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A wooden bowl filled with Vegan Pasta Salad—farfalle pasta mixed with cherry tomatoes, zucchini, asparagus, and herbs—sits on a woven mat with fresh asparagus stalks and tomatoes nearby.

Vegan Pasta Salad

You don’t need a long list of ingredients or much prep time to make this Vegan Pasta Salad work—it’s simple, fuss-free, and satisfying. Roasted veggies bring depth, the bow-tie pasta keeps it hearty, and the lemon-garlic dressing ties it all together. It’s a solid choice for anything from weeknight dinners to casual potlucks, especially since it can be made ahead and stored for a couple of days. Just stir before serving, and it’s good as new.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 277kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 614mg | Potassium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4229IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 1mg
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