This Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing! The perfect make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily Gluten-free.
Want to know what I’ve had for lunch frequently this past month? Pasta Salad – the best I’ve had in a long time! I present you a super easy summer pasta salad with farfalle pasta, juicy fresh tomatoes, grilled veggies, chickpeas, fresh herbs, and a quick homemade Italian dressing. It takes your tastebuds straight to Italy.
One of the best things about pasta salad is that you can make it ahead of time and refrigerate it. Then when you get home after a day out and about your dinner is all ready! But you can also take it with you wherever you go. This vegan Pasta Salad is amazing for potlucks and picnics but you do not need to wait to be invited to a get-together to get some summer pasta salad magic in your life.
Summertime Bliss: Try Our Scrumptious Vegan Pasta Salad Recipe!
This Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing! The perfect make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily made Gluten-free
Prep: Cook the pasta according to instructions then rinse in cold water and set aside. Chop the tomatoes. Slice the zucchini slightly diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices.
Slice the onion into a half-inch wedge and either use a skewer or a toothpick to hold them together. Then brush a grill pan with oil and place the zucchini, peppers, and onion on the grill pan. Brush the zucchini, peppers, and onion on top with oil. Add a dash of salt and pepper.
Quick & Easy Pasta Salad
Grill over medium-high heat until you get good grill marks on both sides then set aside. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done
Add all the salad ingredients to a large bowl. The pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas , basil and toss well.
⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐Sometimes all you need is a QUICK & EASY pasta dish to make everything okay. Today we’re cooking up this simple VEGAN Pasta Salad that comes together with a handful of simple ingredients and a delicious dressing.
Easy Vegan Pasta Salad
If you’re looking for more pasta salad inspiration, you should also try his Ranch Pasta Salad (vegan friendly!), Vegan Macaroni Salad, Lemon Broccoli Pasta Salad, and this Cucumber Vegan Pasta Salad!
Growing up, I ate a LOT of pasta salad (zero complaints!). This pasta salad is my attempt to replicate my moms pasta salad which is a highly requested dish at ALL family functions.
It’s filled with veggies, pasta of your choosing (I always find myself reaching for spirals or bowties in this dish), and a simple to make dressing to add a nice burst of flavor to everything.
Summer Pasta Salad With Zucchini, Corn And Cilantro Pesto (vegan!)
Speaking of the pasta, you can use really ANY kind of pasta here that you would like! Since we’re simply mixing it in with a few other ingredients after it has already been cooked, you can have your pick. Any plant based, gluten full or gluten free pasta would work well here! I’ve tried this before with red lentil pasta and LOVED IT!
I tried out a few combos to decide which dressing to use for this pasta salad. I ended up going with a simple Italian dressing using ingredients I already had in the house.
You can serve it warm but I typically prefer my pasta salad cold. Simply rinse your cooked pasta under cold water to cool in down before mixing it with the veggies and the dressing. Easy peasy.
Easy Vegetarian Pasta Salad
I made this pasta salad on a Sunday and ate on it for pretty much the entire week. So, if you’re wondering how long this pasta salad is good for, I’d say you’re good for about 4-5 days at least.
To properly store it, I suggest putting it in an air tight container and keeping it in the fridge for up to 5 days. If you’re making it as a meal prep recipe, I suggest rationing out the dressing and pouring it on right before serving.
Other Plant Based Pasta Salads: Ranch Pasta Salad Cucumber Pasta Salad Lemon & Broccoli Pasta Salad Fall Inspired Pasta Salad Macaroni Salad See How To Make the Pasta Salad:
Creamy Vegan Pasta Salad Recipe
*You can use any kind of pasta here including a gluten free variation if you desire! Just make sure that you cook it according to the package instructions as they’re all very differentVegan Pasta Salad is an easy recipe to whip up using a handful of ingredients tossed with a simple vinaigrette. It’s customizable, can be made ahead of time, and of course – we think it’s absolutely delicious!
This cold pasta salad recipe will be a welcome addition to your meal rotation during the summer months when temperatures rise and you want a quick and healthy meal without any fuss.
Full of freshness and simple to make, this is my go-to easy pasta salad recipe for potlucks and gatherings. It beats store-bought every time!
Vegan Pasta Salads Even Non Vegans Will Love
Vegan Pasta Salad ingredients include: pasta, chickpeas, olives, bell pepper, red onion, tomatoes, parsley, olive oil, vinegar, oregano, garlic powder, lemon, salt + pepper.
In this recipe, cooked pasta is tossed with fresh veggies and a delicious homemade vinaigrette, creating a tasty pasta salad everyone will love!
Yes, you can use any short-style pasta you have on hand, such as fusilli, rotini, penne, shells, bow ties, and elbow pasta are all great and would work well in this recipe. Whole grain pasta is a healthy choice, and use gluten-free pasta for diet restrictions.
Tasty Vegan Pasta Salad Recipes (cold & Warm)
Yes, feel free to add or swap the veggies to taste. It’s a great way to use up whatever veggies you have in your fridge. I’ve kept it simple, using bell pepper, red onion, cherry tomatoes, and olives. Other diced veggies that work well are:
Yes, this pasta salad can be made ahead of time and tastes even better after it’s been refrigerated. You just may want to add a little extra dressing. The pasta will soak it up. This is why I love to have extra lemons on hand to squeeze over top, adding a nice lemony flavor. If taking it to get-togethers, I would suggest making it no more than 24 hours in advance for the best quality.
How Long Is Pasta Salad Good For? This cold pasta salad will last in the refrigerator for up to 5 – 6 days if kept tightly sealed in an airtight container. It’s always best to toss the salad before serving.
The Perfect Vegan Summer Pasta Salad
Meal prep: Meal prep is a breeze with this very forgiving and storable pasta salad. I was able to fill 5 (3-cup) containers with this recipe.
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
The perfect quick and easy pasta salad made from scratch is loaded with veggies, hearty pasta and finished off with a tangy dressing! This is a classic, go-to summer side or main dish that’s 100% vegan.
Summer Pasta Salad For Every Bbq Party
Assemble: Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley. Pour the dressing over top and gently toss to coat.
Store: Keep leftovers in an airtight container for up to 6 days. Give a good toss before serving. Add more vinegar, oil and/or lemon as needed for moisture.
For convenience, use 1/4 – 1/3 cup of your favorite Italian dressing. You may also like to try this Flax & Evo Balsamic Vinaigrette for variation.
Healthy Rainbow Pasta Salad
The chickpeas can be optional, but do add a nice amount of protein, rounding out the nutritional profile and making this a good main dish.
Make ahead: Can be made 1 – 2 days in advance. The pasta may soak up most of the moisture, so you may want to make extra dressing for serving. Or make the components ahead and toss together when ready to serve.
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