Vegan Fresh Pasta Salad
This is the kind of crowd-pleasing bowl that makes people forget they're eating something entirely plant-based. Rotini gets tossed with chickpeas, halved cherry tomatoes, crisp cucumber, red bell pepper, briny kalamata olives, and a shower of fresh basil and parsley — it's colorful, hearty, and genuinely satisfying. The homemade red wine vinaigrette pulls everything together with a punchy hit of Dijon mustard, oregano, and garlic powder, and a splash of red wine vinegar keeps it bright and tangy. A quick whisk is all it takes, and if you have nutritional yeast on hand, stirring it into the dressing adds a subtle savory depth that takes things up a notch. The whole thing comes together in under 30 minutes of active time, then chills in the fridge so the pasta soaks up every bit of that dressing before serving. It makes six generous portions, so it's ideal for meal prep, potlucks, or any situation where you need something that travels well and tastes even better the next day.
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Learn more →Ingredients
6 servings
For the salad
- 12 oz dry rotini or fusilli pasta
- 1 tsp salt, plus more for pasta water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ½ cup red bell pepper, diced
- ⅓ cup red onion, finely diced
- ½ cup pitted kalamata olives, halved
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh parsley, roughly chopped
For the vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 tbsp nutritional yeast (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes.
- 2
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
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