Servings
Font
Back
Vegan Italian Pasta Salad (Oil-Free!)
4.8 from 30 votes

Vegan Italian Pasta Salad (Oil-Free!)

An easy Italian-style pasta salad with curly pasta, crunchy vegetables, and fresh herbs. Tossed in a zesty oil-free dressing!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 side servings
Calories: 171 kcal
Course: Side Dish, Main Course, Salad
Cuisine: Italian-American Fussion, Vegan, gluten-free

Ingredients

  • 8 oz. fusilli pasta (gluten-free if desired)
  • 8 oz. grape tomatoes or cherry tomatoes
  • 1 cucumber
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup olive I use kalamata
  • 1/4 cup parsley more as desired, fresh
Optional variations:
  • roasted red pepper
  • capers
  • Pepperoncini
  • sun-dried tomato
  • vegan parmesan
  • vegan mozzarella cubes
  • artichoke hearts
  • green bell pepper
For the Italian-style dressing:
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. lemon juice about 1/2 lemon, fresh
  • 1 1/2 Tbsp. nutritional yeast
  • 1-2 cloves garlic (minced)
  • 1 tsp. Dijon mustard
  • 1 1/2 tsp. Italian seasoning
  • 1/8 tsp. salt

Instructions

    Cup of Yum
  1. Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain and rinse with cold water when finished.
  2. Meanwhile, prepare veggies: Quarter/halve tomatoes, dice cucumber, and thinly slice red onion. Place in a large mixing bowl.
  3. Slice olives and roughly chop parsley (large stems removed). Place in bowl.
  4. Make the dressing: In a separate small bowl, add all dressing ingredients and whisk well to combine.
  5. Add cooked pasta to bowl with veggies. Then add dressing and toss well to combine.
  6. Can serve immediately, but best served chilled after 1-2 hours. (Be sure to gently stir again before serving as some dressing may settle at the bottom.)

Notes

  • Storing: Keeps covered in the fridge for 2-3 days. Or you can store the dressing & salad separately and toss together when ready. (It does tend to dry out a little as it sits.)
  • Cheese option: This is tasty with small cubes of Miyoko's mozzarella added as well. (This is not oil-free however.) Or add your favorite vegan parmesan.
  • Omit olives: If not using olives, I recommend adding capers and/or artichoke hearts for a salty pop of flavor.
  • For gluten-free: I use organic brown rice & quinoa fusilli to make this gluten-free.

Nutrition Information

Calories 171kcal (9%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Potassium 236mg (5%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 471IU (9%) Vitamin C 17mg (19%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 side servings

Amount Per Serving

Calories 171

% Daily Value*

Calories 171kcal 9%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Potassium 236mg 5%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 471IU 9%
Vitamin C 17mg 19%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.