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vegan pasta salad
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5 from 7 votes

Vegan Pasta Salad

This spring, make a vegan pasta salad full of vibrant spring vegetables dressed in a light, tangy, oil-free vinaigrette dressing. This spring pasta salad is so fresh and delicious that your guests will return for seconds.
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Servings: 12 servings
Calories: 186kcal


Vegan Pasta Salad ingredients

  • 16 ounces vegetable pasta or pasta of choice
  • 1 summer squash cut into slices then quarters
  • 1 zucchini cut into slices then quarters
  • 2 bunches green onions sliced thin
  • 1 cup purple cabbage chopped
  • 1 red bell pepper diced
  • 1 cup grape tomatoes cut in half
  • ½ cup fresh dill chopped
  • ½ cup parsley chopped
  • 1 bunch asparagus trimmed and cut into bite-sized pieces
  • 1 cup frozen peas or fresh peas


  • ¼ cup champagne vinegar
  • 2 Tablespoons dijon mustard
  • 1 lemon juiced and zested
  • 2 Tablespoons maple syrup or date syrup can be substituted
  • 2 Tablespoons water


Preparing the Pasta

  • Cook pasta according to the package instructions (9 minutes)
  • Drain cooked pasta in a colander and then rinse with cold water to stop the pasta from cooking.
  • Be sure to toss the pasta in the colander and rinse again to ensure all the pasta is cooled.
  • Now, transfer cooled, drained pasta to a large bowl.
  • Set aside.

Blanching the Asparagus and Cooing the Peas

  • Fill a large pot ¾ full of water and 1 teaspoon of salt.
  • Bring water to a boil.
  • Add asparagus and stir into the water.
  • Cook for 2 minutes.
  • Now, add the frozen or fresh peas and continue cooking for an additional 2 minutes.
  • Drain the asparagus and peas in a colander and immediately transfer them to a bowl of ice water to stop cooking.
  • Then drain the water and add to the bowl with the pasta.
  • Add the other cut vegetables and herbs.

Make the Dressing

  • Combine all the ingredients in a small ball jar or bowl; shake together to whisk.
  • Pour the dressing over the pasta and vegetables.
  • Stir to combine and refrigerate for a couple of hours for the flavors to enhance.
  • Season with salt and pepper to taste.


  • Cut the vegetables into bite-sized, uniform sizes so it is easy to eat.
  • Make sure the blanched asparagus and peas are cool before adding to the pasta salad.
  • Make this vegan pasta salad recipe no more than a day before serving.
  • Use fresh herbs when possible.
  • A good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried.
  • For added citrus flavor, add more lemon zest.


Serving: 12g | Calories: 186kcal | Carbohydrates: 38g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 39mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1266IU | Vitamin C: 40mg | Calcium: 48mg | Iron: 2mg