This easy vegan pasta salad recipe is quick to make, it's refreshing, and seasoned with a delicious lemon-mustard vinaigrette dressing. It's perfect for a quick spring and summer lunch, and if you have some leftover you can pack it up and bring it for a picnic in the park. Oh, and make sure you make enough for your friends. They'll love it!
🎥 Video
Why didn't we do this recipe before!?! That is what came out of our mouth straight after eating the first forkful of this simple but delicious vegan pasta salad. A few minutes later, we had eaten the whole bowl that you see in the picture!
Ok, fine. We are always super hungry after cooking and shooting recipes. But this dish really surprised us!
This easy vegan pasta salad recipe with avocado and lemon-mustard vinaigrette dressing is just...well...perfect! You can make it in no time, it's fulfilling, it has a good bite, it's full of veggies, and has some good healthy fats too with the extra virgin olive oil and the creamy avocado.
If you want to increase the protein content feel free to add a can of chickpeas, they'll go amazing with it.
🥬 Ingredients
Pasta: dry Italian pasta is 100% naturally vegan and contrary to popular belief, quite healthy. Pick one made with hard wheat flour, water and nothing else. We prefer farfalle (butterfly) shaped pasta for this recipe as they look pretty and have a great bite. You can use any short pasta like penne, fusilli, maccheroni, etc.
Coarse sea salt: this is a must for pasta cooking when salting the pasta water. Imported from Italy or France is best.
Green asparagus: we prefer green for the colour.
Cherry tomatoes: any type of small vine tomato is fine as long as is bright red. We want this for colour and sweetness.
Sweet corn: It adds sweetness, crunch, and colour.
Black pitted olives: olives add umami to this salad. Make sure you get olives without pits. Olives in brine are fine, make sure you drain the salted water away before tossing them in the salad. We prefer black ones for the colour.
Red bell pepper: perfect for crunch, colour and sweetness. Green peppers are too sour. Yellow and orange work too.
Avocado: get a ripe avocado, but not an over-ripe one, or it'll mash and cloud the pasta salad. Avocado is perfect to add some healthy fats and creaminess to this recipe.
Red onion: shallots work too. Red is best for colour.
Salt and Pepper: keep some extra fine sea salt and black pepper at hand for a final seasoning touch.
📋 Recipe Card
Vegan pasta salad recipe
Ingredients
Pasta salad
- 2 cups uncooked farfalle pasta (360 grams)
- 0.7 gallons tap water (2.5 litres)
- 2 tbsp coarse sea salt (for the pasta water)
- 2 cups green asparagus (250 grams)
- 0.5 cup cherry tomatoes (120 grams)
- 0.5 cup sweet corn (100 grams)
- ½ cup pitted olives (60 grams)
- 1 avocado
- 0.5 red bell pepper
- ¼ red onion
- 2 piches sea salt
- 1 tsp black pepper
Mustard-Vinaigrette
- ½ lemon
- 1 tsp mustard powder
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1 pinch sea salt
Instructions
Mustard-Lemon Vinaigrette
- In a bowl, add the olive oil, mustard powder, grated garlic, lemon juice, salt and whisk well.
Pasta salad
- In a large pot, bring the water to boil, then add the sea salt, and then add the pasta. Cook the pasta al dente. In a smaller pot, boil the asparagus for 5 minutes. We only used the tops of the asparagus as they are more tender and prettier. When cooked, drain the pasta and the asparagus and cool them under cold running water.
- In a large bowl, add the pasta, sweet corn, pitted olives, chopped red onion, and boiled asparagus.
- Then open an avocado, remove the stone inside, cut it into cubes and add it to the pasta salad.
- Add the mustard-lemon vinaigrette into the bowl, add a pinch of salt and pepper and mix very well.
- Let rest for about 20 minutes before serving to allow the flavours to come together.
Video
Nutritional Values
👨🏻🍳 Top tips
Salt the pasta water with coarse sea salt
Italians cook pasta in plenty of salted boiling water. Why? Because the salted water will give a fuller flavour to the pasta. If you only add salt at the end, you will not get the same flavour.
