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!
If you love hearty side salads, try out my potato salad, and cucumber salad.
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Why You'll Love This Recipe
- Good for meal prep: I like to make a batch of this in the beginning of the week and then have it for lunches.
- Family friendly: My kids love this pasta salad and will pack it in a thermos to take to school.
- Veggies: You can add your favorite veggies to this!
- Get togethers: This make ahead dish is great to bring to a pot luck.
Ingredient Notes
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.
- 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.
- Canned Garbanzo beans - Also called chickpeas.
- Seasonings - salt, pepper, oregano, dried thyme, and red pepper flakes (optional)
- Red bell pepper - Don't want to use red peppers? You can also use orange or yellow bell peppers instead.
I love cooking with chickpeas as they are very versatile. They are delicious roasted but my favorite way to eat them is in my mulligatawny soup. They are also amazing in my roasted eggplant hummus.
Variations
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
Instructions
1. To start, bring a large pot of water (with a little salt) to a boil. Cook the pasta according to the directions on the package until it's al dente.
2. When the pasta is cooked and drained, rinse with cool water to stop the cooking process.
3. While the pasta is cooking, prepare the vegetables. Start by slicing the cherry tomatoes in half.
4. Next, cut up the red bell pepper and onion into small pieces.
5. Prep your artichokes. If your artichokes already come quartered, just cut them in half one more time and they'll be the perfect size.
6. Add all the chopped veggies to a large bowl.
7. Lastly, drain and rinse the garbanzo beans and add them to the bowl with all the other vegetables.
8. 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.
9. In the large bowl, add the cooled cooked pasta to the vegetables.
10. 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.
Expert Tips
- For the artichokes, I use marinated artichokes in a jar from Trader Joe's but you can use any kind.
- Give the salad time for the flavors to meld. Yes, you can eat this right after you make it. But the flavor improves and intensifies the longer it sits.
Storage Tips
Store this pasta salad in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Yes, with the exception of spaghetti. I like a medium sized shape like farfalle or shells. I find elbow or ditalini to be a little bit too small.
This recipe is great for picnics, barbecues, potlucks or to have for a weekday lunch.
Because this pasta salad has an oil-based dressing and not a creamy dressing, it can be frozen (up to 3 months). That being said, the texture will be affected. You may not want to include certain veggies like tomatoes as they will get mushy.
When you are ready to use, thaw the pasta salad overnight in the fridge.
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Recipe
Easy Vegan Pasta Salad Without Mayo
Ingredients
- 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)
Instructions
- 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.
Notes
- For the artichokes, I use marinated artichokes in a jar from Trader Joe's but you can use any kind.
- I love using farfalle pasta but you can use any large shape you want except for spaghetti!
- Give the salad time for the flavors to meld. Yes, you can eat this right after you make it. But the flavor improves and intensifies the longer it sits.
- Store the pasta salad in an airtight container in the fridge for up to 5 days.
Equipment
- Large pot
- Strainer
Bill says
This was super easy to make. I added some peas to it. Everyone loved it. It got better each day. Thanks.
jencardenas says
Glad you liked it!
Terry says
So easy and delicious!! Definitely will make again! Thank you! 🙂
jencardenas says
Thanks Terry! Glad you liked it.