Vegan Italian Pasta Salad Recipe

ByHannah Peterson

Fresh, colorful, and packed with crisp vegetables — this Vegan Italian Pasta Salad is the ultimate crowd-pleaser!

Perfect for potlucks, BBQs, picnics, or easy weeknight dinners. It’s naturally vegan, easily gluten-free, and tastes even better after the flavors have time to mingle.

Why You’ll Love This Vegan Pasta Salad

  • Bright, fresh Mediterranean-inspired flavors
  • Loaded with crunchy vegetables in every bite
  • Make-ahead friendly — better the next day
  • Great for meal prep and feeding a crowd
  • Customizable with whatever veggies you have

Vegan Italian Pasta Salad Recipe

(Serves 8–12 as a side)

Ingredients:

  • 1 lb (450g) spaghetti or your favorite pasta (gluten-free if needed)
  • 2 cups cherry tomatoes, halved
  • 2 medium cucumbers, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup black olives, sliced
  • 1 small red onion, finely diced
  • ½ cup fresh parsley, chopped (or basil)

Simple Italian Dressing:

  • ⅓ cup olive oil
  • ¼ cup red wine vinegar (or lemon juice)
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp maple syrup or sugar (optional, to balance)
  • Optional: ½ tsp chili flakes or Italian seasoning blend

Instructions:

  1. Cook the pasta: Boil pasta in heavily salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down.
  2. Make the dressing: In a small jar or bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, pepper, and maple syrup until well combined.
  3. Assemble the salad: In a very large bowl (or directly in your foil tray), combine the cooled pasta, cherry tomatoes, cucumbers, bell peppers, olives, red onion, and parsley.
  4. Toss: Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning — add more salt, vinegar, or herbs if needed.
  5. Chill: Cover and refrigerate for at least 30 minutes (ideally 1–2 hours) before serving to let the flavors develop.

Storage: Keeps in the fridge for up to 4–5 days. Stir before serving as it may absorb some dressing.

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