Add the salt after the water is boiling
Adding salt only once the water is already boiling as adding it before will extend the water boiling time.
Use a large pot with plenty of water
In Italy the rule is 1L of water for 100 grams of pasta. Why? First, enough water will prevent the pasta from sticking together. Second, the pasta won't become gluey. Third, some of the water will evaporate and if you put too little the pasta won't cook evenly.
Don't put oil in the pasta water
The only time you should put a little oil in the pasta water is when you are cooking fresh pasta that is not completely dry. In all other cases you should not add any oil. In fact, the oil will make it harder for the condiments and sauces to stick to the pasta.
Don't cover the pasta while it boils
Use a lid while you wait for the water to boil. It will boil faster. As soon as you add the pasta to the water you will not need a lid anymore. The lid will make the water overflow.
Cook the pasta al dente
Al dente means that the pasta has some bite. The best way to do cook pasta al dente is to look at the cooking time on the pasta package and cook 1 minute less than instructed.
Cool the pasta under cold running water
Cooling the pasta under running cold water will make sure your pasta won't keep cooking with the residual heat, and become overcooked. We recommend this step with all cold pasta dishes.
Some more tips
Keep the asparagus crunchy
Like the pasta, the asparagus are best served with a little bite, and not mushy and overcooked. Their colour will also be brighter if you don't overcook them.
Let the pasta sit for 30 min before eating it
This is done to let the flavours come together. The pasta salad will taste a lot better this way. If you store the pasta salad in the fridge, let it sit at room temperature for about 30 minutes to regain flavour.
Add some chickpea for a more complete protein profile
To get a full protein profile with all essential amino acids you can add some chickpeas or green-peas to this easy pasta salad.
Legumes in general contain high level of Lysine, an essential protein building block, but are deficient in Methionine. On the other hand, pasta and grains in general are rich in Methionine (another essential protein building block), but deficient in Lysine. So grains and legumes together are highly recommended for a healthy and balanced vegan diet.
📖 Questions & answers
Dry pasta imported from Italy is naturally vegan. Good quality dry pasta should only contain 2 ingredients: durum wheat and water. If you see anything else on the ingredients list, stay away!
Fresh pasta can be naturally vegan or non vegan. So always better to check the label.
Yes, this recipes is perfect for gluten-free pasta alternatives. Just make sure they are also vegan by looking at the label.
Salt is added to infuse flavour in the pasta, and not on the surface of the pasta. Pasta that is cooked in salted water tastes a lot better than pasta that is cooked in unsalted water.
Al dente means "to the tooth" literally. Pasta cooked al dente is pasta that retains some bite, and it's slightly undercooked. Pasta al dente is better for taste, texture and it is also easier to digest.
A vinaigrette is a dressing generally used for salads, and in this case, for our vegan pasta salad. Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices.
In the refrigerator, in a covered dish, or in air tight containers.
Yes. You can use any short-shaped pasta for this recipe. Fusilli, conchiglie, penne, elbows, will all work.
Yes, you can add any veggie you like. Just make sure you keep into account three things when you change the veggies: 1) colours - you want bright colours that go well together, 2) textures - you want a mix of crunchy, soft, and creamy, 3) flavours - you want sweet, acidic, and umami.
Yes, this recipe is perfect for food prep, and tastes even better a few hours after it's been made.
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If you have any tips or questions let us know in the comments below!
Question..how can you make this with no/less fat gems??
Hi Linda, to make this recipe with less fat you can take away the avocado and replace it with an oven roasted zucchini. Just dice the zucchini, put it on a baking tray with parchment paper and bake it for 30 minutes at 200˚C / 380˚F.
If you want even less fat, then you can also remove the olives. Replace them with some capers or chopped sun dried tomatoes to keep the umami taste.
If you want even less fat, then you can also reduce the amount of olive oil by cutting it in half.
Hope this helps! 🙂
Great!