Vibrant Vegan Pasta Salad with Mediterranean Veggies and Herbs

This quick and simple Vegan Pasta Salad is ready in under 20 minutes from start to finish. It uses straightforward, wholesome ingredients that create a colorful and flavorful dish. The salad is completed with a creamy Avocado Cilantro Dressing, which is the reason this recipe is such a family favorite.

This pasta salad is a go-to for BBQs, picnics, and family gatherings — it’s a crowd-pleaser that kids enjoy, too. Because it’s vegan, everyone at the table can enjoy it, and even regular meat-eaters tend to ask for seconds. While it’s perfect in warm weather, we often make it year-round.

The recipe can be made gluten-free simply by choosing a gluten-free pasta. There are no added sugars or preservatives, so it’s a healthier alternative to many store-bought pasta salads.

How to Make a Vegan Pasta Salad?

This salad is easy to prepare and very flexible. You don’t need specialty items — use whatever vegetables you have on hand. The ingredients listed are easily swapped for other vegetables you prefer; see the variations section for ideas.

Here’s What You’ll Need:

Basic ingredients include a green bell pepper, yellow bell pepper, eggplant, cherry tomatoes, red onion, and pasta. For the dressing, the creamy Avocado Cilantro Dressing pairs perfectly with the roasted vegetables and pasta.

The Directions:

Begin by cubing the green and yellow bell peppers and the eggplant, halving the cherry tomatoes, and quartering the red onions. Toss the vegetables with a little olive oil, then season lightly with salt and pepper. Spread them in a single layer on a roasting sheet so they can caramelize and crisp up.

Roast the vegetables on the middle rack of a preheated oven at 400°F (200°C) for about 15 minutes, flipping once midway. Roasting enhances the vegetables’ natural sweetness and adds a depth of flavor that makes this salad especially tasty.

While the vegetables roast, cook your pasta according to the package instructions in well-salted water, then drain. There’s no need to add oil to the cooking water. Short pasta shapes like penne or fusilli work best here, but choose your favorite short pasta or a gluten-free alternative if needed.

When the pasta and vegetables are ready, combine them in a large bowl and toss with the Avocado Cilantro Dressing until everything is evenly coated. Serve the salad at room temperature or chilled. Garnish with fresh herbs if desired, and enjoy.

Recipe Variations:

This pasta salad is highly adaptable. Use any short-shaped pasta you like — penne, fusilli, or gluten-free alternatives such as chickpea or pea-based pasta are all good choices. You can also use homemade pasta if you prefer.

Swap or add vegetables based on what’s in season or what you have available. Choose vegetables that roast well; keep in mind cooking times differ — for example, potatoes take longer than cherry tomatoes, so add quick-roasting items later in the roast. Here are a few ideas to inspire variations:

• Roasted radishes or roasted swede/rutabaga for an earthy twist
• Roasted Brussels sprouts or roasted carrots
• Roasted zucchini or fresh sweet corn

Storing Tips:

Leftovers keep well in the refrigerator. If you add the dressing before storing, consume the salad within 24 hours. If you keep the dressing separate from the pasta and roasted vegetables, the components can be refrigerated for up to three days. For best texture, dress the salad just before serving.

Garnish with fresh herbs when ready to serve for added brightness.

Vegan Pasta Salad

Easy and quick Vegan Pasta Salad that takes less than 20 minutes to prepare. Made with simple ingredients for a healthy, colorful, and tasty result.

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Ingredients

• 1 green bell pepper (medium)
• 1 yellow bell pepper (medium)
• 1 eggplant
• 7 ounces (200g) cherry tomatoes
• 2 red onions
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 12 ounces (340g) pasta
• 1 cup Avocado Cilantro Dressing
• Fresh herbs to garnish

Instructions

1. Cook the pasta in salted water according to package instructions, then drain.
2. Preheat the oven to 400°F (200°C).
3. Cube the bell peppers and eggplant, halve the cherry tomatoes, and quarter the red onions.
4. Toss the vegetables with olive oil, salt, and pepper until evenly coated.
5. Spread the vegetables in a single layer on a roasting pan and roast for about 15 minutes, flipping halfway, until tender and slightly caramelized.
6. Toss the cooked pasta with the roasted vegetables and the Avocado Cilantro Dressing. Serve at room temperature or cold.

Notes

• Roasting the vegetables significantly enhances the salad’s flavor and texture.
• If the dressing is added before storing, consume leftovers within 24 hours. If stored undressed, components keep up to 3 days in the fridge.
• Customize freely: swap pasta types, try gluten-free options, and use any vegetables that roast well.

Nutrition

Calories: 190 kcal |
Carbohydrates: 22 g |
Protein: 4 g |
Fat: 4 g |
Sodium: 748 mg |
Fiber: 7 g |
Sugar: 12 g

Nutrition information is approximate and provided for convenience.