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Vegan Pasta Salad with fresh vegetables and a tangy lemon vinaigrette

Vegan Pasta Salad with Lemon Vinaigrette

A refreshing and fiber-rich vegan pasta salad with a bright lemon vinaigrette, packed with wholesome ingredients ideal for meal prep and light comfort food.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (whole-grain or gluten-free) Whole-grain penne or rotini recommended.
  • 1 cup cherry tomatoes, halved Sweet and juicy.
  • 1 cucumber, diced English or Persian cucumbers preferred.
  • 1 bell pepper, diced Red, orange, or yellow for sweetness.
  • 1/4 red onion, diced Soak in cold water for milder flavor if desired.
  • 1/4 cup olives, sliced Kalamata or green olives recommended.
  • 1/4 cup fresh parsley, chopped Adds bright flavor.
  • 1/4 cup olive oil Good-quality extra-virgin olive oil is best.
  • 2 tbsp lemon juice Freshly squeezed is preferred.
  • 1 tsp garlic powder Substitute with fresh garlic if preferred.
  • Salt and pepper to taste Use sea salt or kosher salt.
Optional Add-Ons
  • 1 can (15 oz) chickpeas, drained and rinsed For extra protein and fiber.
  • 1/2 cup firm tofu, cubed and lightly seared For added texture and protein.
  • 1/4 cup toasted pine nuts, walnuts, or pumpkin seeds For crunch.
  • 2 tbsp capers or roasted red peppers For a tangy or smoky twist.
  • tbsp Nutritional yeast Adds a cheesy note.
  • Fresh basil or dill Can replace parsley for a different flavor.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil and salt the water liberally.
  2. Cook the pasta according to package instructions until al dente.
  3. Drain the pasta and rinse under cold water until cool.
  4. While the pasta cooks, prep the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley.
  5. Make the dressing by whisking together olive oil, lemon juice, garlic powder, and a pinch of salt and pepper in a small bowl.
Assembly
  1. In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
  2. Pour the dressing over the salad and mix gently to coat everything evenly.
  3. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Serving
  1. Serve chilled, adding a sprinkle of chopped parsley or toasted seeds just before serving.

Notes

This salad keeps well in the fridge for up to 3-4 days. Store the dressing separately if keeping longer. For meal prep, divide into portions and add softer ingredients like avocado right before eating.