Vegan Pasta Salad

5 from 16 votes

Vegan pasta salad is a zesty, plant-based spin on a classic. Tender veggies and pasta are tossed in a mouth-watering dressing. Serve this delicious pasta salad at any food event and watch it disappear!

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Diet: Vegan, Vegetarian

Servings: 1-cup servings

Calories: 215kcal

Author: Traci

Equipment

Ingredients

Pasta salad ingredients

1 ½ cups Macaroni noodles uncooked
½ cup Pickled Beets chopped
½ cup Artichoke Hearts chopped
¼ cup Capers chopped
¼ cup Kalamata Olives chopped
¼ cup Red Onion diced
¼ cup Basil Leaves loosely chopped

Vinaigrette ingredients

¼ cup Extra Virgin Olive Oil
2 tablespoons White Vinegar
1 tablespoon Lemon Juice
2 teaspoons Dijon Mustard
1 clove Garlic finely grated
¼ teaspoon Salt
⅛ teaspoon 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.

Nutrition