This easy vegan summer pasta salad is a cold vegan pasta salad loaded with fresh veggies and a zesty oil-free Italian dressing. It's the perfect side dish for summer picnics, barbecues, and meal prep lunches.
5-Star Review
"This is the best cold vegan pasta salad I've ever made. Tons of flavor, no extra virgin olive oil, and everyone went back for seconds!" ⭐️⭐️⭐️⭐️⭐️
Easy Vegan Summer Pasta Salad (Oil-Free)
Growing up, I avoided pasta salad at every potluck like it was contagious. I'd walk down the picnic table, eyeballing the grilled stuff and the baked beans. It was a hard pass on the big bowl of cold salad that looked like warm pasta taking a bath in Italian dressing.
I never understood why adults were piling it on their plates like it was their last meal. Now I get why people love a good cold pasta salad.
It's easy, feeds a crowd, and goes with just about everything on the picnic table. But I still don't love the greasy, heavy version.
So this is my spin: an easy, oil-free vegan summer pasta salad that's full of crunchy veggies, tossed with a bright, homemade vegan Italian pasta salad dressing made with whole foods instead of oil.
It's simple, colorful, and the kind of dairy-free pasta salad that actually leaves you feeling good. Just sayin'.
Shane's Tips
- Cook the pasta just until al dente. Overcooked pasta turns mushy once you add the dressing and let it chill.
- Salted water is your friend. Add sea salt to the pot of water so the pasta has flavor before you mix in the dressing.
- Rinse with cold water after draining. This cools the pasta and keeps those rotini spirals from sticking together in the cold salad.
- Let it chill. At least 30 minutes in the fridge helps this cold pasta salad soak up all that flavor and taste even better at summer parties.
- Taste before serving. Add a little extra black pepper, lemon juice, or salt if the flavors seem flat right out of the airtight container.
Ingredients (With Personality)
Here's what you'll need for this easy recipe. Use pantry staples and fresh produce you can find at any grocery store!
- Rotini pasta: Those little spirals grab onto the dressing like champs and make the perfect short pasta for a cold vegan pasta salad.
- Oil-free Italian dressing: Tangy, herby, and the backbone of the whole dish. My oil-free Italian dressing uses pantry staples like red wine vinegar, lemon juice, maple syrup, garlic powder, and Italian seasoning for tons of flavor without extra virgin olive oil.
- Cucumbers: Cool, crisp, and refreshing, they’re great crunchy veggies for a summer pasta salad. (FYI, I prefer English cucumbers)
- Tomatoes or cherry tomatoes: Juicy and slightly sweet. Use ripe tomatoes or cherry tomatoes for the best flavor and color.
- Green onions: A mild bite without overpowering everything.
- Vegan Parmesan cheese: Adds that salty, cheesy vibe without dairy, keeping this a dairy-free pasta salad.
- Italian seasoning: Brings it all together with classic herb flavor.
- Salt and black pepper, to taste
How To Make Vegan Summer Pasta Salad
Cook the pasta. Bring a large pot of lightly salted water to a boil. Place the rotini pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
Cool the pasta. Rinse the pasta with cold water to stop the cooking process and cool it down. Shake off any excess water.
Toss with dressing and veggies. In a large bowl, toss the cooled pasta with Shane & Simple oil-free Italian dressing, cucumbers, tomatoes or cherry tomatoes, and green onions until everything is well coated.
Add the cheesy herb mix. In a small bowl, mix the vegan Parmesan cheese and Italian seasoning, then gently fold it into the salad.
Chill and serve. Cover and refrigerate the pasta salad for at least 30 minutes before serving. Give it a good stir, taste, and adjust salt and black pepper if needed. Enjoy!
Variations / Switch It Up
This easy vegan pasta salad recipe is flexible, so use what you have.
- Mediterranean / Greek pasta salad: Add Kalamata olives, black olives, green olives, artichoke hearts, and sun-dried tomatoes for a vegan Italian pasta salad or Greek pasta salad vibe.
- Protein boost: Stir in white beans or chickpeas to turn this into a main dish or meal prep lunch instead of just a great side dish.
- Veggie overload: Toss in bell peppers, red peppers, red onion, or other fresh vegetables to make an even more colorful pasta salad.
- Herb lovers: Add fresh basil, fresh parsley, or fresh oregano for more fresh herbs and tons of flavor.
- Creamy vegan pasta salad: Mix in a spoonful of hummus or cashew cream for a creamy pasta salad texture without dairy.
- Gluten-free option: Swap the rotini for your favorite gluten-free pasta and follow the package directions, cooking just until al dente.
