Making it is easy, and you only need simple ingredients. The combination of textures and flavors is spot on. You can have this for lunch, dinner, or meal prep. It’s a gorgeous dish, and it’ll make you feel great. We use naturally vegan Italian pasta, fresh vegetables, legumes, herbs, and a delicious dressing. You’ll love the texture of cold, chewy pasta with juicy, crunchy, colorful veggies and creamy cannellini beans hugged by a bold, citrusy olive oil and mustard dressing. Like our chickpea pasta salad and black bean salad, this recipe is satisfying and nutritious thanks to the combination of fresh veggies and legumes. The flavors are inspired by our Mediterranean salad, couscous salad, and orzo salad, which are made with similar ingredients. For a creamier recipe, try our macaroni salad or creamy pasta salad. For something with whole grains, we recommend Farro salad and barley salad. Take this recipe as a guideline, and feel free to change it and customize it based on your preferences and dietary needs. We provide ideas for substitutions below.
Pasta
Use dry Italian pasta, not fresh pasta. Dry pasta holds up better once cooked, and it’s naturally vegan, made with hard wheat or durum wheat semolina flour. We recommend using a short pasta type with nooks and crannies for the dressing to hide, such as bow ties (farfalle), rotini, fusilli, elbow macaroni, or penne. If you want to use long pasta, check out our spaghetti pasta salad recipe instead. If you are on a gluten-free diet, use your favorite gluten-free pasta. You can also use legume-based pasta, such as chickpea, pea, or lentil pasta.
White Beans
Cannellini beans are our favorite for this vegan pasta salad recipe because they are tender, slightly nutty, creamy, and absorb the flavor of the dressing. You can use canned beans or dried white beans. Here’s our guide on how to cook white beans, should you need it. Substitute other white bean varieties or legumes such as chickpeas, lentils, green beans, or peas for cannellini.
Cherry Tomatoes
You can use any small tomato. We like cherry tomatoes, small vine tomatoes, and grape tomatoes because they are sweet and crunchy. Substitute red pepper for tomatoes.
Sun-dried tomatoes
Sun-dried tomatoes preserved in oil (drained from their oil before use) add a bold, savory flavor that makes this recipe pop. Substitute marinated artichoke hears for sun-dried tomatoes.
Corn
We use canned or frozen whole-kernel corn. It adds color, crunch, and sweetness to the salad. Substitute yellow bell pepper for corn.
Olives
Olives add a salty, umami-rich taste. Make sure you get pitted olives or remove the pit before adding them to the salad. You can use Kalamata olives, Taggiasche Olives, or generic black or green olives in brine or oil. Drain the salted water or the oil away before tossing the olives into the salad. Substitute marinated artichoke hearts, sun-dried tomatoes, or capers for olives.
Cucumber
You can use American, English, Persian, and Kirby cucumber. Cucumber adds crunch and freshness to the salad. Substitute celery or diced zucchini for cucumber.
Red onion
Red onions are the perfect flavor match for white beans and corn. I recommend using a mild red onion and slicing it thinly for the best results. Substitute shallots or spring onions for red onions.
Fresh herbs
We use fresh flat-leaf parsley and fresh basil. Other herbs for this pasta salad are cilantro (fresh coriander), dill, chives, and mint. Just use the ones you have at hand. Be generous. Fresh herbs add a ton of freshness and flavor.
Dressing
We recommend a simple Italian dressing with:
Extra virgin olive oil: substitute regular olive oil. Fresh lemon juice: substitute apple cider vinegar or red wine vinegar. Maple syrup: substitute honey, agave syrup, date syrup or sugar. American mustard: substitute Dijon mustard. Dried oregano: substitute Italian seasoning. Garlic powder: substitute freshly grated garlic. Sea salt: substitute kosher salt. Black pepper: substitute red pepper flakes.
Grated lemon zest is optional; it adds a refreshing citrusy aroma. If you want a creamier dressing, we recommend checking out our creamy pasta salad recipe with vegan mayo. Tip: You can enrich this recipe with non-dairy feta cheese or nuts, such as toasted walnuts, almonds, or pine nuts.
1. Cook the pasta
Cook pasta in a large pot of salted boiling water as per package instructions. Drain the pasta and rinse it under cold water for 10 seconds to avoid overcooking. Transfer the cooked pasta to a large mixing bowl, drizzle with a few drops of olive oil, and mix well. The oil prevents the pasta from sticking while you prep the veggies.
2. Chop the vegetables
While the pasta cooks, you can chop the vegetables. Cut tomatoes in half or quarters. Cut olives in half. Drain the canned corn. Drain and rinse the white beans. Chop the cucumber. Thinly slice the red onion. Finely chop the fresh parsley and basil. Add all chopped veggies to the bowl with the pasta, then make the dressing.
3. Make the dressing
To a small bowl, add extra virgin olive oil, lemon juice, maple syrup, mustard, dried oregano, garlic powder, salt, and black pepper. Optionally, you can add in some grated lemon zest. Whisk well until the ingredients are emulsified (i.e., the vinegar and the oil become one). Alternatively, add all ingredients to a small mason jar, close it, and shake well.
4. Mix the salad
Pour the dressing onto the other ingredients and toss well. Taste and adjust for salt before serving. You can now serve the pasta salad or store it in the refrigerator for up to 3 days. Tip: Vegan pasta salad gets more flavorful if you let it sit for 30 minutes as the ingredients and the dressing have time to meld. You can pair it with flavorful vegetables or add more protein with one of our delicious tofu recipes. We recommend:
Baked tofu Marinated tofu Fried tofu Air fryer tofu Grilled tofu
Baked Tofu
Marinated Tofu
Fried Tofu
Air Fryer Tofu
If you do so, we recommend doubling the dressing. Add half when you make the salad and the other half shortly before the pasta salad is served. We do this because the pasta will absorb most of the dressing as it sits in the fridge. Refrigerator: store leftovers in the fridge, preferably in an airtight container, for up to 3 days. Freezer: this recipe is not suitable for freezing.
More summer salads
Asian noodle salad Rice salad Broccoli salad Macaroni salad Greek chickpea salad
For more ideas, check out our compilation post with 45 best salad recipes.
Asian Noodle Salad
Broccoli Salad
Macaroni Salad
45 Best Salad Recipes
45 Easy Pasta Recipes
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35 Best Vegetarian Lunch Ideas
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