Italian Vegan Pasta Salad

Italian Vegan Pasta Salad is inspired by traditional Italian pasta salad, only it’s totally plant-based. So, there’s no mayo and no cheese. You truly won’t miss the dairy when you bite into this chilled pasta salad with ample veggies and zesty vinaigrette. 

Italian Vegan Pasta Salad

This refreshing recipe can be made year-round, but it’s really fun when you can combine some pantry staples with seasonal, summer produce.

In mid-summer, red and gold beets are abundant.

For this salad, you can boil, peel and dice them into 1/4” pieces…and toss straight into the salad.

They add the perfect sweetness and crunch to this salad.

The perfect pantry staples…

When I speak of pantry ingredients, I’m referring to marinated artichokes, nonpareil capers, and Kalamata olives.

These are staples in my pantry and you’ll never see my kitchen without them.

How to make Italian Vegan Pasta Salad

Step 1. Cook pasta according to package instructions, then rinse cooked noodles to stop cooking, drain and refrigerate until ready to assemble the pasts salad.

Step 2. Make the vinaigrette; cover and chill until ready to assemble.

Step 3. Prepare the veggies; store them separately until ready to assemble.

Step 4: When you’re ready to serve, simply toss everything together in a large bowl and serve within a few hours.

* see full recipe below

Italian Vegan Pasta Salad Ingredients

For the salad:

• macaroni noodles
• red or yellow beet
• marinated artichokes
• nonpareil capers
• Kalamata olives
• red onion
• basil leaves

For the dressing:

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

Recommended tools

• chef knife
• cutting board
• 3.5 qt saucepan
• tongs
• mixing bowls
• stainless steel colander
• air-tight storage containers

Other healthy summer salads

Chickpea Salad Sandwich

Asian Slaw with Quinoa and Sesame Ginger Dressing

Veggie Quinoa Chopped Salad

Print REcipe

5 from 5 votes

Italian Vegan Pasta Salad

Italian Vegan Pasta Salad is inspired by traditional Italian pasta salad, only it's totally plant-based. So, there's no mayo and no cheese. You truly won't miss the dairy when you bite into this chilled pasta salad with ample veggies and zesty vinaigrette. 

Course Side Dish

Cuisine Italian, Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 1-cup servings

Calories 241

Author Traci Antonovich

Ingredients

For the dressing:

• 1/3 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

For the salad:

• 1 1/2 cups Macaroni Noodles uncooked
• 1 Beet boiled, peeled, and diced
• 1/2 cup packaged Artichoke Hearts chopped
• 1/4 cup Capers chopped
• 1/4 cup Kalamata Olives
• 1/4 cup Basil Leaves

Instructions

For the vinaigrette:

• 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.

For the pasta:

• Boil MACARONI NOODLES according to package instructions; transfer to a colander; cool-water rinse and drain; store (air-tight and chilled) until ready to serve.

For the vegan pasta salad

• To cook the BEET: place it in a pot with water covering a few inches over its surface; boil over high heat until fork-tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool. Alternatively, you can roast the beet, diced, in a 400° oven for 20 minutes.
• When beet has cooled, dice it into 1/4” cubes; store (air-tight and chilled) until ready to serve.
• Combine ARTICHOKES, CAPERS, and KALAMATA olives in a serving bowl or storage container; store (air-tight and chilled) until ready to serve.
• A few hours before serving the salad, toss together pasta, veggies, and dressing; refrigerate in an air-tight container until ready to serve; just before serving, chop basil and gently fold into salad.

RECIPE NOTES

Yield: 6 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts

Italian Vegan Pasta Salad

Amount Per Serving (1 cup)

Calories 241 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 481mg21%

Potassium 103mg3%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 2g2%

Protein 4g8%

Vitamin A 252IU5%

Vitamin C 6mg7%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

I originally posted this recipe on amandascookin.com in July 2016. The original recipe included asiago cheese. The current recipe is vegan and does not, but you’re welcome to add in 1/4 cup, if you like.

• About
• Latest Posts

Follow TKG

Traci Antonovich

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

Follow TKG

Latest posts by Traci Antonovich (see all)

• Chicken Penne Alla Vodka [One Pot Pasta] - 08/16/2019
• Hot Spinach Artichoke Dip Recipe - 08/08/2019
• 50 Buddha Bowls to Reboot Your Plant-Based Routine - 08/07/2019