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Vegan Italian Pasta Salad with vibrant vegetables and herbs

Vegan Italian Pasta Salad

A colorful and satisfying pasta salad made with whole-grain pasta, protein-packed chickpeas, and a medley of fresh vegetables. Perfect for meal prep and potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Essentials
  • 16 oz pasta (penne, fusilli, or rotini) Choose whole-grain or legume-based pasta for more fiber and protein.
  • 15 oz can chickpeas, drained A great source of plant protein and fiber.
  • 1/4 cup vegan Parmesan cheese or nutritional yeast For a savory, dairy-free umami finish.
  • 1/2 zucchini sliced into half moons Tender when sautéed; keeps a bit of bite.
  • 1 summer squash sliced into rounds Similar to zucchini but slightly sweeter.
  • 2 cloves garlic, chopped Adds brightness to the dressing and sautéed veggies.
  • 2 tbsp olive oil Use extra virgin for the dressing; plain for sautéing.
  • 1 pinch red pepper flakes Adds subtle background heat.
  • to taste Salt and freshly ground black pepper For seasoning.
  • 3 baby bell peppers diced Colorful and crisp.
  • 2 campari tomatoes diced Juicy with balanced sweetness and acidity.
  • 10 pcs pitted kalamata olives, chopped Briny, savory flavor.
  • 10 pcs manzanilla olives, chopped Milder and slightly tangy.
  • 1/4 cup chopped herbs (parsley, dill, and mint mix) For freshness and flavor.
  • 1 juice of lemon Brightens the dressing.
Optional add-ons
  • Sun-dried tomatoes, chopped Concentrated tomato flavor.
  • Cucumbers, diced Add extra crunch.
  • Avocado, diced For creaminess, add right before serving.
  • Roasted red peppers Smoky-sweet and tender.
  • Pine nuts or toasted walnuts For crunch and extra protein.
  • Fresh basil leaves Add for a sweeter, aromatic profile.

Method
 

Cook the Pasta
  1. Bring a large pot of water to a rolling boil and add a generous pinch of salt.
  2. Add pasta and cook until al dente, usually 1–2 minutes less than the package recommends.
  3. Drain pasta and rinse briefly under cold water to stop cooking.
Prepare and Sauté the Vegetables
  1. Heat olive oil in a large sauté pan over medium heat.
  2. Add garlic and red pepper flakes. Sauté for about 1–2 minutes until fragrant.
  3. Add zucchini, summer squash, and baby bell peppers. Cook for about 6–7 minutes until tender but bright in color.
  4. Season with salt and pepper. Remove from heat and let cool.
Make the Dressing
  1. In a blender, combine olive oil, lemon juice, and optional ingredients. Blend until smooth.
Assemble the Salad
  1. In a large mixing bowl, combine cooled pasta, sautéed vegetables, tomatoes, olives, and chickpeas.
  2. Pour dressing over the pasta mixture and toss to combine.
  3. Fold in remaining chopped herbs and finish with vegan Parmesan.
Chill or Serve
  1. Serve immediately or refrigerate for a few hours to meld flavors.

Notes

Best consumed within 3 days. Store in an airtight container in the refrigerator. Add avocado just before serving to keep it fresh.