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    Home » Recipes » Vegan Salads

    Vegan Pasta Salad

    Published on April 23, 2019 by Kate, Updated on May 13, 2021 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    closeup shot of vegan pasta salad with text overlay for pinterest

    This fabulous, naturally vegan pasta salad is light and refreshing with a quick and easy tangy lemon-olive oil dressing!  Chock full of healthy veggies and protein rich tofu cubes, it's an all-around favorite for picnics, lunches, and potlucks.

    This no-mayo, Italian style vegan pasta salad is perfect for outdoor picnics because it is equally tasty chilled or at room temperature!

    Related recipe: Vegan Broccoli Salad

    What ingredients do you need to make this easy Vegan Pasta Salad?

    • multicolored rotini (or bow-ties) - I love both the flavor and beauty of the multi-colored pasta
    • an English cucumber - really only half of one, diced
    • grape tomatoes - grape tomatoes keep their juices to themselves, increasing the longevity of salad left-overs
    • black olives - adds healthy fat and great texture and flavor
    • red onion - a little spunk!  I keep the slivers fairly large for picky-eater removal ease
    • firm tofu - the water-packed kind - love these little chunks!
    • olive oil - extra virgin is the richest!
    • lemons - to make fresh squeezed lemon juice!
    • dried basil, oregano, Italian seasoning, or Spike (or Mrs. Dash, or seasoned salt)

    Another option for this pasta salad is to add some of this amazing vegan feta cheese. You'll love the flavor of creamy, rich, salty feta with this salad and it pairs perfectly with the black olives.

    Related recipe: Vegan Crunchy Ramen Noodle Salad

    How to make Vegan Pasta Salad:

    To make the pasta salad dressing, whisk seasonings, olive oil, and lemon juice together in the bottom of a large bowl.

    Drain and squeeze tofu gently to remove most of the liquid.  Cube tofu and add to bowl.  Mix gently to cover the tofu in the dressing.

    Add cooked pasta (already cooled to room temp or cooler) and olives and toss to coat.

    You can allow the salad to marinate in the refrigerator overnight (or longer) at this point, or if serving right away, go ahead and add the veggies.

    If serving immediately, go ahead and add diced cucumbers, slivered onions, and grape tomatoes.

    Toss everything to coat, and taste test for tang, salt, and spice!  Adjust according to your palate and enjoy!!

    Related recipe: Vegan Mexican Pasta Salad

    How long does this pasta salad keep?

    This pasta salad will keep in the refrigerator for up to five days.  The cucumber pieces will, however, gradually become softer.

    If you are making this salad for week-long lunch box prep, chop the cucumbers and keep them on the side, adding them just before eating to keep the crunch!

    Expert Cooking Tips:

    Avoid rinsing your pasta, simply drain and cool before using.  (Not rinsing your pasta helps the dressing stick to the pasta better!)

    In a hurry?  Spread the pasta out on a baking tray to cool faster, even stick it in the refrigerator for a few minutes if needed.  Hot pasta won't harm the tofu or dressing, but you don't want to wilt your fresh veggies!

    YOU MIGHT ALSO ENJOY THESE RECIPES:

    • Vegan Mexican Pasta Salad
    • Best Vegan Chickpea Salad
    • Vegan Key Lime Pie
    • Best Tofu Egg Salad
    • Vegan Chocolate Peanut Butter Pie

    If you’ve tried this Vegan Pasta Salad or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    Recipe

    overhead closeup shot of vegan pasta salad on a white plate with a fork

    Vegan Pasta Salad

    Light and refreshing, this quick and easy pasta salad is topped with a homemade Italian style lemon-olive oil dressing!  Chock full of healthy veggies and protein rich tofu cubes, it's an all-around favorite for picnics, lunches, and potlucks!
    5 from 19 votes
    Print recipe Leave a comment
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12
    Calories: 305kcal
    Author: Kate

    Ingredients

    • 16 oz firm tofu , water-packed
    • ½ cup olive oil, extra virgin
    • ¼ cup lemon juice, fresh squeezed
    • 2 teaspoon sea salt
    • 1 teaspoon dried basil
    • ½ teaspoon Spike or Mrs. Dash
    • ½ teaspoon dried oregano
    • 1 can black olives, drained
    • 16 oz rotini, multi-colored
    • 1 ½ cups grape tomatoes
    • 1 ½ cups english cucumber, diced
    • 1 pinch cayenne pepper
    US Customary - Metric

    Instructions

    • Cook multicolored rotini in salted water according to directions.  Drain and allow to cool to at least room temp. 
    • Whisk seasonings, olive oil, and lemon juice together in the bottom of a large bowl. 
    • Drain and squeeze tofu gently to remove most of the liquid. Cube into ½ inch pieces.  
    • Add cubed tofu, drained olives, and cooled pasta to bowl and mix gently to coat with dressing.  (If not immediately serving, place mixture into the refrigerator to marinate for a couple of hours or overnight.)
    • Just before serving add tomatoes, diced cucumber, and slivered onion.  Toss and taste test for tang and saltiness.  Adjust according to taste!  Enjoy!

    Notes

    How long does this pasta salad keep?

    This pasta salad will keep in the refrigerator for up to five days.  The cucumber pieces will, however, gradually become softer.  
    If you are making this salad for week-long lunch box prep, chop the cucumbers and keep them on the side, adding them just before eating to keep the crunch!

    Expert Cooking Tips:

    Avoid rinsing your pasta, simply drain and cool before using.  (Not rinsing your pasta helps the dressing stick to the pasta better!)  
    In a hurry?  Spread the pasta out on a baking tray to cool faster, even stick it in the refrigerator for a few minutes if needed.  Hot pasta won't harm the tofu or dressing, but you don't want to wilt your fresh veggies!

    Nutrition

    Serving: 1Cup | Calories: 305kcal | Carbohydrates: 31g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 898mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 4.9mg | Calcium: 77mg | Iron: 1.3mg

    More Vegan Salad Recipes

    • 3 Stuffed avocados.
      Vegan Stuffed Avocado Salad
    • Blueberry lemon dressing in a jar.
      Blueberry Vinaigrette (Vegan Salad Dressing)
    • Broccoli salad in a bowl.
      Amazing Vegan Broccoli Salad
    • side view of squares of vegan feta stacked on each other with greek olives and peppers nearby
      Best Vegan Feta

    Reader Interactions

    Comments

      5 from 19 votes (19 ratings without comment)

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      Recipe Rating




    1. Shama

      April 23, 2019 at 9:38 pm

      This stuff is SO GOOD!

      Reply
      • Rebecca

        April 23, 2019 at 9:40 pm

        Thanks! We were gobbling it for lunch today, too!!

        Reply

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