This vibrant, flavorful Vegan Pasta Salad is an easy, satisfying dish for any occasion. It combines tender short pasta with roasted seasonal vegetables and a creamy avocado-based dressing for a nutritious, colorful meal that’s perfect for picnics, potlucks, or a quick weeknight dinner.
Originally published September 9, 2022. Updated April 25, 2024 with extra recipe details.
Ready in under 30 minutes, this creamy vegan pasta salad features fusilli or gemelli noodles, juicy cherry tomatoes, cubes of avocado, and oven-roasted asparagus and zucchini. A zesty avocado-basil dressing ties everything together for a light but filling summer meal.
The mix of textures and bright colors makes this salad ideal for serving at outdoor gatherings or casual dinner parties. It also works well as an easy meal-prep option — make a batch at the start of the week for grab-and-go lunches that taste great chilled.
Ingredients
Short pasta: Fusilli or gemelli provide a sturdy base. Use whole wheat or gluten-free varieties as needed.
Cherry tomatoes: Halved cherry or grape tomatoes add sweetness and color. Diced Roma tomatoes work too.
Asparagus: Roasted asparagus adds crunch and an earthy note. Swap in green beans, broccoli, or bell peppers if preferred.
Zucchini or yellow squash: Sliced squash lends a tender texture and mild sweetness; using both adds color.
Avocado: Use half a cubed avocado for the salad and one ripe avocado for the dressing. Choose avocados that yield slightly to gentle pressure.
Fresh basil: Basil brightens the dressing with herbaceous flavor. Parsley, cilantro, or mint are good alternatives.
Toasted pumpkin seeds: Toast them in a dry skillet until fragrant. Pine nuts, sunflower seeds, or chopped nuts also work.
Garlic: Fresh minced garlic deepens the dressing’s flavor. Pre-minced garlic is a convenient substitute.
Lemon juice: Freshly squeezed lemon juice adds bright acidity — it’s preferable to bottled juice for best flavor.
Olive oil: Extra-virgin olive oil helps emulsify the dressing for a smooth, silky texture. Avocado or a neutral oil may be used instead.
Seasonings: Sea salt and freshly ground black pepper, adjusted to taste.
How to Make Vegan Pasta Salad
- Cook the pasta. Boil pasta in heavily salted water according to package directions until al dente. Drain, rinse with cold water to stop cooking, and set aside to cool.
- Roast the vegetables. Preheat the broiler to high (about 500°F). Toss asparagus and zucchini with olive oil and a pinch of sea salt. Spread in a single layer on a rimmed baking sheet and broil for about 10 minutes, stirring once or twice, until tender with golden edges.
- Make the dressing. In a food processor, combine the pitted avocado, fresh basil, toasted pumpkin seeds, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. If it’s too thick, thin with a little water or additional oil and adjust seasoning to taste.
- Toss the salad. Mix the cooled pasta with the avocado dressing. Gently fold in the roasted vegetables, halved cherry tomatoes, and the remaining cubed avocado.
- Garnish and serve. Finish with extra basil leaves and cracked black pepper. Serve at room temperature or chilled.
Recipe Pro-Tips
- Cook pasta al dente. A firmer bite prevents the salad from becoming mushy and keeps the texture pleasant.
- Cool the pasta fully. Rinse under cold water after cooking to stop the heat and ensure the dressing coats the noodles evenly.
- Grill the vegetables. For a smoky char, grill asparagus and squash instead of broiling.
- Adjust dressing consistency. Add water or oil a teaspoon at a time if the dressing is too thick; season with additional lemon, salt, or pepper to taste.
- Add dressing gradually. Start with a portion of the dressing and toss, then add more if needed to avoid a soggy salad.
- Serve chilled or at room temperature. Both are delicious — chill for a refreshing cold salad or serve immediately.
Optional Mix-Ins
Customize this pasta salad with optional additions:
- Protein: Cooked chickpeas or edamame add protein and substance.
- Extra crunch: Toasted seeds or nuts like pine nuts, sunflower seeds, or chopped almonds.
- Sweetness: Dried cranberries, raisins, or chopped dried apricots for a touch of sweetness.
- Tangy additions: Pickled red onions, jalapeños, or carrots for extra brightness.
- Vegan cheese: Crumbled vegan feta or shredded dairy-free cheese, or a spoonful of nutritional yeast in the dressing.
- Spices: Smoked paprika, cumin, chili powder, Italian seasoning, or za’atar for different flavor profiles.
Serving Suggestions
This pasta salad works well as a main dish for lunch or a picnic side. Pair it with grilled sandwiches, a simple soup, or other summer dishes to create a fuller meal.
Storage Directions
Store leftovers in an airtight container in the refrigerator for 2–3 days. Enjoy cold straight from the fridge or let sit 10–15 minutes at room temperature before serving for a softer texture.
More Summer Salad Recipes
- Black Eyed Pea Salad
- Summer Peach White Bean Salad
- Mango Guacamole Salad
- Vegan Nicoise Salad
- Beet Fennel Salad
