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Colorful Vegan Pasta Salad with fresh vegetables and herbs

Vegan Pasta Salad

This Vegan Pasta Salad is a flavorful and hearty dish featuring al dente pasta coated in a creamy roasted red pepper and walnut sauce, topped with herby, crunchy bread crumbs. Fresh herbs, baby arugula, and optional mix-ins like cherry tomatoes or chickpeas add brightness and texture, making it perfect for a satisfying lunch, picnic, or potluck.

  • Total Time: 40 minutes
  • Yield: 6–8 servings 1x

Ingredients

Scale
  • 1 pound fusilli (or rotini, or penne rigate)
  • 1 cup raw walnuts
  • 5 ounces sourdough loaf (or baguette or country-style bread, sliced)
  • 1 (12-ounce) jar roasted red bell peppers, drained
  • 3 garlic cloves, roughly chopped
  • 1 medium lemon, zested and juiced
  • ½ to 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 teaspoon kosher salt (plus more to taste)
  • Freshly cracked black pepper, to taste
  • ⅓ cup extra virgin olive oil
  • Optional Toppings and Mix-ins: reserved bread crumbs from sauce, reserved lemon zest, 1 cup flat-leaf parsley (finely chopped), 1 ½ cups fresh basil (finely chopped), 3 tablespoons chopped capers, ¼ teaspoon red pepper flakes, ½ teaspoon flaky sea salt, 3 cups baby arugula (chopped)

Instructions

  1. Toast the Bread and Walnuts: Preheat oven to 350ºF (175ºC). Spread bread slices on a rimmed baking sheet and scatter walnuts in the empty spaces. Toast for 8–10 minutes, tossing walnuts and flipping bread halfway through. Cool slightly.
  2. Cook the Pasta: Bring 4 quarts (4 L) of water to a boil and add 2 tablespoons kosher salt. Cook pasta 2 minutes longer than the package’s upper al dente time. Reserve 1 cup pasta water before draining and rinse pasta with cold water.
  3. Create the Bread Crumbs: Tear toasted bread into pieces and pulse in a food processor until coarse crumbs form. Set aside half for topping.
  4. Make the Roasted Red Pepper Sauce: In a food processor, combine remaining bread crumbs, toasted walnuts, roasted bell peppers, garlic, lemon juice, smoked paprika, red pepper flakes, kosher salt, and black pepper. Process until thick. Stream in olive oil until smooth. Adjust seasoning.
  5. Prepare the Herby Bread Crumb Topping: In a bowl, mix reserved bread crumbs, lemon zest, parsley, basil, capers, red pepper flakes, and flaky sea salt.
  6. Assemble the Pasta Salad: In a large bowl, toss cooked pasta with roasted red pepper sauce. Add ~¾ cup reserved pasta water, adjusting for desired sauciness. Fold in baby arugula and optional mix-ins. Sprinkle herby bread crumb topping and gently toss to combine.

Notes

  • Optional mix-ins: cherry tomatoes, olives, chickpeas, or seasonal vegetables.
  • Storage: Keep salad in an airtight container in the fridge for up to 2 days; add arugula and herby topping just before serving.
  • Substitutions: Use pecans, hazelnuts, or sunflower seeds instead of walnuts; any ridged pasta works in place of fusilli or penne rigate.
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Salad / Pasta
  • Method: Boil + Toss + Blend
  • Cuisine: Vegan / Mediterranean-Inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 380
  • Sugar: 3g
  • Sodium: 460mg
  • Fat: 22g
  • Saturated Fat: 2g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: vegan pasta salad, roasted red pepper pasta, walnut pasta sauce, herby breadcrumb topping, plant-based pasta salad, arugula pasta salad