Easy Vegan Pasta Salad (Ready in 20 Minutes)

Looking for a quick, delicious meal? This Easy Vegan Pasta Salad comes together in just 20 minutes! Packed with colorful veggies, tender fusilli, and a zesty Italian dressing, it is the ultimate plant-based side dish or meal prep favorite.

Easy Vegan Pasta Salad

Whether you need a quick weekday lunch, a make-ahead meal prep option, or a crowd-pleasing dish for your next potluck, this vegan pasta salad hits the mark every single time. It's light, refreshing, vibrant, and packed with bold Mediterranean-inspired flavors.

Prep Time & Yield

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Servings: 6 servings

Ingredients

For the Salad

• 12 oz (340g) fusilli or rotini pasta

• 1 cup cherry tomatoes, halved

• 1/2 cup black olives, sliced

• 1/2 cup green olives, sliced

• 1/2 cup red bell pepper, chopped

• 1/2 cup green bell pepper, chopped

For the Quick Italian Dressing

• 1/3 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fusilli according to the package directions until al dente. Drain and rinse thoroughly under cold water to stop the cooking process and cool the pasta quickly.

2. Prep the Vegetables: While the pasta boils, chop the cherry tomatoes, bell peppers, and slice the olives.

3. Whisk the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Whisk or shake vigorously until well combined.

4. Toss Everything Together: In a large mixing bowl, combine the cooled pasta, chopped vegetables, and olives. Pour the dressing over top and toss until everything is evenly coated.

5. Serve or Chill: Enjoy immediately, or cover and chill in the refrigerator for 30 minutes to allow the flavors to meld together even more.

Chef's Tips for Success

• Rinse with Cold Water: Rinsing the pasta under cold water is key for cold pasta salads—it removes excess starch so the noodles don't stick together and keeps them perfectly tender.

• Make it Ahead: This dish keeps remarkably well in the fridge for up to 4 days, making it an ideal candidate for weekly meal prep.

• Add Extra Protein: Feel free to toss in chickpeas or white beans if you want an extra boost of plant-based protein!