There&#039;s so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.

Lemon Orzo Salad Recipe

dry orzo pasta

tomatoes

English cucumber

chickpeas (drained & rinsed)

(1 1/4 ounces) crumbled feta cheese

Kalamata olives (quartered)

basil leaves (thinly sliced)

mint leaves (thinly sliced)

agave nectar ((or honey - not vegan))

Bring a large pot of water to a boil. Salt the water generously. Add the orzo and cook until al dente, according to package directions. Drain into a colander and rinse well with cold water. Drain well, giving the colander a shake to get rid of extra water. Transfer to a serving bowl.

Add the tomatoes, cucumber, chickpeas, feta cheese, olives, basil, mint and parsley. Stir to combine.

Toss with the dressing. Serve immediately, or cover and store in the refrigerator.

In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.

The dressing:

https://content.jwplatform.com/videos/wUH2rgnC.mp4

There's so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.

Lemon Orzo Salad

Tender zucchini, delicate squash blossoms and shaved pecorino Romano come together in this fresh summer pasta salad with mint and walnut vinaigrette.

Top 12 vegetarian pasta salad recipes from across the web

The most viewed vegetarian pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Creamy Pasta Salad

Grilled Vegetable Orzo Pasta Salad

Garden Fresh Tortellini Pasta Salad

Vegan Pasta Salad

Creamy Vegan Sausage Pasta with Spi...

Tortellini Pasta Salad

Italian Pasta Salad with No Meat

Pesto pasta salad

Chickpea Pasta Salad

Easy Vegetarian Pasta Salad

Lemon Orzo Salad Recipe

Zucchini Flower Pasta Salad

Top 12 vegetarian pasta salad recipes from across the web

The most viewed vegetarian pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Creamy Pasta Salad

Grilled Vegetable Orzo Pasta Salad

Garden Fresh Tortellini Pasta Salad

Vegan Pasta Salad

Creamy Vegan Sausage Pasta with Spi...

Tortellini Pasta Salad

Italian Pasta Salad with No Meat

Pesto pasta salad

Chickpea Pasta Salad

Easy Vegetarian Pasta Salad

Lemon Orzo Salad Recipe

Zucchini Flower Pasta Salad

The most viewed vegetarian pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine