10 Fresh and Flavorful Vegan Pasta Salad Recipes

Pasta salad is one of those dishes that fits just about any occasion. It’s quick to make, easy to customize, and perfect for warm days, lunchboxes, picnics, or last-minute dinners. 

And when it’s made with fresh veggies, hearty pasta, and bold vegan flavors, it becomes the kind of meal you’ll want on repeat.

These plant-based pasta salads are colorful, satisfying, and loaded with flavor. Each one is completely dairy-free, egg-free, and easy to prep in advance.

Here are 10 fresh vegan pasta salad recipes to brighten up your table.

1. Lemon Herb Orzo Salad

This light and zesty salad uses orzo for a delicate texture that pairs beautifully with fresh herbs and crisp veggies. It’s refreshing, quick to make, and a crowd pleaser.

Ingredients:

• 1 ½ cups dry orzo
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup red onion, thinly sliced
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp chopped parsley
• Salt and pepper to taste

Directions:

1. Cook the orzo until tender, then rinse with cold water.
2. In a large bowl, toss orzo with veggies, lemon juice, zest, and olive oil.
3. Stir in parsley and season to taste. Chill before serving.

2. Creamy Avocado Pasta Salad

This one’s creamy without any mayo – thanks to ripe avocado and fresh lime juice. Perfect with grilled corn and black beans for a little Southwest flair.

Ingredients:

• 3 cups cooked pasta (like fusilli or shells)
• 1 ripe avocado
• Juice of 1 lime
• 1 garlic clove
• 1 cup black beans
• 1 cup corn (fresh or thawed frozen)
• ½ cup chopped red pepper
• Salt and pepper to taste

Directions:

1. Blend avocado, lime juice, garlic, and salt until smooth.
2. Toss pasta with beans, corn, pepper, and avocado dressing.
3. Serve chilled, with lime wedges on the side.

3. Pesto Pasta Salad with Roasted Veggies

Pesto brings bold, herby flavors while roasted vegetables add a tender, caramelized bite. It’s earthy, filling, and great served warm or cold.

Ingredients:

• 3 cups cooked pasta
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small eggplant, diced
• 2 tbsp olive oil
• Salt and pepper
• ½ cup vegan pesto (homemade or store-bought)

Directions:

1. Roast vegetables at 400°F for 25 minutes.
2. Toss cooked pasta with pesto and roasted vegetables.
3. Chill before serving, or enjoy slightly warm.

4. Mediterranean Chickpea Pasta Salad

Packed with protein and color, this salad brings together briny olives, juicy tomatoes, and creamy chickpeas in one tasty bowl.

Ingredients:

• 3 cups cooked pasta
• 1 can of chickpeas, drained
• 1 cup cherry tomatoes, halved
• ¼ cup sliced Kalamata olives
• ¼ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and black pepper

Directions:

1. Combine all ingredients in a large bowl.
2. Toss with oil, vinegar, and oregano.
3. Let it sit for 15 minutes so the flavors can meld.

5. Thai-Inspired Peanut Pasta Salad

This one’s packed with bold flavors: creamy peanut dressing, crunchy veggies, and tender noodles. It’s a satisfying twist you’ll crave often.

Ingredients:

• 8 oz pasta (bowtie or rotini)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• ½ red bell pepper, thinly sliced
• 2 green onions, chopped
• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• Water to thin
• Chopped cilantro and peanuts for garnish

Directions:

1. Whisk together peanut butter, soy sauce, lime juice, maple syrup, and water.
2. Toss pasta with veggies and dressing.
3. Garnish with cilantro and peanuts before serving.

6. Dill Pickle Pasta Salad

If you love a tangy bite, this pasta salad will be your new favorite. It’s creamy, crunchy, and full of dill pickle flavor—without the dairy.

Ingredients:

• 3 cups cooked pasta
• ½ cup chopped dill pickles
• 2 tbsp pickle juice
• ¼ cup chopped celery
• ¼ cup red onion
• ½ cup vegan mayo or plain vegan yogurt
• 1 tbsp chopped dill
• Salt and pepper to taste

Directions:

1. Mix vegan mayo or yogurt with pickle juice and dill.
2. Toss with pasta, pickles, celery, and onion.
3. Chill for at least 30 minutes before serving.

7. Summer Corn and Tomato Pasta Salad

Sweet corn, juicy tomatoes, and fresh basil make this salad taste like sunshine in a bowl. It’s light, colorful, and great for backyard meals.

This is one of our favorites if we’re headed for a picnic – it’s a big hit with the whole family.

Ingredients:

• 3 cups cooked pasta
• 1 cup fresh or grilled corn kernels
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar or lemon juice
• Fresh basil, torn
• Salt and pepper to taste

Directions:

1. In a large bowl, toss pasta with corn, tomatoes, and onion.
2. Drizzle with oil and vinegar, add basil, and season.
3. Chill or serve at room temperature.

8. Broccoli and Sun-Dried Tomato Pasta Salad

This one’s hearty and savory, with just the right pop of tang from sun-dried tomatoes. A little garlic and lemon bring it all together.

Ingredients:

• 3 cups cooked pasta
• 1 ½ cups steamed or blanched broccoli florets
• ¼ cup sun-dried tomatoes (in oil), sliced
• 1 garlic clove, minced
• Juice of ½ lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Directions:

1. Steam or blanch broccoli until bright green and tender.
2. Toss pasta with broccoli, sun-dried tomatoes, and garlic.
3. Drizzle with lemon juice and olive oil, season, and toss well.

9. Creamy Vegan Ranch Pasta Salad

Cool, creamy, and full of crunchy veggies, this pasta salad uses dairy-free ranch for a familiar and comforting flavor that’s perfect for potlucks.

Ingredients:

• 3 cups cooked pasta
• ½ cup vegan ranch dressing
• ½ cup diced cucumber
• ½ cup halved cherry tomatoes
• ¼ cup shredded carrots
• ¼ cup chopped green onions
• Salt and pepper to taste

Directions:

1. In a large bowl, mix cooked pasta with chopped veggies.
2. Stir in vegan ranch dressing and season to taste.
3. Chill before serving for best flavor.

10. Italian-Inspired Antipasto Pasta Salad

This one brings all the big flavors of an Italian antipasto platter, with marinated veggies, olives, and a tangy dressing.

Ingredients:

• 3 cups cooked pasta
• ½ cup artichoke hearts, chopped
• ½ cup roasted red peppers, sliced
• ¼ cup black or green olives
• ¼ cup red onion, sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried Italian herbs
• Salt and pepper

Directions:

1. Combine pasta with artichokes, peppers, olives, and onion.
2. Whisk oil, vinegar, and herbs together and pour over the salad.
3. Toss and let marinate for 20 minutes before serving.

Final Thoughts

Vegan pasta salads are the ultimate make-ahead meals. They’re quick to pull together, endlessly flexible, and packed with fresh, vibrant flavor. 

Whether you’re prepping lunch for the week or bringing something to share, these recipes are easy to make and even easier to enjoy.

And we’ve made sure there’s something in this list for everyone – including the younger members of the family!

Try one today, and keep a few in your back pocket for the next sunny day, picnic, or busy weeknight.

Are you looking for a warm pasta dish instead? We’ve got plenty of other vegan pasta recipes here.