Is this pasta salad really oil-free?

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.

Can I make this gluten-free?

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.

Can I use store-bought Italian dressing?

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.

Can this be a main dish?

Yes. Add more white beans or chickpeas, maybe some extra fresh veggies, and you’ve got a filling main course or meal prep lunch.

How long does it last in the fridge?

Stored in an airtight container, it’ll keep for up to 4 days. The flavor usually improves by day two.

Easy Vegan Summer Pasta Salad (Cold, Fresh, & Delicious)

Easy Vegan Summer Pasta Salad (Oil-Free)

Recipe by Shane Martin

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.

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5 from 1 review

Ingredients

Scale

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
1/4 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.

Some of the links in this post may be affiliate links. If you click and make a purchase, I might earn a small commission at no extra cost to you. All opinions and recipes are my own.

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

Find it online: https://shaneandsimple.com/easy-vegan-summer-pasta-salad-oil-free/