This Vegan Pasta Salad is the plant-based spin on a classic Italian pasta salad recipe. Artichokes, capers, Kalamata olives, red onion, beets, basil, and macaroni are tossed in a mouth-watering citrus vinaigrette. Serve this delicious vegan pasta salad at any food event and watch it disappear!
Italian Vegan Pasta Salad
This refreshing, plant-based Italian pasta salad is veggie loaded and tossed in a zesty vinaigrette. It’s everything you want in a pasta salad minus the dairy products. But you won’t miss them because there is so much awesome happening in every single bite!
Italian vegan pasta salad ingredients
For the salad:
- macaroni pasta
- beets
- artichokes
- capers
- olives (I used Kalamata)
- red onion
- fresh basil
For the dressing:
- extra virgin olive oil
- white vinegar
- lemon juice
- Dijon mustard
- fresh garlic
- Kosher salt
- black pepper
A ‘pantry staple’ pasta salad recipe
This salad is 80% pantry staples! Macaroni noodles, artichokes, capers, Kalamata olives, pickled beets, and of course, the vinaigrette ingredients. It’s actually pretty amazing the amount of flavor and texture you can pack into a pasta salad using mostly pantry stapes. The fresh red onion and fresh basil don’t hurt one single bit either.
How to make Italian pasta salad vegan
* see full recipe below
Step 1. Cook the macaroni, rinse, drain, and chill.
Step 2. Chop and slice the other ingredients.
Step 3. Make the vinaigrette; cover and chill.
Step 4: To serve, simply toss everything together in a large bowl and serve.
How to cook pasta in the Instant Pot
- Add pasta and enough water to cover the pasta, along with 1/2 tsp salt to the Instant Pot.
- Close the lid, set pressure valve to “sealing”.
- Pressure cook on HIGH for 2 minutes.
- Allow the cooker to sit, undisturbed, for a 10-minute natural pressure release.
- Release excess steam (if any) by carefully turning pressure release valve to “venting”, then cool-water rinse and drain the pasta, and refrigerate until ready to use.
Recommended tools
- chef knife
- cutting board
- 3.5 qt saucepan
- tongs
- mixing bowls
- stainless steel colander
- air-tight storage containers
Other healthy vegan salads
- Chickpea Salad Sandwich
- Lemony Kale Chickpea Avocado Salad
- Asian Slaw with Quinoa and Sesame Ginger Dressing
- Veggie Quinoa Chopped Salad
Easy pasta salad recipes
* Note: these are not vegan
- Pesto Tortellini Pasta Salad
- BLT Pasta Salad with Avocado and Ranch [not vegetarian]
- Macaroni Salad with Greek Yogurt Dressing
- Pesto Pasta Macaroni
Vegan Italian Pasta Salad
Ingredients
Pasta salad ingredients
- 1 1/2 cups Macaroni noodles uncooked
- 1/2 cup Pickled Beets chopped
- 1/2 cup Artichoke Hearts chopped
- 1/4 cup Capers chopped
- 1/4 cup Kalamata Olives chopped
- 1/4 cup Red Onion diced
- 1/4 cup Basil Leaves loosely chopped
Vinaigrette ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp White Vinegar
- 1 tbsp Lemon Juice
- 2 tsp Dijon Mustard
- 1 clove Garlic finely grated
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Instructions
- Cook MACARONI NOODLES using package instructions; rinse, drain, and set aside. * See Instant Pot pasta cooking instructions in recipe footnotes.
- In a small mixing bowl, combine OLIVE OIL, VINEGAR, LEMON JUCE, DIJON, GARLIC, SALT, and PEPPER; rigorously whisk until well-combined; refrigerate until ready to use.
- Toss together MACARONI, BEETS, ARTICHOKES, CAPERS, OLIVES, ONION, and VINAIGRETTE until coated. Refrigerate in an airtight container up to 5 days.
- To serve, chop BASIL and fold into salad. Serve chilled.
RECIPE NOTES
- Add pasta and enough water to cover the pasta, along with 1/2 tsp salt to the Instant Pot.
- Close the lid, set pressure valve to “sealing”.
- Pressure cook on HIGH for 2 minutes.
- Allow the cooker to sit, undisturbed, for a 10-minute natural pressure release.
- Release excess steam (if any) by carefully turning pressure release valve to “venting”, then cool-water rinse and drain the pasta, and refrigerate until ready to use.
Nutrition
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Delicious, fresh and vibrant! Packed full of flavour, and looks amazing too, with all those lovely colours!
Thanks, Alexandra…the flavor is ALL here 🙂
Such a nice, fresh twist on traditional pasta salad! We didn’t miss the mayo and cheese! I’ll definitely be making this one again!
Awesome, Beth…I’m right there with you! So glad you enjoy this one 🙂
This salad has many of my favourite ingredients, especially loving the addition of beets!
Thanks, Ksenia! Yes…we LOVVVVE the beet in a pasta salad. So nutritious! 🙂
I’m always looking for new pasta salad recipes and this Italian version looks beyond delicious! Can’t wait to try it!
Thanks, Chris! Enjoy!
Pasta salad is a must in the summer and I love this vegan version.
Thanks, Dannii! So glad you can enjoy it 🙂
I love all that color! And it comes together so easily too! Sounds perfect paired with the lemony dressing.
Thanks, Tara! Yes, the lemony dressing takes the pasta salad over the top! 🙂
Oh I love that there’s a homemade dressing for the pasta salad. I am always looking to serve my family something a little healthier. Thanks for the recipe!
Thanks, Tatiana! So glad you’ll enjoy the dressing! It’s one of my favs…and so easy!
Gorgeous pasta salad! Love the addition of artichokes. 🙂
Thanks Raia! Artichokes in pasta salad are my fav! 🙂
This pasta salad looks so good!
Thanks Em…love hearing it! 🙂
Loving all the veggies in this pasta salad! Perfect for potlucks and parties!
Thanks, Lisa! It’s party-ready! 😉
I am watching my weight these days and loving the fact that this pasta looks so yum without any mayo or cheese! Loving your clicks.
Thanks Neha…yep, no dairy needed here 🙂
It looks fresh and yummy with vegie ingredients. Such a great dish for this summer, many thanks for sharing.
Aww thanks…and you’re so welcome, Tatiana 🙂
This is the best pasta salad! With no mayo, I feel good about bringing it to our picnics!
Awesome! Glad to hear it, Pam! Enjoy 🙂
Mm this looks perfect for summer and so yummy! Thanks for the recipe!
Thanks Kate!! You’re so welcome 🙂
I love pasta salad with a zesty dressing like this any day over a mayo based one – great recipe!
Thanks Laura! Who needs mayo when you have a delicious vinaigrette, right? 🙂