Vegan Pasta Salad

This vibrant Vegan Pasta Salad is a celebration of fresh flavors and satisfying textures, ready in just 30 minutes.

Crisp vegetables, tender pasta, and a zesty dressing come together for a dish that’s as refreshing as it is nourishing.

Each bite offers a delightful crunch from bell peppers and cucumbers, balanced by the creaminess of avocado and the tang of lemon.

Perfect for picnics, lunches, or quick dinners, it’s a versatile recipe that’s both light and filling. With minimal prep and cook time, you’ll have a colorful, wholesome meal that’s sure to impress. It’s proof that plant-based eating can be effortless and utterly delicious.

Fresh & Flavorful Ingredients

• 1 cup haricots verts (sliced in half lengthwise and cut into 1-inch pieces)
• 8 ounces short curly pasta (such as fusilli or rotini)
• 2 medium yellow squash (spiralized or very thinly sliced)
• 1 (14-ounce) can artichoke hearts (drained and sliced into quarters)
• ¾ cup cooked navy beans (drained and rinsed)
• 1 heaping cup halved cherry tomatoes
• scant ¼ cup thinly sliced red onion
• ¼ cup Kalamata olives (sliced in half)
• ½ cup chopped parsley
• ½ cup chopped basil
• 2 tablespoons sunflower seeds
• ½ teaspoon sea salt (more to taste)
• Dressing:
  • ¼ cup tahini
  • ¼ cup almond milk or water
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon maple syrup
  • ½ teaspoon sea salt
  • Freshly ground black pepper (to taste)

Simple Step-by-Step Instructions

1. Blanch the haricots verts: Bring a medium pot of salted water to a boil and prepare a bowl of ice water. Blanch the haricots verts for 1 minute, then transfer to the ice water. Drain and pat dry.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, aiming for just past al dente. Drain and rinse with cold water.
3. Make the dressing: In a small-medium bowl, whisk together the tahini, almond milk (or water), lemon juice, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and black pepper until smooth.
4. Combine the salad: In a very large bowl, mix the pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with the dressing until evenly coated.
5. Add herbs and seeds: Gently fold in the parsley, basil, and sunflower seeds. Taste and season with an additional ½ teaspoon of sea salt, if needed.
6. Serve or store: Serve at room temperature or refrigerate for up to 2 days. Adjust seasoning before serving.

Creative Sauce and Topping Ideas

While the tahini-based dressing is delicious, you can switch it up with a creamy avocado dressing or a zesty lemon vinaigrette.

For toppings, try adding toasted pine nuts, crumbled vegan feta, or roasted chickpeas for extra crunch and flavor. These small tweaks can make the dish feel brand new!

Perfect Pairings for Serving

This vegan pasta salad is a versatile dish that pairs well with grilled vegetables, garlic bread, or a light soup.

It’s also a great addition to potlucks or picnics—just pack it in a sealed container and serve chilled. For a heartier meal, add a side of marinated tofu or tempeh.

Storage and Reheating Tips

Store the pasta salad in an airtight container in the fridge for up to 2 days. If it dries out a bit, drizzle a little extra almond milk or lemon juice before serving.

This dish is best enjoyed cold or at room temperature, so there’s no need to reheat it. Just give it a good toss before serving!

Quick Time-Saving Hacks

To save time, use pre-spiralized squash or pre-chopped vegetables from the store. You can also cook the pasta and blanch the haricots verts a day ahead and store them in the fridge. When you’re ready to assemble, just toss everything together—it’s that easy!

Recipe Variations to Try

Feel free to customize this salad with what you have on hand! Swap the navy beans for chickpeas or cannellini beans, and use zucchini instead of yellow squash. For a gluten-free option, choose chickpea pasta or quinoa pasta. The possibilities are endless, so make it your own!

Vegan Pasta Salad

Amy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 0

Ingredients

  

• 1 cup haricots verts, sliced in half lengthwise and cut into 1-inch pieces
• 8 ounces short curly pasta
• 2 medium yellow squash, spiralized or very thinly sliced
• 1 (14-ounce) can artichoke hearts, drained and sliced into quarters
• 3/4 cup cooked navy beans, drained and rinsed
• 1 heaping cup halved cherry tomatoes
• scant 1/4 cup thinly sliced red onion
• 1/4 cup Kalamata olives, sliced in half
• 1/2 cup chopped parsley
• 1/2 cup chopped basil
• 2 tablespoons sunflower seeds
• 1/2 teaspoon sea salt, more to taste

dressing

• 1/4 cup tahini
• 1/4 cup almond milk or water
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1/2 tablespoon Dijon mustard
• 1/4 teaspoon maple syrup
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste

Instructions

 

• Bring a medium pot of salted water to a boil and place a bowl of ice water nearby. Blanch the haricots verts for 1 minute, then transfer to the ice water. Drain and pat dry.
• Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking just past al dente. Drain and rinse with cold water.
• Make the dressing: In a small-medium bowl, whisk together the milk, tahini, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper.
• In a very large bowl, combine the pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with the dressing. Mix in the parsley, basil, and sunflower seeds. Season to taste with more salt (I add ½ teaspoon).
• Serve at room temperature or store in the fridge for up to 2 days. Season to taste before serving.

Keyword healthy, pasta, plant-based, salad, vegan

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