Vegan Pasta Salad Recipe
Add Preferred SourceYou don’t need complicated ingredients or hours in the kitchen to pull off a flavorful, satisfying dish—this Vegan Pasta Salad proves it. With roasted veggies like zucchini, squash, and asparagus tossed into tender bow-tie pasta and finished with a bright lemon-garlic dressing, it hits that sweet spot between fresh and filling. And when chilled, it gives you an even richer taste in every bite!
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I make this cold pasta salad whenever I need something easy that everyone can enjoy, no matter their dietary needs. It’s great for family dinners, potlucks, or any casual gatherings because this side dish comes together quickly and holds up really well. You can prep it ahead of time, store it for a couple of days, and it still tastes fresh and satisfying. Just give it a quick stir once you take it out of the fridge, and you’re ready to go.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pasta Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this salad really easy if you follow my simple instructions from prep to plate.
Roast the Vegetables
Preheat your oven to 400°F. Chop the carrots, squash, zucchini, and asparagus into bite-sized pieces, and slice the cherry tomatoes in half. Toss all the vegetables in 2 tablespoons of olive oil with a sprinkle of salt and pepper, then spread them out on a baking sheet.
Roast for about 15–20 minutes, or until they’re tender and starting to caramelize at the edges. Set aside to cool completely—this helps keep the pasta salad from going soggy later on.
Cook the Pasta
While the veggies are roasting, bring a large pot of salted water to a boil and cook your bow-tie pasta according to the package instructions. You can use your favorite short pasta shape, rotini, penne, fusilli, or rigatoni.
Once it’s cooked al dente, drain and rinse with cold water to stop the cooking and cool it down. Then, transfer it to a large mixing bowl.
Make the Dressing
In a small bowl, whisk together ¼ cup of olive oil, water, lemon juice, minced garlic, crushed red pepper flakes, sugar, fresh parsley, salt, and black pepper. It should be smooth, light, and punchy with a nice balance of citrus and spice.
Assemble the Salad
Add the roasted vegetables to the bowl of cooled pasta. Pour the dressing over everything and toss gently until it’s all evenly coated.
Chill it for 30 minutes to help the flavors come together even more, or serve it right away and enjoy!
Recipe Notes and Expert Tips
I’ve pulled together a few helpful pointers that’ll make this pasta salad even better every time you make it.
- Mix It Up: Swap in whatever veggies you have on hand—bell peppers, red onion, or roasted broccoli all work well. Throw in a few chickpeas, black olives, and kalamata olives to make it even more filling and finish with vegan feta crumbles.
- Chop Evenly: Cut the fresh veggies into similar-sized pieces so they roast evenly and don’t burn or undercook.
- Pasta: Use your favorite short pasta, so that the dressing can cling to all the nooks and crannies and taste amazing. Naturally use gluten-free pasta if you’d prefer.
- Cook Until Al Dente: Cook the bow-tie pasta just until al dente so it doesn’t turn mushy when mixed with the dressing and vegetables.
- Boost the Flavor: If you enjoy a bit of heat, feel free to bump up the crushed red pepper flakes.
- Cool Before Mixing: Let your roasted vegetables cool down completely before adding them to the pasta—this keeps the salad from turning steamy and wet.
- Make It Ahead: This salad actually gets better after it sits, so go ahead and chill it for 30 minutes before serving if you have the time.
- Freshen It Up: If the salad’s been chilling for a while, give it a quick toss before serving to redistribute the dressing and flavors.
How to Store Leftovers
Store any leftover vegan pasta salad in an airtight container in the refrigerator for up to 3-5 days. The flavors will continue to meld over time, which can make it even tastier the next day.
I won’t recommend freezing it, though, as the texture of the roasted veggies and pasta can change once thawed. You’d also end up with a watery bowl of salad if you do freeze and thaw it, which ain’t how you’d like to enjoy it, so stick to the fridge or eat it fresh.
What to Serve With Vegan Pasta Salad
This pasta salad works well alongside just about anything—serve it with veggie burgers, grilled tofu skewers, or a simple lentil soup for a satisfying and well-rounded meal. It also works next to sandwiches like hummus and veggie wraps or tempeh.
If you’re going picnic-style, throw in some fresh fruit skewers or crackers with dairy-free cheese for a full, satisfying plate.
More Easy Salad Recipes for You to Try at Home
I’ve got plenty more easy and delicious salad recipes like this one if you’re looking for fresh ideas to keep your meals exciting.
- Grilled Veggies Pasta Salad
- Harvest Salad
- Spicy Cucumber Salad
- Blood Orange and Fennel Salad
- Vegan Couscous Salad
Ingredients
- 12 ounces bow-tie pasta
- 2 tablespoons olive oil
- 3 medium carrots
- 1 zucchini
- 1 yellow squash
- 1 small bunch asparagus
- 10 ounces cherry tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
Dressing Ingredients:
- ¼ cup olive oil
- 2 tablespoons water
- 1 lemon juice
- 2 garlic cloves minced
- 1 pinch salt and pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the carrots, squash, zucchini, and asparagus into 1-inch, bite-sized pieces. Cut the cherry tomatoes in half.3 medium carrots, 1 zucchini, 1 yellow squash, 1 small bunch asparagus, 10 ounces cherry tomatoes
- Add all of the vegetables to a baking sheet and toss with 2 tablespoons of olive oil. Season with salt and pepper.2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper
- Roast in the oven for 15–20 minutes, or until vegetables are tender and slightly browned. Remove from the oven and let cool completely.
- Cook the bow-tie pasta according to the package instructions. Drain and rinse pasta with cold water. Add to a large bowl along with the cooled roasted vegetables.12 ounces bow-tie pasta
- Mix all dressing ingredients in a small bowl. Toss with the pasta and vegetables.¼ cup olive oil, 2 tablespoons water, 1 lemon juice, 2 garlic cloves, 1 pinch salt and pepper, ½ teaspoon crushed red pepper flakes, 1 teaspoon granulated sugar, 2 tablespoons fresh chopped parsley
- Serve immediately or cover and refrigerate for 30 minutes to cool.
Notes
- Mix It Up: Swap in whatever veggies you have on hand—bell peppers, red onion, or roasted broccoli all work well.
- Chop Evenly: Cut the veggies into similar-sized pieces so they roast evenly and don’t burn or undercook.
- Cook Until Al Dente: Cook the bow-tie pasta just until al dente so it doesn’t turn mushy when mixed with the dressing and vegetables.
- Boost the Flavor: If you enjoy a bit of heat, feel free to bump up the crushed red pepper flakes.
- Cool Before Mixing: Let your roasted vegetables cool down completely before adding them to the pasta—this keeps the salad from turning steamy and wet.
- Make It Ahead: This salad actually gets better after it sits, so go ahead and chill it for 30 minutes before serving if you have the time.
- Freshen It Up: If the salad’s been chilling for a while, give it a quick toss before serving to redistribute the dressing and flavors.
