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Vegan pasta salad with lemon vinaigrette and fresh vegetables in a bowl

Vegan Pasta Salad with Lemon Vinaigrette

This Vegan Pasta Salad with Lemon Vinaigrette is a bright, refreshing, and easy-to-make dish! It features crisp vegetables, tender pasta, and a zesty lemon vinaigrette that ties everything together. Perfect for lunch, dinner, or a light summer side, this salad is vegan, colorful, and packed with flavor.

  • Total Time: 20-25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz pasta (whole-grain, gluten-free, or your favorite shape)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced (any color)
  • ¼ red onion, diced
  • ¼ cup olives, sliced
  • ¼ cup fresh parsley, chopped

Lemon Vinaigrette Dressing:

  • ¼ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Optional Add-Ons:

  • Roasted chickpeas for extra protein
  • Avocado, diced, for creaminess
  • Vegan feta cheese for richness

Substitutions and Shortcuts:

  • Pasta: Swap with zoodles (zucchini noodles) for a low-carb option.
  • Olives: Replace with roasted red peppers or omit.
  • Vinaigrette: Bottled vinaigrette can be used in a pinch.

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  2. Drain and Cool: Drain the pasta in a colander and rinse under cold water to stop the cooking process.
  3. Combine the Veggies: In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, sliced olives, and chopped parsley.
  4. Make the Dressing: In a separate bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper until well combined.
  5. Mix It Up: Pour the dressing over the pasta and vegetables, gently tossing to coat everything evenly.
  6. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve: Enjoy chilled as a refreshing, flavorful salad. Optionally, top with roasted chickpeas, avocado, or vegan feta.

Notes

  • Storage: Keep in an airtight container in the refrigerator for up to 2-3 days.
  • Make-Ahead Tip: Prepare the pasta and vinaigrette in advance for a quick assembly later.
  • Flavor Boost: Add extra lemon juice or a pinch of red pepper flakes for a zesty kick.
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad / Side Dish
  • Method: Boiling + Tossing
  • Cuisine: Vegan / Mediterranean-Inspired

Nutrition

  • Serving Size: 1 plate
  • Calories: 250
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: vegan pasta salad, lemon vinaigrette pasta salad, vegan side dish, plant-based pasta salad, summer salad recipe