Make the most of your summer with these flavor-packed vegan pasta salads!
I know what you’re thinking- didn’t you just write a blog post about a vegan pasta salad? Well yes I did (it’s #1 on the list below!), but while that one was delicious, you obviously can’t plan your summer around just one vegan pasta salad! So, I scoured the pages of all my favorite vegan bloggers and put together the best of the best!
How should I pick which recipe to start with?
There are a bunch of different options here (what can I say, this girl appreciates a good vegan pasta salad), because I want to make sure you find something you love! So, to help you decide quickly which ones are right for your event (or which one you can throw together for dinner tonight), I’ve listed the principal ingredients with each recipe! This should help you quickly figure out which recipes you have all (or most) of the ingredients for, and which are right for the vibe of your next gathering!
So grab yourself some noodles and get to work!
This recipe is the only one that I personally put together. I’m addicted to it. I’ve already made it three times this summer, and every time I do, I wish I’d made more! This is perfect for those of you who love Mediterranean flavors (hello olives!!) and a light (but flavor packed) dressing.
Ingredients: Farfalle or ziti noodles, cherry or grape tomatoes, cucumber, Kalamata olives, red onion or shallots, extra firm tofu, rice vinegar or white wine vinegar, lemon juice, unsweetened almond milk, dried basil, garlic powder, sea salt, extra virgin olive oil.
Everything Hot For Food’s Lauren Toyota makes is amazing (see my raving cookbook review here), and this macaroni salad is no exception! Somehow this dish manages to look and feel like a classic 1950’s salad while embracing less expected ingredients like tofu and basil!
Ingredients: Macaroni noodles, Hot For Food’s caesar salad dressing or creamy cucumber dressing, dijon mustard, vegan mayonnaise, ground pepper, celery, carrot, cucumber, red onion, basil, finely chopped, and cilantro.
This punchy vegan pasta salad is for those who want to sneak in a bit of cruciferous vegetables without losing that fun summery “junk food” vibe!
Ingredients: Vegan Ranch (Just Mayo, unsweetened non-dairy milk, apple cider vinegar, garlic, dried parsley, dried dill, onion powder, salt, paprika, pepper), rotini pasta, broccoli florets, fresh cauliflower, carrots, cucumber.
I’m of the opinion that tzatziki makes everything better. Vegan tzatziki, of course! For those of you who appreciate Greek food as much as I do, start with this recipe!
Ingredients: Bowtie pasta, Raw cashews, Unsweetened Almond milk, Olive oil, Lemon, large, English cucumber, Garlic, Dill, Salt, Black pepper, Kalamata olives, Sun dried tomatoes, Artichoke hearts.
Obviously you can use any kind of noodles for most of these vegan pasta salads, but orecchiette just makes things feel fancier, right? This salad has a lighter dressing than some of the mayo-based options, but that doesn’t mean its any less flavorful. This recipe is a great way to get your greens in!
Ingredients: Orecchiette, cherry tomatoes, haricots verts (green beans), kale, spring onions, lemon, unsweetened almond milk or any plant milk, extra virgin olive oil, water, Dijon mustard, salt, pepper.
Obviously we need at least one avocado-packed option on this list of vegan pasta salads! I highly recommend using horseradish for this one if you like a little unexpected kick at your picnic!
Ingredients: Dried pasta of your choice, avocado, water, garlic, horseradish or Dijon mustard, dried dill, sea salt, pepper, cooked chickpeas, cucumber, red pepper, red onion, celery, and cherry tomatoes.
This ingredients list reads like my weekly shopping list, so I’m pretty stoked about how often I’ll be able to make it! If you don’t have a habit of stocking your fridge with miso paste, fix that immediately.
Ingredients: Chickpeas, cooking spray, smoked paprika, garlic powder, dried oregan, salt and pepper, dry pasta (any shape), romaine lettuce, grape or cherry tomatoes, fresh parsley, raw cashews, unsweetened almond milk, nutritional yeast, lemon juice, capers, Dijon mustard, miso paste, garlic, and vegan parmesan.
This vegan pasta salad has quickly become one of my easiest go-to snacks, because I love the mix of rich ingredients like vegan butter and parmesan with the freshness of lemon juice and green veggies. You can easily modify this one to add whatever veggies you have laying around, but I highly recommend keeping the broccoli for the crunch!
Ingredients: Rotini pasta, broccoli, spinach, vegan butter, lemon, garlic, and vegan parmesan.
Nothing says summer like roasted corn…except maybe pasta salad…so of course they should be combined! This is for those of you who like a little spice with your summer salad.
Ingredients: Fusilli pasta, corn kernels, one jalapeño, red bell pepper, red onion, vegan mayonnaise, plain unsweetened vegan yogurt, vegan Parmesan cheese, fresh cilantro leaves, chili powder, black pepper, garlic, and lime.
And last but not least, a little Tex Mex for you! Get your fill of iron and Vitamin C with this zesty creation!
Ingredients: Rotini noodles, cooked black beans, fresh corn, red bell pepper, zucchini, grape tomatoes, red onion, avocado, jalapeno peppers, garlic, cumin, smoked paprika, raw cashews, water, lemon, apple cider vinegar, onion powder, dried dill, chives, dried oregano, salt, pepper.