Vegan pasta salad

Vegan Pasta Salad

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6
  • Diet: Vegan


This vegan pasta salad is packed with flavor and color and drizzled with a fabulous sesame dressing. Ready in 15 minutes.


For the Salad:

  • 2 Stalks Celery
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Spring Onions
  • 20 Cherry Tomatoes
  • 2 Small Cucumbers
  • 20 Green Olives

For the Pasta:

  • 18 oz (500g) Dry Bowtie Pasta (or penne, shells, elbow, fusilli)

For the Sesame Dressing:



  1. Cook the pasta according to the package instructions.
  2. While the pasta is cooking, chop up the celery, red bell pepper, yellow bell pepper, spring onions and cucumber. Cut the cherry tomatoes and olives in half.
  3. Prepare the dressing by adding the sesame oil, soy sauce or tamari, maple syrup, crushed garlic and dried basil and oregano to a jug and mixing together.
  4. When the pasta is cooked, rinse and drain it and add to a serving dish. Then pile on all the raw veggies on top and mix in together.
  5. Pour over the dressing and combine.
  6. Then add the vegan mayonnaise (optional) and mix together.
  7. Keep covered in the fridge where it will keep perfectly well for a few days.


*To make this salad gluten-free simply use a gluten-free pasta and use a gluten-free soy sauce or switch for tamari.

*The amount of mayonnaise you use just depends on how creamy you want it to be. Mix in 1/4 cup first and then see if you’d like to add more.

*Nutritional information includes 1/4 cup of vegan mayonnaise.

*This recipe was first published in October 2016.

  • Category: Savory, Side
  • Method: By Hand
  • Cuisine: Vegan


  • Serving Size: 1 Serving (of 6)
  • Calories: 486
  • Sugar: 10.9g
  • Sodium: 703mg
  • Fat: 15.1g
  • Saturated Fat: 2.3g
  • Carbohydrates: 75g
  • Fiber: 5.3g
  • Protein: 13.1g

Keywords: vegan pasta salad