This vibrant Dairy-Free Pasta Salad is a quick, flavorful, and nutritious meal perfect for busy weekdays.
Packed with fiber-rich vegetables, plant-based protein, and healthy fats from olive oil, it’s a wholesome choice for lunch, dinner, or meal prep.
Naturally gluten-free, low in saturated fat, and creamy without dairy, it’s an easy, satisfying, and guilt-free way to enjoy a refreshing pasta salad.
Creamy Vegan Pasta Salad
Equipment
- 1 large pot (for cooking pasta)
- 1 large mixing bowl – for combining salad
- 1 small mixing bowl – for preparing dressing
- Knife – for chopping vegetables
- Cutting board – for chopping vegetables
- Whisk – for mixing dressing
Ingredients
Salad Ingredients:
- 12 ounces gluten-free pasta
- 1 ½ cups broccoli florets finely chopped
- 1 cup grape tomatoes halved
- ¾ cup cucumber diced
- ¾ cup red bell pepper finely diced
- ¼ cup black olives sliced
- ¼ cup fresh basil loosely chopped
- ¼ cup pickled red onions
Dressing Ingredients:
- ⅓ cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the water. Once boiling, carefully add the gluten-free pasta, stirring occasionally to prevent sticking. Cook the pasta according to the package instructions until it reaches an al dente texture—firm to the bite but fully cooked. Avoid overcooking to prevent mushy pasta, especially with gluten-free varieties.
- Rinse and Cool the Pasta: Once the pasta is cooked, drain it thoroughly using a colander. Immediately rinse the pasta under cold running water to stop the cooking process and cool it down. This also helps the pasta hold its shape and prevents it from sticking together. Set aside in the colander while you prepare the vegetables.
- Chop the Vegetables: On a clean cutting board, finely chop the broccoli florets into small, bite-sized pieces. Halve the grape tomatoes and dice the cucumber into uniform cubes. Finely dice the red bell pepper and slice the black olives. Loosely chop fresh basil leaves for a fragrant touch. Finally, prepare the pickled red onions, ensuring they are in thin, delicate slices.
- Combine the Salad Base: In a large mixing bowl, add all the prepared vegetables: broccoli, tomatoes, cucumber, red pepper, olives, basil, and pickled onions. Gently toss them together with a large spoon to ensure an even distribution of colors, flavors, and textures. This creates the fresh, crunchy base of your salad.
- Prepare the Creamy Dressing: In a small mixing bowl, combine the vegan mayonnaise, Dijon mustard, olive oil, and lemon juice. Add the Italian seasoning, minced garlic, salt, and black pepper. Using a whisk, mix all ingredients vigorously until smooth and creamy. Taste the dressing and adjust seasoning if necessary, balancing tanginess, saltiness, and creaminess to your preference.
- Incorporate the Pasta: Once the pasta is cooled, gently fold it into the large bowl of vegetables. Use a large spoon or spatula to mix carefully, ensuring every piece of pasta is coated with a bit of the salad base. This helps the salad stay evenly textured and prevents the vegetables from settling at the bottom.
- Fold in the Dressing: Pour the prepared creamy dressing over the pasta and vegetable mixture. Using gentle folding motions, combine the dressing with the salad until every bite is coated. Be careful not to crush the vegetables or mash the pasta. The goal is to create a light, even coating that enhances flavor without overwhelming the fresh ingredients.
- Taste and Adjust Seasoning: Taste the salad and make any final seasoning adjustments. Add more salt, pepper, or a squeeze of fresh lemon juice if needed. This ensures the flavors are perfectly balanced before serving.
- Serve or Chill: The salad can be served immediately as a fresh, vibrant meal. For a more refreshing option, cover the bowl with plastic wrap or transfer it to an airtight container and chill in the refrigerator for 30–60 minutes. Chilling allows the flavors to meld beautifully, making the salad even more delicious.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–5 days. Before serving, give the salad a gentle stir to redistribute the dressing and refresh the textures. The pasta and veggies maintain their crunch and flavor, making this salad an excellent option for meal prep and quick, healthy lunches.
Notes
- Use gluten-free pasta carefully; rinse with cold water after cooking to prevent sticking and preserve texture.
- Chop vegetables uniformly to ensure even flavor distribution and a visually appealing salad.
- Customize the salad by swapping vegetables or adding protein sources such as chickpeas, tofu, or tempeh.
- Whisk the dressing thoroughly to achieve a smooth, creamy consistency that evenly coats the pasta.
- For best flavor, chill the salad for 30–60 minutes before serving to allow the ingredients to meld.
- Adjust seasoning at the end for a perfectly balanced taste.
- This salad works well for meal prep and can last in the fridge for several days.
Chef’s Secrets For Creamy Texture
To achieve the perfect creamy, dairy-free pasta salad, start with a smooth, well-emulsified dressing.
Whisk the vegan mayonnaise, olive oil, Dijon mustard, lemon juice, garlic, and Italian seasoning thoroughly until fully combined; this ensures a rich, velvety texture without separating.
Rinsing the pasta in cold water after boiling is another key step—it stops cooking immediately, maintains a firm bite, and prevents the pasta from sticking together.
For extra depth of flavor, consider marinating the pickled red onions in a bit of lemon juice before adding them to the salad.
Serving Suggestions For Every Occasion
This colorful pasta salad is versatile and pairs beautifully with a variety of meals.
Serve it chilled alongside grilled vegetables, seared tofu, or plant-based protein patties for a light lunch.
For a summery picnic or barbecue, it complements grilled skewers or sandwiches perfectly.
Garnish with extra fresh basil or a sprinkle of nutritional yeast for a subtle cheesy flavor.
Its visually appealing mix of bright vegetables also makes it an ideal dish to bring to potlucks or family gatherings.
Storage Tips To Keep Fresh
Store your pasta salad in an airtight container in the refrigerator for up to 3–5 days.
Always give it a gentle stir before serving, as the dressing may settle slightly.
To maintain the crispness of vegetables, avoid adding watery ingredients like tomatoes too early if preparing ahead of time; you can fold them in just before serving.
Freezing is not recommended for this salad, as the pasta and fresh vegetables lose their texture and freshness when thawed.
Frequently Asked Questions
1. Can I use regular pasta instead?
Absolutely! Regular wheat pasta works just as well. Cook it al dente, rinse with cold water, and follow the same steps. The salad may not be gluten-free, but the flavor and texture remain delicious.
2. How can I make this higher in protein?
For extra protein, fold in a can of rinsed chickpeas, cubes of firm tofu, tempeh, or even grilled seitan. This adds texture and makes the salad a more substantial meal.
3. Can I prepare this salad in advance?
Yes! You can prepare the salad up to a day ahead. For best results, store the dressing separately and mix it in just before serving to keep the vegetables crisp.
4. Can I substitute any vegetables?
Definitely! Feel free to swap in your favorite veggies. Carrots, radishes, celery, peas, or leafy greens like spinach or arugula work wonderfully. Adjust quantities to maintain balance with the pasta.
5. How do I keep the salad creamy without mayo?
You can replace vegan mayonnaise with blended silken tofu, cashew cream, or dairy-free yogurt. Whisk these alternatives with mustard, olive oil, lemon juice, and seasonings for a creamy, flavorful dressing.
