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Vegan Pasta Salad (Oil-Free Option)
5 from 12 votes

Vegan Pasta Salad (Oil-Free Option)

This Vegan Pasta Salad combines cooked fusilli or similar pasta with an assortment of fresh vegetables, chickpeas, olives, and artichokes, all dressed in an Italian vinaigrette that can be made oil-free. The salad is tossed chilled, allowing the flavors to meld for a crisp, tangy dish suitable for plant-based diets. A sprinkling of vegan cheese completes the dish for added flavor and texture contrast.

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

Ingredients

  • ⅔ to ¾ cup italian vinaigrette You may also add olive oil to that recipe, or use your favorite store-bought Italian dressing, oil-free recipe option available
  • 16 ounces pasta dry, fusilli or rotini or farfalle, gluten-free if needed
  • 1 small red onion diced
  • 2 tablespoons white wine vinegar For pickling the red onion, or other mild vinegar
  • 1 large bell pepper orange or yellow or red, chopped or thinly sliced
  • 1 medium zucchini peeled and chopped
  • 1 medium cucumber Or sub peeled regular cucumber, English variety, thinly sliced
  • 8 ounces cherry tomatoes or grape tomatoes, halved
  • 1 (14 oz) artichoke hearts canned, drained, quartered or chopped
  • 1 (15 oz) can chickpeas cooked, rinsed, and drained
  • 3 to 4 ounces black olive sliced
  • ¼ cup parsley or basil, chopped, plus more for serving
  • vegan parmesan cheese See Notes for options, or vegan feta cheese
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Place the diced onion in a small bowl and toss with 2 tablespoons of white wine vinegar. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add cheese (use as much as you like), and garnish with more herbs if desired. Serve cool.

Notes

  • Pickling red onion in vinegar mellows its sharpness enhancing salad flavor.
  • Choose an oil-free Italian vinaigrette or add olive oil if preferred for dressing texture.
  • Refrigerate the salad for at least one hour to allow flavors to develop and for a chilled serving.
  • Store leftovers in a sealed container in the refrigerator for up to 4 days; freezing is not recommended due to vegetables and herbs.
  • Vegan parmesan or feta-style cheese can be added for creaminess and extra taste.

Nutrition Information

Calories 294kcal (15%) Carbohydrates 55g (18%) Protein 11g (22%) Fat 3g (5%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 294

% Daily Value*

Calories 294kcal 15%
Carbohydrates 55g 18%
Protein 11g 22%
Fat 3g 5%

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