Name: Refreshing Vegan Pasta Salad - Healthy, Vibrant and so easy
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 300 grams/ 3 cups pasta ((fusilli/penne)); 8-10 cherry tomatoes ((or 3 regular ones)); 1 squeezed lemon; 5-6 cloves garlic ((more if you love it)); 1 medium onion ((red is best)); 10-15 olives ((halved)); 3-4 mushrooms ((sliced)); ½ green/yellow/red pepper ((chopped)); 1-2 handful fresh herbs

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Once upon a time, a woman got caught up in a multilevel marketing scam, purchasing 300 pounds of 'wonder noodles'. Promised she could make a fortune by reselling these overpriced noodles to friends and family, she quickly discovered they were just repackaged basic penne from the local supermarket. Sitting on 300 pounds of pasta, devastation crept in. For the next week, she ate pasta for breakfast, lunch and dinner. After her fifth bag of penne, she slammed her fists on the table, determined not to be defeated. With 290 pounds left in her garage, she vowed to get rid of them if it was the last thing she did. She couldn't open a restaurant on a whim and cooking hot pasta dishes for the whole neighbourhood wasn’t practical. Inspired, she created a conspiracy planning board like Charlie Day, brainstorming the best way to use all that pasta. Finally, she developed a dish so easy, delicious and perfect for storing and packaging that it made her double her investment in one week. This Vegan Pasta Salad became a sensation. The simplicity and flavour captivated everyone and her creation sold out quickly. Her salad turned her misfortune into a triumph and eventually, it might have even made her a millionaire.

Ingredients for this Vegan Pasta Salad

Here’s the list of ingredients for my go-to vegan pasta salad. Honestly, you can use whatever pasta or veggies you’ve got hanging around in the fridge. I do think fresh herbs make the pesto-style marinade taste its best, but if you’ve only got dried herbs, that’s totally fine. I also like to finish it with a thick balsamic drizzle, though regular balsamic works just as well.

Pasta (I used Fussili)
Lemon (or Apple Vinegar)
Onion, finely chopped
Tomatoes (I used cherry tomatoes)
Mushrooms (I used button mushrooms)
Fresh Herbs (I used basil, parsley and nasturtium)
Garlic
Olives
Balsamic Vinegar (I used Crema Con Aceto Balsamico Di Modena)
Pepper (I used Blistered Shishito )
Vegetable Oil (I recommend olive oil)

How do I cook pasta perfectly for my vegan pasta salad?

The cooking time for pasta in this salad depends on the type of pasta you choose. I recommend penne or fusilli for this recipe. Generally, there isn’t much difference from cooking pasta for hot dishes, except for one thing: there’s more leeway for cooking pasta longer. Pasta that’s slightly too soft for warm sauces will still work well in cold pasta salads. Since you’re not adding a hot sauce like Bolognese, the pasta retains the consistency it had when you pulled it out of the water. However, this is a personal preference, so cook it to your liking.

Is all pasta vegan?

Not always. In my experience, a surprising amount of pasta is still made with eggs. I couldn’t taste a real difference compared to the egg-free kind I started to buy once I went vegan so it feels like an unnecessary use of resources. Traditionally, many Italian pastas, especially in the north, were made with eggs, while in the south, pasta was more often just durum wheat and water. That simple version is naturally vegan and has been around for centuries. These days, most dried pasta you find in supermarkets is egg-free but fresh pasta often contains eggs. So if you’re buying pasta for a vegan recipe, a quick check of the ingredients is all it takes.

How long does it take to prepare pasta salad?

It doesn’t take long to make this pasta salad. I once made it in about 20 minutes when in a hurry, so it shouldn’t take you longer than 30 minutes total. Split your time wisely: start by cooking the pasta, then chop the vegetables and prepare the pesto while the noodles cook. Allow the noodles some time to cool afterward. To save time, you can also rinse the pasta with cold water after cooking, so you don’t have to wait for them to cool off.

What vegetables can I add to vegan pasta salad?

Generally, you can add any vegetables you like to your pasta salad. For a fancier version, Mediterranean vegetables in jars work well. Olives, dried tomatoes and artichokes are great additions. You can also add capers, green peppercorns or anything from that aisle in the supermarket that catches your eye. Consider this recipe a base version. Instead of mushrooms, add whatever you prefer, like bell peppers or arugula. You can become creative. The pesto marinade is delicious on its own, so you won’t ruin anything by adding ingredients you think will fit.