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vegan and dairy-free pasta salad

Vegan Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 10-12 1x


This Vegan Pasta Salad is full of bright, savory, briny, and delicious flavors. A easy homemade zesty Italian vinaigrette brings it all together.


  • 1 pound dry short pasta, such as rotini
  • 1 small bunch asparagus
  • 1/2 red onion, finely diced
  • 1 heaping cup cherry tomatoes, halved
  • 1 cup black olives
  • 1 yellow bell pepper, diced
  • 3/4 cup marinated artichoke hearts, chopped
  • 1/2 cup pepperoncini, chopped
  • 1 can cannellini beans, rinsed and drained
  • 1/3 cup chopped sun-dried tomatoes
  • 1/2 cup chopped fresh parsley

For the Dressing:

  • 1 cup olive oil
  • 1/2 cup white balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper, or to taste


  1. Bring a large pot of salted water to a boil and make the dressing.
  2. In a mason jar or medium bowl, combine the olive oil, vinegar, lemon juice, Dijon, garlic powder, oregano, basil, crushed red pepper, sugar, salt, and pepper. Shake vigorously (if using a mason jar) or whisk until combined.
  3. Add the chopped red onion to the dressing and allow to sit (to mellow).
  4. Cook the pasta in the water until al dente, about 7 minutes. Rinse the pasta under cold water. Place in a large bowl and set aside.
  5. Add the asparagus to the same pot of water and cook until just tender but still bright green, about 6 minutes. Plunge the asparagus into ice water to stop the cooking. Once cool, chop.
  6. Add the asparagus, cherry tomatoes, olives, bell pepper, artichoke hearts, pepperoncini, beans, sun-dried tomatoes, and fresh parsley to the pasta. Add the dressing and toss until everything is thoroughly combined.
  7. Taste and adjust seasonings, adding more salt as needed.
  8. Let sit in the refrigerator for at least 4 hours, preferably overnight. Enjoy!


  • Serving Size: 1 serving
  • Calories: 338
  • Sugar: 3.5g
  • Sodium: 346mg
  • Fat: 19.2g
  • Saturated Fat: 2.7g
  • Carbohydrates: 36.7g
  • Fiber: 4.6g
  • Protein: 7.3g