This Easy Vegan Pasta Salad is the perfect dish to make all summer long. It's great to bring to a backyard barbecue or a picnic. I also like to make it at the beginning of the week and then have the cold pasta salad ready for lunch all week long.
This Easy Vegan Pasta Salad recipe is quick and easy to make and doesn't have any mayo in it. It can also work as a main dish (thanks to the chickpeas) or a side dish. This could be your new family favorite salad!
Pasta Salad Ingredients
This easy pasta salad uses simple ingredients.
- Pasta - I love using farfalle pasta for this because the bowtie shape is adorable. But you can use any other type of pasta shape you like such as penne or large shells.
- Chery tomatoes
- Red bell pepper - Don't want to use red peppers? You can also use orange or yellow bell peppers instead.
- Red onion - Red onion gives the best flavor. But if you don't have any, a white onion work well too. You can even use yellow onion but it will give it more of a bite.
- Marinated artichokes - Make sure they're marinated and not just packed in water to get more flavor.
- Garbanzo beans - Also called chickpeas.
- Olive oil
- Red wine vinegar
- Dijon mustard
- Seasonings - salt, pepper, oregano, dried thyme, and red pepper flakes (optional)
Making the Easy Pasta Salad
To start with, you want to cook the pasta until it's al dente. Bring a large pot of water (with a little salt) to a boil. Cook the pasta according to the directions on the package. When the pasta is cooked and drained, rinse with cool water to stop the cooking process.
While the pasta is cooking, prepare the vegetables. Start by slicing the cherry tomatoes in half and putting them into a large bowl. Next, cut up the red bell pepper into small pieces. Add the peppers to the bowl with the tomatoes.
Cut up the red onion into small pieces and add them to the other veggies. For the artichokes, I use marinated artichokes in a jar from Trader Joe's but you can use any kind.
If your artichokes already come quartered, just cut them in half one more time and they'll be the perfect size.
Lastly, drain and rinse the garbanzo beans and add them to the bowl with all the other vegetables.
Next it's time to make the mayo-free dressing. Mix together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, oregano, and thyme.
I like to add all the ingredients to a mason jar with a lid and shake until very well mixed. You can also whisk them in a small bowl.
In the large bowl, add the cooled cooked pasta to the vegetables. Pour the salad dressing all over it and mix thoroughly. Sprinkle some red pepper flakes on top if you're using them.
Like most pasta salads, make this the day before you want to serve it so the pasta and veggies have time to absorb the flavors of the dressing. Stir up the pasta salad from time to time to ensure even flavoring. Store it in an airtight container for up to 4 days.
This is a very versatile recipe that you can add your favorite fresh vegetables to. Some great options are:
- cooked and cooled peas
- fresh herbs instead of dried herbs
- cooked and cooled zucchini slices
- Kalamata olives
- green onions
- mozzarella or feta cheese (if you aren't vegan)
- chopped sundried tomatoes
- banana peppers
This is the best pasta salad without mayo that's great to take to parties. It uses simple ingredients and is very versatile. All you need is pasta, lots of veggies, and a light red wine vinegar dressing to make this delicious dish. This summer pasta salad will be your go-to recipe all season long.
Interested in vegan summer salad recipes? Check out:
Easy Vegan Pasta Salad Without Mayo
- 1 lb box of farfalle pasta (or pasta of choice)
- 15 cherry tomatoes, halved
- 1 red bell pepper, chopped
- ½ red onion, chopped
- ½ cup marinated artichokes, chopped
- 1 can garbanzo beans, drained and rinsed
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ¼ teaspoon dried thyme
- red pepper flakes (optional)
- Fill a large pot with water (and a little salt) and bring to a boil. Add the pasta and cook according to the directions on the box. When the pasta is finished, drain and rinse in cold water to stop the cooking.
- Meanwhile, prepare the vegetables and place them all in a large bowl. Slice the cherry tomatoes in half.
- Chop the red pepper in small pieces. Dice the red onion.
- Chop up the marinated artichokes. If your artichokes come already quartered, you only need to further cut them in half.
- Drain and rinse the garbanzo beans and add them to the large bowl with the vegetables.
- Next, make the dressing. Combine the olive oil, red wine vinegar, Dijon mustard, salt, pepper, oregano, and thyme and mix well. I like to put all the ingredients in a mason jar and shake it well.
- Add the cooled pasta to the large bowl with all of the veggies. Pour on the dressing and mix it well. If you are using them, sprinkle red pepper flakes on top.
- For best results, let the pasta salad sit in the fridge for a day before eating.
- I love using farfalle pasta but you can use any large shape you want. Don't use spaghetti!