Vegan Pasta Salad (Oil-Free Option)

Name: Vegan Pasta Salad (Oil-Free Option)
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 37 min
Yield: 8 servings
Ingredients: ⅔ to ¾ cup Italian vinaigrette (tap this link to get the oil-free recipe and make a double batch); 16 ounces dry pasta such as fusilli, rotini, or farfalle, gluten-free if needed; 1 small red onion, diced; 2 tablespoons white wine vinegar or other mild vinegar; 1 large orange, yellow, or red bell pepper, chopped or thinly sliced; 1 medium zucchini, peeled and chopped; 1 medium English cucumber, thinly sliced; 8 ounces cherry or grape tomatoes, halved; 1 (14 oz) can artichoke hearts, drained and quartered or chopped; 1 (15 oz) can cooked chickpeas, rinsed and drained; 3 to 4 ounces sliced black olives; ¼ cup chopped fresh parsley or basil, plus more for servings; Vegan Parm or Feta; salt and pepper, to taste

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 37 mins
Servings
8 servings
Calories
294 kcal
Course
Side Dish
Cuisine
American

Vegan Pasta Salad (Oil-Free Option)

Finn Russell

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This classic Vegan Pasta Salad is versatile, colorful, and perfect for parties. With fresh veggies, chickpeas, olives, and zesty Italian dressing, it's a classic for a reason! For a light and healthy version try it with our Fat-Free Italian Dressing.

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Ingredients

Servings

⅔ to ¾ cup Italian vinaigrette (tap this link to get the oil-free recipe and make a double batch) You may also add olive oil to that recipe, or use your favorite store-bought Italian dressing.
16 ounces dry pasta such as fusilli, rotini, or farfalle, gluten-free if needed
1 small red onion, diced
2 tablespoons white wine vinegar or other mild vinegar For pickling the red onion.
1 large orange, yellow, or red bell pepper, chopped or thinly sliced
1 medium zucchini, peeled and chopped
1 medium English cucumber, thinly sliced Or sub peeled regular cucumber.
8 ounces cherry or grape tomatoes, halved
1 (14 oz) can artichoke hearts, drained and quartered or chopped
1 (15 oz) can cooked chickpeas, rinsed and drained
3 to 4 ounces sliced black olives
¼ cup chopped fresh parsley or basil, plus more for servings
Vegan Parm or Feta See Notes for options.
salt and pepper, to taste

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Instructions

First, make the dressing. The oil-free version is VERY light, so you'll probably use the entire double batch (about ¾ cup). If using an oil-based dressing you may need less.
Place the diced onion in a small bowl and toss with 2 tablespoons of white wine vinegar. Set aside.
Bring a large pot of salted water to a boil, and cook the pasta according to package directions. Since the pasta will be chilled immediately after cooking you want it to be fully cooked and tender, not just al dente.
While the pasta cooks finish washing and chopping the vegetables and additions. When the pasta is done, drain in a colander and rinse under cold running water until cool. Toss and shake the colander occasionally to prevent sticking.
Return the pasta to the pot, and add the chopped vegetables and about ⅔ cup dressing. Toss to distribute the dressing, then taste for seasoning, adding more dressing, salt and/or pepper, if desired. Refrigerate for at least 1 hour before serving.
Add cheese (use as much as you like), and garnish with more herbs if desired. Serve cool.

Notes

Cheese Options
For oil-free options, try my Vegan Feta or one of these easy sprinkle Parm options.
If you're fine with store-bought, Violife's Parm is great.
Storage
Store leftover pasta salad in the fridge in a lidded container for up to 4 days. This may vary depending on the vegetables and/or herbs you include. These ingredients do not hold up to freezing.