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Bowl of vegan pasta salad

Garden pasta salad (vegan)

Easy, healthy and delicious grilled vegetable pasta salad. Fantastic vegan summer salad to take to a party and share with a friend. Grilled vegetables and pasta come together in an easy, homemade vegan Italian dressing. Tastes even better when it’s sat in the fridge for a day.
5 from 2 votes
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Course: Side Dish
Cuisine: Mediterranean
Keyword: grilled vegetables, pasta salad, quick, side dish, summer salad, vegan
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 8
Calories: 406kcal
Author: Maria

Ingredients

Italian dressing

  • ½ cup olive oil
  • ¼ cup white wine vinegar (can also use red wine vinegar)
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar
  • 1 clove garlic (pressed or minced)
  • 2 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • teaspoon salt (or salt to taste)
  • ¼ cup finely grated Violife vegan parmesan (optional )
  • ½ tsp black pepper

Pasta salad

  • 1 lb bag of pasta (cooked al dente)
  • 2 small zucchinis
  • 1-2 bell peppers
  • ½ red onion
  • ¼ cup kalamata olives
  • ½ cup jarred artichoke hearts
  • Handful of cherry tomatoes
  • Handful of baby arugula (optional)
  • 16 oz can of cannellini or great northern beans (drained and rinsed)
  • Violife vegan feta cheese (optional but tastes really good in this)
  • Top with fresh basil and grated vegan parmesan cheese at the end

Instructions

  • Grill or sauté the zucchini, peppers and onions. Tastes really good to season with salt or a steak seasoning. Brush with a little olive oil if grilling.
    2 small zucchinis, 1-2 bell peppers, ½ red onion
  • Cook your pasta according to the package. Drain and rinse with cold water
    1 lb bag of pasta
  • Chop up your olives, artichoke hearts and tomatoes. Drain and rinse your white beans. Add them to a large mixing bowl with the cooked pasta and grilled vegetables.
    ¼ cup kalamata olives, ½ cup jarred artichoke hearts, Handful of cherry tomatoes, 16 oz can of cannellini or great northern beans, Handful of baby arugula
  • Mix together the dressing ingredients in a jar. Shake well, and pour over the pasta salad
    ½ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon lemon juice, 1 teaspoon dijon mustard, 1 teaspoon sugar, 1 clove garlic, 2 teaspoon Italian seasoning, 1 teaspoon onion powder, 1½ teaspoon salt, ½ tsp black pepper, ¼ cup finely grated Violife vegan parmesan
  • Top with some fresh basil and vegan parmesan cheese

Video

Notes

  • I love using the spiral or bow tie pasta for this but use whatever is your favorite
  • Make sure not to over cook the pasta.
  • Once pasta is cooked, rinse immediately with cool water so that the pasta doesn’t continue to cook and become gummy
  • If you want an even easier way to make this, use a store bought Italian dressing instead of making it yourself. Just check the ingredients that it doesn’t have cheese in it.
  • If you can get your hands on some Violife vegan parmesan, or feta, do so! It tastes so good in this pasta salad
  • Season your grilled veggies with some steak seasoning, or just good ol’ plain salt. Whatever you do, don’t leave them bland and unseasoned. Also make sure to brush them with a little olive oil
  • If you don’t feel like grilling the vegetables, it works to sauté them as well. They taste amazing if you use a cast iron skillet.
  • Top this with some fresh basil if you have it. It tastes amazing.
  • This grilled veggie pasta salad tastes even better when it’s had a chance to sit in the fridge for a day. Make this the day before a party or bbq to really let the flavors sink in.

Nutrition

Nutrition Facts
Garden pasta salad (vegan)
Amount per Serving
Calories
406
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Sodium
 
1535
mg
67
%
Potassium
 
276
mg
8
%
Carbohydrates
 
35
g
12
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
11
g
22
%
Vitamin A
 
1112
IU
22
%
Vitamin C
 
29
mg
35
%
Calcium
 
81
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.