Vegan Pasta Salad

4.80 from 5 votes

Vegan pasta salad is the ideal lunchtime meal because it's quick to prepare and delicious to eat. It's also great to make in advance to have a ready-to-go meal to eat anytime.

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Course: Main Course

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 415kcal

Author: Nico

Ingredients

Pasta salad

3 cups (½ pound) farfalle pasta uncooked, or rotini, fusilli, penne
1½ cups (1 can) cannellini beans or other white beans, drained
2 cups cherry tomatoes halved or in quarters
1 cup cucumber diced
½ cup olives pitted, halved
½ cup corn
3 tablespoons parsley finely chopped
⅓ cup basil leaves optional

Dressing

3 tablespoons apple cider vinegar
3 tablespoons olive oil extra virgin
½ teaspoon salt or more to taste
½ teaspoon black pepper
½ teaspoon dried oregano

USA - Metric

Instructions

Cook the pasta in salted boiling water as per package directions. Drain the pasta and rinse it under cold water to avoid overcooking. Transfer to a large mixing bowl, drizzle with a few drops of olive oil, and give it a mix.
Chop the tomatoes in half or quarters. Cut olives in half. Drain canned corn. Drain and rinse white beans. Chop the cucumber. Thinly slice the red onion. Finely chop parsley and basil.
Make dressing. To a small bowl, add vinegar, olive oil, salt, pepper, and dried oregano. Whisk well until the ingredients are emulsified (i.e., the vinegar and the oil become one).
Alternatively, you can add all ingredients to a small mason jar, close it, and shake well.
Add all ingredients, including veggies and dressing to the mixing bowl with pasta and mix well with a spoon. Taste and adjust for salt if necessary.
Let sit for 30 minutes before serving (if you have time) to allow flavors to come together. Store in the refrigerator for up to 3 days.

Nutrition