And if you make it once and think "next time I'll add X," listen to that voice. This is one of those vegan pasta salad recipes that's easy to tweak.
Make-Ahead and Storage
This cold vegan pasta salad is built for summer parties, meal prep, and busy weeks.
- This cold vegan pasta salad is perfect for summer picnics, summer parties, and barbecue side dishes because it tastes even better after it sits.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- If it seems a little dry, add a splash of Italian dressing or lemon juice and toss before serving at room temperature or slightly chilled.
Easy Vegan Summer Pasta Salad (Oil-Free)
- Total Time55 minutes
- Yield8 servings 1x
- DietVegan
This easy vegan summer pasta salad is a cold vegan pasta salad loaded with fresh veggies and a zesty oil-free Italian dressing. It’s the perfect side dish for summer picnics, barbecues, and meal prep lunches.
Ingredients
- 16 ounces Rotini pasta
- Oil-free Italian dressing (one batch of Shane & Simple Italian dressing)
- 1 English cucumber or 2 regular medium cucumbers, chopped
- 2 cups of cherry tomatoes, chopped or halved
- 1 bunch of green onions, chopped
- ¼ cup of vegan Parmesan cheese
- 1 tablespoon of Italian seasoning
- Salt and black pepper, to taste
Instructions
- Cook the pasta. Bring a large pot of lightly salted water to a boil. Place the rotini pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
- Cool the pasta. Rinse the pasta with cold water to stop the cooking process and cool it down. Shake off any excess water.
- Toss with dressing and veggies. In a large bowl, toss the cooled pasta with the oil-free Italian dressing, cucumbers, tomatoes or cherry tomatoes, and green onions until everything is well coated.
- Add the cheesy herb mix. In a small bowl, mix the vegan Parmesan cheese and Italian seasoning, then gently fold it into the salad.
- Chill and serve. Cover and refrigerate the pasta salad for at least 30 minutes before serving. Give it a good stir, taste, and adjust salt and black pepper if needed. Enjoy!
Notes
Use rotini pasta so the spirals hold on to the dressing.
Cook pasta in salted water just until al dente, then rinse with cold water for the best texture.
This recipe is completely vegan and oil-free when made with vegan Parmesan and homemade Italian dressing.
Chill the pasta salad for at least 30 minutes so the flavors meld and the dressing soaks into the pasta.
Adjust salt, black pepper, and lemon juice after chilling-cold pasta salad usually needs a little extra seasoning.
Great make-ahead side dish for summer picnics, cookouts, and meal prep lunches; keeps 3-4 days in an airtight container in the fridge.
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Nutrition
- Serving Size: 1 cup
- Calories: 229
- Sugar: 3.2 g
- Sodium: 32.7 mg
- Fat: 3 g
- Carbohydrates: 45.6 g
- Fiber: 6.1 g
- Protein: 9.3 g
- Cholesterol: 0 mg
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Fridge
- Cuisine: Italian inspired
FAQ
Yes. As long as your Italian dressing doesn't use extra-virgin olive oil, avocado oil, or other added oils, this is an oil-free, whole-foods-friendly vegan pasta salad.
Absolutely. Just swap the regular pasta for gluten-free pasta and follow the package directions carefully. Don't overcook-gluten-free pasta is best al dente in cold pasta salad.
You can, but check the label. The typical Italian dressing in the store uses oil; if you want to keep this dairy-free pasta salad oil-free, look for an oil-free option or make your own with red wine vinegar, lemon juice, and herbs.
Yes. Add more white beans or chickpeas, maybe some extra fresh veggies, and you've got a filling main course or meal prep lunch.
Stored in an airtight container, it'll keep for up to 4 days. The flavor usually improves by day two.
What to Serve With Summer Pasta Salad
This summer veggie pasta salad is a perfect side dish and plays well with:
- Veggie burgers or black bean burgers at the picnic table
- BBQ jackfruit or pulled mushroom sandwiches
- Vegan Mexican Street Corn Salad
- Vegan macaroni salad or easy vegan pesto pasta salad for a summer pasta salad spread
It's the kind of cold pasta salad you bring to summer picnics and watch disappear while people swear they "don't really like pasta salad."
Let me hear from you…
If you tried this Easy Vegan Summer Pasta Salad or any other recipe from Shane & Simple, please leave a star rating and let me know how it went in the comments below. Thanks!
his is the best cold vegan pasta salad I’ve ever made. Tons of flavor, no extra virgin olive oil, and everyone went back for seconds!