A great vegan fusilli pasta salad is one of those recipes that everyone needs in their back pocket. Perfect for packed lunches, picnics, BBQs and cookouts, this simple but classic dish is as easy to make as it is delicious.
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I absolutely love a good pasta salad. They're simple, healthy, fresh and satisfying; and something about pasta salad just says "summer" to me.
This is a simple pasta salad, made with a vinaigrette dressing and a few quality fresh veggies. I've used sweet cherry tomatoes and basil, with a hint of saltiness thanks to briny black olives.
The beauty of of this vegan pasta salad lies in its simplicity. Choose quality ingredients like a great fruity olive oil and the sweetest cherry tomatoes you can find to really make this fusilli pasta salad shine.
Reasons You'll Love This Recipe
- It's the perfect make ahead dish. Make a big batch, store it in the fridge overnight and take it to a picnic or cookout.
- It's super easy to make. It won't take more than 15 minutes to put this salad together.
- Pasta salad is the perfect packed lunch.
- Unlike salads with a mayo base, this pasta salad can sit outside for quite a while without going bad - that means it's perfect for picnics and BBQs.
- It can easily be made gluten free.
- It's so delicious. Simple and perfect!
🛒Ingredients
- Olive Oil: Because this cold pasta salad is such a simple dish, it's important that the ingredients you use are top quality. Choose an extra virgin olive oil - the fruitier the better!
- Balsamic Vinegar: Balsamic vinegar has a hint of sweetness to it, so it makes the perfect vinaigrette dressing.
- Maple Syrup: Maple syrup adds an additional touch of sweetness. It's totally optional, but I think a small amount adds a lovely dimension to this pasta salad.
- Oregano: Bold, earthy oregano is the perfect addition to pasta fredda.
- Salt & Pepper: Salt makes all the flavors pop. I recommend sea salt in this recipe. Pepper subtly enlivens the dressing.
- Chili Pepper: Chili pepper is optional here, but I recommend using a pinch to liven everything up.
- Black Olives: Choose a good briny black olive like a Kalamata olive.
- Red Onion: Red onions are milder than yellow, and they add a bit of color.
- Pasta: You can use any kind of pasta that you prefer. I've used fusilli, but penne, ziti, rigatoni and spaghetti will all work here.
- Cherry Tomatoes: Choose an extra sweet cherry tomato like a Sun Gold tomato.
- Basil: A good handful of finely minced basil brings a minty, peppery note to your pasta salad. Be sure to use fresh basil.
👨🍳How To Make Vegan Fusilli Pasta Salad
Step 1
In a large salad bowl, combine the olive oil, balsamic vinegar, maple syrup, oregano, garlic, oregano, salt, pepper, chili flakes, black olives and onions. Put the bowl in the fridge while you boil the pasta.
Step 2
- Cook the pasta according to the instructions on the packet. Drain and rinse with cold water.
- Transfer the pasta to the bowl with the dressing. Add the cherry tomatoes and chopped basil and toss until everything is well coated in the dressing. Cover the bowl with cling film and put it in the fridge to marinate for 2-3 hours.
🙋Frequently Asked Questions
Absolutely! All you need to do is swap in a gluten free pasta for the wheat based pasta. None of the other ingredients in this recipe contain gluten.
Generally 2 ounces (56 grams) of pasta is a good serving size for one person.
Stored in an airtight container, this pasta salad should stay fresh for 3-4 days.
love vegan pasta salads?
Vegan Macaroni Salad
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📖 Recipe
Vegan Fusilli Pasta Salad
Ingredients
- ⅓ cup olive oil *extra virgin
- 3 tablespoons balsamic vinegar
- 2 garlic cloves finely minced
- ½ tablespoon maple syrup
- 1 tablespoon oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes
- ½ cup black olives pitted and cut in half
- 1 red onion finely chopped
- 1 pound fusilli or farfarelle
- 2 cups cherry tomatoes cut in half
- ½ cup fresh basil finely chopped + more for garnish
Instructions
- In a large salad bowl, combine the olive oil, balsamic vinegar, maple syrup, oregano, garlic, salt, pepper, chili flakes, black olives and onions. Put the bowl in the fridge while you boil the pasta.
- Cook the pasta according to the instructions on the packet. Drain and rinse with cold water.
- Transfer the pasta to the bowl with the dressing. Add the cherry tomatoes and chopped basil and toss until everything is well coated in the dressing. Cover the bowl with cling film and put it in the fridge to marinate for 2-3 hours.
Notes
- This pasta salad can easily be made gluten free by substituting gluten free pasta for the wheat based pasta.
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