Go Back
+ servings
Vegan pasta salad
Print Recipe
5 from 2 votes

Vegan pasta salad recipe

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!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 4 people
Calories: 391kcal
Author: Nico


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


  • ½ lemon
  • 1 tsp mustard powder
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic
  • 1 pinch sea salt


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.



Calories: 391kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Dietary Fiber: 8g | Sugar: 5g | Calcium: 41mg | Iron: 3mg