Creamy Vegan Pasta Salad Recipe
As we enter the warmer months, I seriously love having recipes like this ready to eat in the fridge. Gluten-free, vegan, healthy, and ready in under 25 minutes, this Creamy Vegan Pasta Salad is an absolute favorite!
The creamy dressing is so flavorful and the Jovial Farfalle rice flour pasta has the perfect texture despite being gluten-free. However, feel free to use any type of pasta you want! Heading into picnic and BBQ season, I’ll be making this over and over to feed our family and friends. It’s so yummy and easy to make!
You’ll Also Love: Vegan Pasta Bake
Ingredients
Full of veggies, gluten-free pasta, and a creamy dressing, this healthy meal has fresh ingredients that are easy to find. Here’s what you’ll need for this recipe:
Salad Ingredients
- Gluten-Free Farfalle – I love the bowtie shape for pasta salad, but any pasta shape like penne or elbows will work. Feel free to use any type of pasta! Whole wheat, chickpea pasta, or regular pasta are all great options.
- Broccoli, Grape Tomatoes, Diced Cucumbers, and Red Bell Pepper – These veggies make a crunchy combination that stands up well to the creamy dressing, but feel free to substitute with vegetables you have on hand or prefer.
- Black Olives, Fresh Basil, and Pickled Red Onions – These flavor boosters are so good! Feel free to use dried basil or freshly sliced red onions, instead.
Dressing Ingredients
- Vegan Mayo – I love this brand but feel free to use your favorite vegan mayonnaise. Or regular mayo for a non-vegan option!
- Dijon Mustard, Olive Oil, and Lemon Juice
- Italian Seasoning, Garlic, Salt and Pepper
How to Make Creamy Vegan Pasta Salad
This quick recipe comes together so fast and stores well in the fridge! Here’s how to make this Creamy Vegan Pasta Salad:
1. Cook the Pasta
Follow the directions on the box, cooking the pasta until al dente. Drain and rinse the gluten-free farfalle with cold water to stop the cooking process.
2. Chop & Prep the Salad Ingredients
Chop and measure the remaining salad ingredients and add them to a large bowl.
3. Whisk the Dressing
Add the vegan mayonnaise, Dijon mustard, olive oil, lemon juice, and seasonings to a medium bowl and whisk well until it’s smooth and creamy.
4. Put It All Together
Add the rinsed pasta and dressing to the large bowl of veggies and stir to combine. Top with olives, basil, and pickled red onions. Fold them in, serve, and enjoy!
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Tips & Variations
Pasta – I used Jovial Gluten-Free Pasta, which has a great texture! Just make sure you don’t overcook it and follow the steps to rinse it with cold water. This will help it stop cooking and hold that bowtie shape.
Protein – Add some extra protein by tossing in a can of drained and rinsed chickpeas, sautéed firm tofu, or grilled seitan.
Veggies – This Creamy Vegan Pasta Salad is super versatile! Use the veggies you have on hand or substitute with your favs. Celery, radishes, carrots, peas, artichoke hearts, and greens like spinach or arugula would all work well with the creamy dressing and pasta.
Dressing – Missing Italian seasoning? Make your own simply using this recipe! Add more fresh herbs, like dill, chives, or parsley if you’d like as well. You can also use a store-bought dressing to save time!
Love this pasta salad? Get more warm-weather recipes here: 100+ Light Summer Meals
Storing Creamy Vegan Pasta Salad
The flavors of this Creamy Vegan Pasta Salad get better over time so feel free to make it a day ahead if you want! Store it in an airtight container in the fridge for 3-5 days. Stir the pasta salad well before serving after refrigeration.
I don’t suggest freezing it. Thawing creamy pasta salad can leave it watery and the texture of the pasta doesn’t hold up well. Trust me – stick with keeping it in the refrigerator for best results!
More Delicious Vegan Recipes You’ll Love
- Vegan Turmeric Quinoa Power Bowls
- Vegan Spicy Thai Tofu Tacos
- Chili Lime Vegan Shrimp Bowls
- Vegan Strawberry Shortcake
- Vegan Lemon Blueberry Cake
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Creamy Vegan Pasta Salad
Ingredients
Salad Ingredients
- 1 12-ounce box gluten-free pasta
- 1 1/2 cups broccoli florets (finely chopped)
- 1 cup halved grape tomatoes
- 3/4 cup diced cucumber
- 3/4 cup finely diced red pepper
- 1/4 cup sliced black olives
- 1/4 cup loosely chopped basil
- 1/4 cup pickled red onions
Dressing Ingredients
- 1/3 cup vegan mayonnaise
- 2 Tablespoons dijon mustard
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the pasta according to directions.
- Meanwhile, chop and prep the veggies, then add everything into a large mixing bowl.
- In a separate bowl, whisk the dressing ingredients together until smooth.
- Once the pasta has finished cooking, drain it and rinse well with cold water.
- Add the pasta to the veggies, then combine.
- Fold the dressing into the pasta salad. Enjoy!
Laura M. says:
Delicious, simple, and forgiving – this recipe will be my new go-to for weekday lunches and fancy dinner gatherings.
The sauce is perfectly tangy and lays an exceptional foundation for the rest of the salad ingredients. I did not have any of the vegetables other than a jar of black olives, but it turned out delicious with a diced red bell pepper and can of great northern beans. 12/10 will make again!
Jar Of Lemons replied:
Thanks, Laura! So glad you enjoyed this pasta salad!