Italian Pasta Salad

Whenever I make a new pasta salad recipe, I think about veggies before the pasta. I love pasta, which is why I made a delicious Italian pasta salad loaded with vegetables, beans, and pasta in an oil-free creamy Italian dressing. What makes Italian pasta salad Italian? By adding the freshest vegetables and a homemade dressing that brings out the flavors of the vegetables. 

Like many people, I love pasta, but I like to keep the pasta at a minimum and the veggies at a maximum. This way, I get to enjoy pasta while getting all my veggies and beans at the same time. That's why my Italian pasta salad recipe is everything nutritious in one fabulous bowl. 

When I think about ingredients for a salad, I always try to shop for vegetables in season, which are fresh and less expensive. Then, it's all about the colors of the rainbow and the nutrition. 

So, let's see what's in this Italian pasta salad bowl. 

What ingredients are in Italian Pasta Salad?

Although most of the pasta salad is raw, the asparagus is roasted, and the pasta is cooked al dente. To make this recipe gluten-free, use gluten-free pasta instead of whole-grain pasta. For this Italian pasta salad, I chose a whole-grain fusilli pasta, but any shape pasta works. 

• Pasta of Choice
• Watermelon Radish
• Summer Squash (Yellow)
• Zucchini
• Grape Tomatoes
• Artichoke Hearts
• White Beans (I used Cannellini) 
• Capers
• Kalamata Olives
• Parsley
• Basil
• Red Bell Pepper
• Red Onion
• Purple Cabbage
• Roasted Asparagus

Regardless of the vegetables chosen for this delicious cold pasta salad, the flavors are enhanced by the Creamy Italian Dressing. The capers and kalamata olives add a rich and savory compone to the Italian pasta salad. 

Tips for making the perfect Italian Pasta Salad

• Make sure the noodles are cooked al dente and immediately transferred to a colander and drained. 
• Then, run the noodles under cold water and toss them in the colander to stop the cooking process. 
• No one likes mushy noodles in a pasta salad.
• Then, transfer the rinsed, cooled noodles to a bowl.
• Dress with half the dressing to prevent the noodles from sticking. 
• Because the dressing is oil-free, reserve the remaining dressing to toss again right before serving. 
• As a result, the salad will maintain its creamy texture. 

Italian Pasta Salad Dressing Options

Even though I chose my Creamy Italian Dressing, another option is my Italian Dressing, both nut-free and gluten-free. 

Ingredients in Creamy Italian Dressing

For those who prefer dressings without nuts, substitute white beans for raw cashews. It does, however, have a grainier texture. For that reason, I prefer using cashews in my creamy Italian dressing instead. But, to make this recipe friendly for everyone, there is a substitution in the recipe. 

• White vinegar
• Red Wine Vinegar
• Raw cashews
• Fresh lemon juice
• Maple Syrup
• Garlic
• Onion Powder
• Garlic Powder
• Stone-ground Mustard
• Italian Seasoning 
• Water
• Basil (fresh)
• Parsley (fresh)
• Salt and pepper to taste

Ingredients in Italian Dressing

• White vinegar
• Red Wine Vinegar
• Fresh lemon juice
• Maple Syrup
• Garlic
• Red Onion
• Green Pepper
• Stone-ground Mustard
• Basil (fresh)
• Parsley (fresh)
• Italian Seasoning 
• Water

As a side dish or an entree, enjoy every bite of this colorful and robust flavored Italian Pasta Salad recipe. 

If you love Italian flavors, check out these delicious Italian Recipes.

• Italian Potato Salad
• Italian Sandwiches
• Spaghetti Salad
• Vegan Spaghetti and Meatballs
• White Sauce Lasagna
• Butternut Squash Lasagna
• Vegan Lasagna
• Veggie Stuffed Shells
• Italian Chopped Salad
• Vegan Italian Wedding Soup
• Pasta with Carbonara
• Pasta Fagioli Soup
• Bruschetta Pasta

Yield: 6 servings

Italian Pasta Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Italian pasta salad is one of my favorite cold pasta salads. Loaded with a variety of fresh vegetables, roasted asparagus, and white beans, this pasta salad checks all the boxes in one delicious bowl. Dressed in a creamy oil-free Italian dressing, this pasta salad will be your new favorite salad to serve this spring and summer.

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Ingredients

Pasta Salad

• 8 ounces Pasta of Choice (choose shape and type)
• 1 Watermelon Radish, sliced and then quartered)
• 1 Summer Squash (Yellow), sliced and cut in halves
• 1 Zucchini, sliced and cut in halves
• 1 cup Grape Tomatoes, cut in half
• 1 cup Artichoke Hearts, chopped (about 1/2 a can; be sure to use artichokes in water, not oil)
• 1 15 ounces can of White Beans (I used Cannellini), drained and rinsed
• 1/4 cup Capers
• 1/4 cup Kalamata Olives, chopped
• 1/4 cup Parsley, chopped
• 1/4 cup Basil, chopped
• 1 Red Bell Pepper, diced
• 1/2 Red Onion, chopped (or 1/2 cup)
• 1 cup Purple Cabbage, chopped
• 8 Spears Asparagus, cut into bite-sized pieces and roasted

Creamy Italian Dressing or Italian Dressing

• 1 recipe Creamy Italian Dressing, divided or
• 1 recipe Italian Dressing

Garnish (optional)

• Vegan Parmesan Cheese
• Tofu Feta Cheese
• Micro-greens

Instructions

Roast the Asparagus

1. Preheat the oven to 400 degrees
2. Line a baking sheet with parchment paper or a silicone baking mat
3. Wash and then cut asparagus into bite-sized pieces
4. Lay asparagus on the baking sheet and roast for 10 minutes
5. Remove from the oven and allow to cool before adding to the salad.

Choose creamy or regular oil-free Italian dressing.

1. Prepare 1 recipe creamy Italian dressing (choose cashew option or white beans for a nut-free version.
2. Or, prepare Oil-free Italian Dressing without nuts or beans.

Preparing the Italian Pasta Salad

1. Cook the pasta according to package instructions. Make sure to cook al dente, and choose the al dente cooking instructions.
2. Rinse pasta in cold water immediately after draining and toss in cold water in a colander until all the pasta is cooled.
3. Transfer the cooled pasta into a large bowl.
4. Add the cut raw vegetables, the roasted asparagus, beans, and herbs.
5. Now, add half the dressing, and toss.
6. Reserve the other half of the dressing until ready to serve.
7. When the pasta salad is ready to serve, toss in the remaining dressing.
8. Add Vegan Parmesan as a garnish (optional)
9. Another great option is tofu feta cheese.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart CH-4DC Elite Collection 4-Cup Chopper/Grinder, Die Cast
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Organic Kalamata Olives - NON-GMO - Gluten Free - Pitted - USDA Organic (13.1 oz)
• 
  Reese Non Pareil Capers, 3.5 Oz (Pack of 2) Bundled with PrimeTime Direct Silicone Basting Brush in a PTD Sealed Bag
• 
  Simply Organic Italian Seasoning, Certified Organic | 0.95 oz
• 
  Eden Organic Cannellini White Kidney Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
• 
  Pompeian Gourmet Organic Red Wine Vinegar, Unfiltered and Unpasteurized, Perfect for Marinades, Salad Dressings and Sauces, Naturally Gluten Free, Non-Allergenic, Non-GMO, 16 FL. OZ., Pack of 6

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 289Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 351mgCarbohydrates 47gFiber 12gSugar 8gProtein 16g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me