Vibrant Vegan Pasta Salad with Tangy Lemon Herb Dressing

Pasta: Smaller shapes such as elbows, shells, or small rigatoni work best to hold the dressing.

Olives: Use black or Kalamata olives depending on your taste.

Basil: Fresh basil brightens the salad—use it if possible for the best flavor.

Tomatoes: Cherry or grape tomatoes are convenient and sweet. If using large juicy tomatoes, remove the seeds first to avoid excess moisture.

Onion: Red onion gives color and a sharp bite; swap with green onion if preferred.

Dressing: The homemade vinaigrette is quick and elevates the whole dish. If you need a shortcut, a store-bought Italian vinaigrette can substitute.

See the recipe card below for exact ingredient amounts and the full shopping list.

Gluten-free option: Swap regular pasta for your favorite gluten-free variety.

Vegetable swaps: If you don’t like a listed vegetable, replace it with another you enjoy—peppers, artichoke hearts, or spinach are good choices. If you remove a vegetable, add a comparable amount of another so the salad stays hearty.

Pre-made dressing: Use store-bought dressing in a pinch, but homemade vinaigrette adds a fresher, brighter flavor.

Vegan tortellini salad: Substitute plant-based tortellini for the pasta to change the texture and make it more substantial.

Step 1: Cook the pasta according to package directions. Drain and rinse under cool water to stop the cooking and cool the pasta; shake off excess water.

Step 2: Whisk the vinaigrette ingredients together in a small bowl until emulsified, then set aside.

Step 3: Prep the vegetables, herbs, and other mix-ins as listed in the ingredient list.

Step 4: In a large bowl combine the cooled pasta with vegetables and basil. Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately or refrigerate until ready to serve.

Expert tips

• Make extra dressing: Pasta can absorb dressing while resting, so keep extra vinaigrette on hand to refresh the salad before serving.
• Use fresh produce: Fresh vegetables and herbs make a big difference in both flavor and texture—choose ripe tomatoes and crisp cucumbers.
• Prep ahead: Preparing the salad a few hours or overnight ahead improves the flavor as the ingredients meld.

Most dry pastas are vegan since they contain just durum wheat and water. Always check labels if you want to be sure—egg-containing fresh pasta is the main exception.

Yes. Let the pasta cool before combining it with vegetables and dressing. Rinsing cooked pasta under cold water speeds cooling and prevents it from clumping.

Vegan Pasta Salad

Kelsey Riley