Vegan Pasta Salad Fresh Herbs

You know those dishes that seem to disappear at every picnic This vegan pasta salad is one of them Packed with fresh veggies and tossed in a homemade vinaigrette it is both satisfying and bright The whole thing comes together quickly making it my go-to for gatherings or easy lunches

I first threw this together for a summer family barbecue and now friends ask for the recipe every single time Its zippy and light yet filling and no one ever misses the cheese

Ingredients

• Olive oil: adds richness and binds the dressing Look for extra virgin varieties for the best flavor
• Red wine vinegar: gives the dressing a pleasant tang Find one with a deep ruby color for more complexity
• Dijon mustard: punches up the vinaigrette and brings everything together Choose a smooth and strong dijon for balance
• Garlic powder: infuses the salad with a mellow garlicky depth For extra freshness you can add a small grated garlic clove
• Italian seasoning: adds herby notes Search for a blend that has oregano basil rosemary and thyme for a classic touch
• Agave nectar: sweetens just slightly balancing out the acidity Opt for a light variety for a neutral taste
• Tahini: brings a creamy element to the dressing and rounds out sharp flavors Stir well if using so the texture is smooth
• Pasta: serves as the hearty base Short shapes like rotini penne or fusilli work best and hold the dressing well
• Cucumbers: give a crisp juicy crunch Choose ones that are firm and free from soft spots
• Cherry tomatoes: add bursts of sweetness Try to pick the ripest and most colorful options
• Sun dried tomatoes: offer tang and chew Go for the kind packed in oil for extra flavor
• Red onion: gives gentle warmth and color Look for onions that feel dense and store in a cool dark place
• Olives: supply briny richness Black or kalamata olives both work beautifully Pick ones that are plump and glossy
• Fresh basil: lifts everything with a hit of green Use bunches with vibrant leaves and store in water until ready to use

Step-by-Step Instructions

Cook the Pasta:

Boil water and cook pasta according to package instructions until just al dente Drain carefully and rinse with cool water to stop the cooking and keep the pasta from sticking Set aside to fully cool This is crucial so the pasta does not absorb too much dressing

Make the Vinaigrette:

Whisk together olive oil red wine vinegar water dijon mustard garlic powder Italian seasoning agave nectar and tahini in a small bowl Mix until the dressing is smooth and fully combined Taste to make sure the acidity feels right for your palate

Prep the Vegetables:

Wash cucumbers cherry tomatoes and basil Dice cucumbers for bite-sized pieces halve cherry tomatoes and chop basil finely Slice and chop sun dried tomatoes red onion and olives so they all blend evenly into the salad

Combine and Toss:

Add cooked pasta vegetables olives sun dried tomatoes chopped basil and dressing into a large mixing or serving bowl Drizzle the vinaigrette over everything and gently toss using tongs until evenly coated Make sure each pasta shape and veggie is dressed for the most flavor in every bite

Let It Rest:

Cover the bowl and let the salad chill in the fridge for two to three hours or overnight so the flavors meld and soak into the pasta This unlocks a level of depth and makes it taste even better

Pin

Sun dried tomatoes are my favorite ingredient here They burst with flavor and transform every bite into something special Once when I made this for my kids picnic they devoured it so fast I barely grabbed a plate myself

Storage Tips

Store leftover pasta salad in an airtight container in the fridge It keeps beautifully and flavors only deepen over a couple of days If the salad dries out just toss it with a splash more vinaigrette to revive

Ingredient Substitutions

If you cannot find sun dried tomatoes roasted red peppers also add a deep rich flavor Gluten free pasta swaps in easily if you are avoiding wheat If basil is not available try fresh parsley or dill for a different twist

Serving Suggestions

This salad shines alone as a lunch but pairs perfectly with grilled vegetables or a vegan protein Add some toasted pine nuts or arugula for crunch and bite It makes a great lunchbox option since it travels well and can be enjoyed at room temperature

Pin

Cultural Context

Cold pasta salads became an American classic for a reason They are portable flexible and a hit at all sorts of gatherings This vegan version pays homage to the Mediterranean roots with olives sun dried tomatoes and olive oil while remaining dairy and egg free

Recipe FAQs

→ What pasta shapes work best?

Short shapes like fusilli, rotini, penne, or farfalle hold the dressing well and make for easy forkfuls.

→ Can this dish be made ahead?

Yes, letting it chill for several hours or overnight deepens the flavors. Add extra dressing if the pasta absorbs too much liquid.

→ How can I boost protein content?

Try adding chickpeas, white beans, or cubes of tofu to make the salad more filling and protein-rich.

→ What vegetables can I substitute?

Bell peppers, artichoke hearts, or roasted zucchini make tasty swaps or additions to the mix.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to four days. Stir before serving and add extra dressing if needed.

→ Is the vinaigrette customizable?

Absolutely! Adjust seasonings, swap mustard types, or add minced garlic for a different flavor kick.