0 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/cherry tomatoes
- 1 cucumber
- 1/3 cup red onion (thinly sliced)
- 1/3 cup olives (I use kalamata)
- 1/4 cup fresh parsley (more as desired)
Optional variations:
- Artichoke hearts, green bell pepper, roasted red pepper, capers, pepperoncini, sun-dried tomato, vegan parmesan, vegan mozzarella cubes
For the Italian-style dressing:
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice (about 1/2 lemon)
- 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
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain and rinse with cold water when finished.
- Meanwhile, prepare veggies: Quarter/halve tomatoes, dice cucumber, and thinly slice red onion. Place in a large mixing bowl.
- Slice olives and roughly chop parsley (large stems removed). Place in bowl.
- Make the dressing: In a separate small bowl, add all dressing ingredients and whisk well to combine.
- Add cooked pasta to bowl with veggies. Then add dressing and toss well to combine.
- 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.)
Cup of Yum
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
Monounsaturated Fat
1g
Potassium
236mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
471IU
(9%)
Vitamin C
17mg
(19%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6side 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.