The ultimate Italian-inspired vegan pasta salad dish for hot days, picnics, and breezy beach lunches.
When the summer sun is blazing and turning on the stove feels like too much, there’s one dish I always turn to: Vegan Pasta Salad. Bursting with fresh flavors, creamy avocado, juicy tomatoes, and that zesty olive oil dressing, this is not just a side dish—it’s a full-on main event. Whether you’re hosting a brunch, planning a picnic, or just meal-prepping for the week, this salad will become your new sunny-day staple.
Why You’ll Love This Vegan Pasta Salad
Think of it as your Italian nonna’s pasta salad, but with a plant-based twist. The magic lies in perfectly al dente pasta, a light lemony vinaigrette, and a colorful mix of fresh summer produce. Add a handful of arugula, crunchy pine nuts, and creamy avocado, and you’ve got yourself a masterpiece in a bowl.
Best part? It’s easy to make ahead and gets even better as it sits.
Ingredients for a Flavorful Vegan Pasta Salad
For the Pasta Salad
- 350 g short pasta — Short, sturdy shapes like farfalle, penne, or rotini hold up best and trap the dressing and veggies.
– 2 ¾ cups – 12 oz - Juice of ¼ lemon
- 5 tablespoons extra virgin olive oil
For the Vegan Seasoning
- 2 ripe avocados
- Juice of ½ lemon
- Salt, to taste
- 400 g cherry tomatoes
– 2 ½ cups – 14 oz - 1 garlic clove, minced
- 20 g pine nuts
– 2 tablespoons – 0.7 oz - Freshly ground black pepper, to taste
- Extra virgin olive oil, to taste
- A handful of fresh arugula, to garnish
How to Make Vegan Pasta Salad – Step by Step
Cook the Pasta Al Dente
Bring a large pot of salted water to a boil. Cook the pasta until just al dente—1 minute less than the time suggested on the package. Drain immediately.
Pro tip: Avoid rinsing with cold water unless you’ve overcooked it. Draining and letting it cool naturally preserves flavor and texture.
Place the drained pasta in a large cold bowl. Add a drizzle of olive oil and lemon juice while it’s still warm, then gently mix to coat. Stir occasionally as it cools to prevent sticking.
Prep the Avocado
Cut the avocados in half, remove the pits, and dice the flesh. Add to a bowl with lemon juice and salt. Toss well to coat and prevent browning.
Marinate the Tomatoes
Quarter the cherry tomatoes. Combine them in a bowl with the minced garlic and a pinch of salt. Let them marinate for 10 minutes—this deepens their flavor beautifully.
Assemble the Salad
Add the avocado, marinated tomatoes (with juices), pine nuts, and a good drizzle of olive oil to the cooled pasta. Season with pepper and gently toss until everything is combined.
Let it Rest
Cover and let the pasta salad rest for at least 30 minutes at room temperature before serving. This allows all the flavors to meld together. Right before serving, top with fresh arugula and another drizzle of olive oil.
How to Store Your Vegan Pasta Salad
Got leftovers? No problem! Just transfer your pasta salad into an airtight container and pop it in the fridge—it’ll stay fresh for up to three days.
If you’re making it in advance, a little trick to keep it looking vibrant is to leave out the avocado until just before serving. That way, it won’t brown and your salad will look as good as it tastes.
This recipe is also great for meal prepping. You can prepare the base ahead of time and simply toss in a handful of fresh arugula or your favorite greens right before eating. Easy, breezy, and perfect for summer!
Easy Variations to Customize Your Pasta Salad
- Add protein: Toss in chickpeas or grilled tofu for a protein boost.
- Spicy twist: Add red pepper flakes or chopped pepperoncini.
- Different pasta shapes: Rotini, penne, or fusilli all work well.
- Extra crunch: Add cucumber, bell pepper, or red onion slices.
Save This Vegan Pasta Salad for Your Summer Playlist
Whether you’re hosting a sunny lunch or need something fresh to take to the beach, this Vegan Pasta Salad is your go-to. It’s bright, flavorful, satisfying—and 100% plant-based. Serve it with garlic bread and a chilled glass of white wine, and you’re living the Italian summer dream.
This Vegan Pasta Salad Is So Good You’ll Want It All Summer Long
Ingredients
For the Pasta Salad
- 350 g short pasta
- Juice of ¼ lemon
- 5 tablespoons extra virgin olive oil
For the Vegan Seasoning
- 2 ripe avocados
- Juice of ½ lemon
- Salt to taste
- 400 g cherry tomatoes
- 1 garlic clove minced
- 20 g pine nuts
- Freshly ground black pepper to taste
- Extra virgin olive oil to taste
- A handful of fresh arugula to garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente—1 minute less than the time suggested on the package. Drain immediately.
- Place the drained pasta in a large cold bowl. Add a drizzle of olive oil and lemon juice while it’s still warm, then gently mix to coat. Stir occasionally as it cools to prevent sticking.
- Cut the avocados in half, remove the pits, and dice the flesh. Add to a bowl with lemon juice and salt. Toss well to coat and prevent browning.
- Quarter the cherry tomatoes. Combine them in a bowl with the minced garlic and a pinch of salt. Let them marinate for 10 minutes—this deepens their flavor beautifully.
- Add the avocado, marinated tomatoes (with juices), pine nuts, and a good drizzle of olive oil to the cooled pasta. Season with pepper and gently toss until everything is combined.
- Cover and let the pasta salad rest for at least 30 minutes at room temperature before serving. This allows all the flavors to meld together.
- Right before serving, top with fresh arugula and another drizzle of olive oil.
