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Vegan Pasta Salad

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Vegan Pasta Salad is the plant-based spin on a classic Italian pasta salad recipe. Artichokes, capers, Kalamata olives, red onion, beets, and macaroni are tossed in a mouth-watering Italian vinaigrette. No one will even know this delicious pasta salad is 100% plant-based.

Italian Vegan Pasta Salad in glass bowl on blue background

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!

Blogpost Contents hide
1) Italian vegan pasta salad key ingredients
2) Pantry staple pasta salad
3) How to make vegan pasta salad
4) How to cook pasta in the Instant Pot
5) Recommended tools
6) More pasta salad recipes
7) Vegan Italian Pasta Salad

Italian vegan pasta salad key ingredients

Pasta salad ingredients

  • macaroni pasta
  • beets (canned, roasted, or pressure cooked)
  • artichokes
  • capers
  • Kalamata olives (or preferred olives)
  • red onion
  • fresh basil

Vegan Italian dressing

  • extra virgin olive oil
  • white vinegar
  • lemon juice
  • Dijon mustard
  • fresh garlic
  • Kosher salt
  • black pepper

Pantry staple pasta salad

This salad is 80% pantry staples! Macaroni noodles, artichokes, capers, Kalamata olives, pickled beets or pressure cooked 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 staples. The fresh red onion and fresh basil don't hurt one single bit either.

Italian Vegan Pasta Salad in glass bowl on blue background

How to make vegan pasta salad

  1. Cook the macaroni, rinse, drain, and chill.
  2. Chop and slice the other ingredients.
  3. Make the vinaigrette; cover and chill.
  4. To serve, simply toss everything together in a large bowl and serve.

How to cook pasta in the Instant Pot

  1. Add pasta and enough water to cover the pasta, along with 1/2 tsp salt to the Instant Pot.
  2. Close the lid, set pressure valve to "sealing".
  3. Pressure cook on HIGH for 2 minutes.
  4. Allow the cooker to sit, undisturbed, for a 10-minute natural pressure release.
  5. 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

Italian Vegan Pasta Salad in glass bowl on blue background

Other healthy vegan salads

More pasta salad recipes

* Note: these are not vegan

Italian Vegan Pasta Salad in glass bowl on blue background

Vegan Italian Pasta Salad

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 macaroni salad at any food event and watch it disappear!
5 from 15 votes
Print Pin
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Yield: 6 1-cup servings
Author: Traci The Kitchen Girl

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.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Notes

How to cook pasta in the Instant Pot
  1. Add pasta and enough water to cover the pasta, along with 1/2 tsp salt to the Instant Pot.
  2. Close the lid, set pressure valve to “sealing”.
  3. Pressure cook on HIGH for 2 minutes.
  4. Allow the cooker to sit, undisturbed, for a 10-minute natural pressure release.
  5. 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.
If you want to cook fresh beets for this recipe, follow these instructions:
Method #1: Boil the beet(s) in hot water until fork-tender; run it under cold water and remove skin (it should practically fall off; set aside to cool.
Method #2: Roast the beet by peeling, dicing, tossing in olive oil and roasting at 400°F for 10 minutes, or until fork tender.

Nutrition

Serving: 1cup | Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 496mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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(top) Italian Vegan Pasta Salad in glass bowl on blue background (bottom) title text
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About The Kitchen Girl

Hi! I'm Traci and I'm sharing my easy recipes with everyday ingredients, straightforward instructions, and ALL the flavor. We have food for every occasion. Start with my easy dinner recipes and eat happy tonight!

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Comments

  1. Alexandra says

    5 stars
    Delicious, fresh and vibrant! Packed full of flavour, and looks amazing too, with all those lovely colours!

    Reply

    • Traci Antonovich says

      Thanks, Alexandra...the flavor is ALL here 🙂

  2. Beth Neels says

    5 stars
    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!

    Reply

    • Traci Antonovich says

      Awesome, Beth...I'm right there with you! So glad you enjoy this one 🙂

  3. Ksenia @ At the Immigrant's Table says

    5 stars
    This salad has many of my favourite ingredients, especially loving the addition of beets!

    Reply

    • Traci Antonovich says

      Thanks, Ksenia! Yes...we LOVVVVE the beet in a pasta salad. So nutritious! 🙂

  4. Chris Collins says

    5 stars
    I'm always looking for new pasta salad recipes and this Italian version looks beyond delicious! Can't wait to try it!

    Reply

    • Traci Antonovich says

      Thanks, Chris! Enjoy!

  5. Dannii says

    5 stars
    Pasta salad is a must in the summer and I love this vegan version.

    Reply

    • Traci Antonovich says

      Thanks, Dannii! So glad you can enjoy it 🙂

  6. Tara says

    5 stars
    I love all that color! And it comes together so easily too! Sounds perfect paired with the lemony dressing.

    Reply

    • Traci Antonovich says

      Thanks, Tara! Yes, the lemony dressing takes the pasta salad over the top! 🙂

  7. Tatiana says

    5 stars
    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!

    Reply

    • Traci Antonovich says

      Thanks, Tatiana! So glad you'll enjoy the dressing! It's one of my favs...and so easy!

  8. Raia Todd says

    5 stars
    Gorgeous pasta salad! Love the addition of artichokes. 🙂

    Reply

    • Traci Antonovich says

      Thanks Raia! Artichokes in pasta salad are my fav! 🙂

  9. Em says

    5 stars
    This pasta salad looks so good!

    Reply

    • Traci Antonovich says

      Thanks Em...love hearing it! 🙂

  10. Lisa Huff says

    5 stars
    Loving all the veggies in this pasta salad! Perfect for potlucks and parties!

    Reply

    • Traci Antonovich says

      Thanks, Lisa! It's party-ready! 😉

  11. Neha says

    5 stars
    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.

    Reply

    • Traci Antonovich says

      Thanks Neha...yep, no dairy needed here 🙂

  12. Tatiana says

    5 stars
    It looks fresh and yummy with vegie ingredients. Such a great dish for this summer, many thanks for sharing.

    Reply

    • Traci Antonovich says

      Aww thanks...and you're so welcome, Tatiana 🙂

  13. Pam Greer says

    5 stars
    This is the best pasta salad! With no mayo, I feel good about bringing it to our picnics!

    Reply

    • Traci Antonovich says

      Awesome! Glad to hear it, Pam! Enjoy 🙂

  14. Kate says

    5 stars
    Mm this looks perfect for summer and so yummy! Thanks for the recipe!

    Reply

    • Traci Antonovich says

      Thanks Kate!! You're so welcome 🙂

  15. Lauren Vavala | DeliciousLittleBites says

    5 stars
    I love pasta salad with a zesty dressing like this any day over a mayo based one - great recipe!

    Reply

    • Traci Antonovich says

      Thanks Laura! Who needs mayo when you have a delicious vinaigrette, right? 🙂