Easy Vegan Pasta Salad Recipe Everyone Loves

Overhead view of vegan pasta salad with rotini, avocado, cherry tomatoes, black olives, red bell pepper, and red onion in a white bowl.

Easy Vegan Pasta Salad Recipe Everyone Loves

This easy vegan pasta salad recipe is fresh, colorful, and packed with flavor. Perfect for picnics, BBQs, meal prep, and potlucks.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 265kcal

Ingredients

For the salad

8 oz dry rotini pasta, cooked al dente and cooled
1 or 2 avocados peeled and chunked into ½-inch cubes
1 cup cherry tomatoes about 8 – 10 cherry tomatoes, halved
½ cup black olives pitted sliced or chopped
½ cup red bell pepper diced or chopped
¼ cup red onion finely chopped
5 leaves of fresh oregano snipped or chopped or 1 teaspoon of dried
5 leaves of fresh basil snipped or chopped or 1 teaspoon of dried

For the dressing

½ cup extra virgin olive oil
3 tablespoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon sugar Optional

Instructions

Prep the fresh ingredients: Start by preparing all of your fresh produce so everything is ready to go once the pasta is cooked. Slice the avocado into chunky bite-sized cubes, chop the olives, dice the red onion and bell pepper, and halve or quarter the cherry tomatoes depending on their size. Set everything aside while you prepare the rest of the salad.
Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, you can finish any remaining prep work. Once the pasta is done, drain it into a colander and rinse it under cold water.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, garlic powder, black pepper, and optional sugar until smooth and well combined. Set the dressing aside for now, and give it one more quick whisk before pouring it over the salad to make sure everything is evenly mixed.
Assemble the vegan pasta salad: In a large serving bowl, add the cooled pasta along with the avocado, tomatoes, olives, bell pepper, onion, and fresh herbs. Pour the dressing over the top and gently toss everything together so all of the ingredients are evenly coated with flavor.
Chill and serve: Using a large spoon, gently stir the salad until fully combined. Cover the bowl and let the vegan pasta salad chill in the refrigerator for at least 30 minutes before serving. Right before serving, garnish with extra fresh herbs or an extra sprinkle of salt and black pepper if desired.

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