Easy Vegan Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant, colorful pasta salad loaded with fresh vegetables, olives, artichokes, and a homemade Italian vinaigrette. A vegan make-ahead dish perfect for potlucks, picnics, and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 14.5 oz/ 410g short pasta (such as rigatoni, penne, or bowties (gluten-free if preferred))
- 1 6 fl oz/ 170ml jar marinated artichokes (drained and roughly chopped (3/4 cup))
- 1/2 English cucumber (chopped (1 1/2 cups))
- 1 pint cherry or grape tomatoes (halved (2 cups))
- 1 bell pepper ((any color) chopped)
- 1/2 cup pitted kalamata olives
- 1/4 red onion (chopped)
- 1/4 cup parsley (roughly chopped)
- 1/4 cup olive oil ((see notes for oil-free))
- 3 tablespoons lemon juice ((1 lemon))
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave
- 2 cloves garlic (minced or pressed)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt ((or to taste))
- 1/4 teaspoon black pepper ((or to taste))
- 1/4 teaspoon crushed red pepper flakes ((optional for spice))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 402mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 12mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.