Here’s a slew of vegan pasta salads you can enjoy all year round. They’re especially welcome in warmer weather, when you can serve them with grilled veggies and plant proteins and other summer foods.
Pasta salads embellished with fresh ingredients are easy to make and versatile to use. A mainstay for warm-weather meals, they can serve as main dishes for warm-weather meals.
Pack up leftovers: Pasta salad leftovers are ideal to pack into containers for school or office lunch the next day, and are also ideal for picnics and potlucks.
Here’s a selection of tasty pasta salads from this site as well as a round-up of creative options from other blogs, reprinted here by permission.
Corn and tomatoes give this pasta and quinoa salad a summery feel, though you can enjoy it any time of year.
Here’s an easy vegan salsa pasta salad, embellished with avocado, corn, and bell peppers, that can become a summertime staple.
This is a veganized version of my mom’s pasta, tuna, celery, and mayo salad that she made during the summer months. I updated it to use baked tofu instead of tuna for my own family.
Yes, Israeli couscous is actually pasta! This summery Israeli couscous salad combining herbs, raw veggies, and lush stone fruit makes a light and refreshing companion to grilled foods or bold-flavored plant-based protein dishes.
Here’s a simple and tasty pasta salad with broccoli and cherry tomatoes that can be enjoyed year round. Feel free to substitute another short, chunky pasta shape, though the tri-color rotini give this dish extra eye appeal.
From Cadry’s Kitchen: Here’s another take on fresh Israeli couscous salad, loaded with flavor from artichokes, olives, basil, and garlic. It works as a side dish with baked tofu or roasted chickpeas.
Also from Cadry’s Kitchen: You can’t have too many peanut-y noodle salads, can you? Popping with the flavors of peanut butter, tamari, and brown rice vinegar, and with plenty of crisp, cool vegetables & a handful of nuts, you get a complete meal in one bowl.
From Mashup Mom: Give this rainbow vegetarian pasta salad a try on your next Meatless Monday: Colorful (and Veggie-Full) Vegan Tofu Pasta Salad is a feast for your taste buds and your eyes!
From Running to the Kitchen: Summer vegetables are coated with a Montmorency tart cherry balsamic glaze, grilled and then combined with orzo for a deliciously seasonal pasta salad. Great served warm fresh off the grill or cold as a side dish at your summer get-togethers.
From Vegan Huggs: Cool down your summer with this Mediterranean Pasta Salad. It’s light, refreshing & chock-full of fresh vegetables.
From Dianne’s Vegan Kitchen: Vegan tomato and feta pasta salad is the perfect dish to take to summertime potlucks, and it’s a great side dish for cookouts and picnics, too! This recipe uses fresh tomatoes, sun-dried tomatoes, capers, and vegan feta cheese, and it’s super easy to make.
From This Wife Cooks: An easy, make-ahead vegan side dish recipe that combines two summertime favorites. Perfect for picnics, barbecues, and potlucks.
Watch Learn Eat: Another easy-to-make Vegan Macaroni Salad, this one uses just 4 ingredients plus salt and pepper to taste!
From Ve Eat Bake Cook: This lighter version of the classic macaroni salad with a white bean dressing is ideal for a quick BBQ side of picnic.
From Spabettie: this really is the perfect pasta salad for a picnic or BBQ – a crowd pleasing mix of fresh veggies and a bright flavorful dressing.
Another from Watch Learn Eat: If you think hummus is just for dipping, think again! This hummus pasta salad combines store-bought roasted red pepper hummus with gluten-free pasta, arugula, carrots, artichoke hearts, tomatoes and olives for an easy and flavorful spring or summer side dish.
From Profusion Curry: With rainbow veggies and chickpeas is a favorite summer pasta salad. Drizzled with awesome homemade vinaigrette, you will love this delicious and easy recipe!
From Hey Nutrition Lady: Italian Summer Pasta for hot summer days! This vegan pasta salad is tossed with hand-crushed tomatoes, herbs, and olives, with a drizzle of olive oil and some vinegar to brighten things up. It couldn’t be easier to make or more delicious to eat.