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This vibrant, flavorful Vegan Pasta Salad is a delicious quick-fix dish for any occasion! Enjoy a nourishing any-time meal packed with wholesome ingredients, including tender gemelli pasta and roasted vegetables tossed in a creamy homemade avocado dressing. It’s great for picnics, potlucks, or a weeknight meal!
This recipe was written on September 9, 2022. It was updated with additional recipe information on April 25, 2024.
Whip up this creamy vegan pasta salad for a light, refreshing summertime meal, ready in less than 30 minutes! Made with fusilli pasta noodles, juicy tomatoes, avocado chunks, oven-roasted asparagus and zucchini, and a DIY zesty avocado dressing, it is the ultimate healthy summer pasta salad.
The exciting combination of textures and colors creates a picturesque presentation perfect for outdoor gatherings or dinner parties. Or enjoy this easy vegan pasta salad for a satisfying weeknight dinner paired with a simple soup or sandwich.
This recipe is also great for meal prep! Prepare a batch at the beginning of the week for ready-made lunches throughout the week that can be enjoyed cold straight from the fridge. For more filling salad recipes, try my Mediterranean pasta salad, vegan chickpea tuna salad, or vegan Caesar salad with spiced crispy chickpeas.
Ingredients
Short Pasta: Tender fusilli or gemelli pasta serves as the hearty base of this salad. If desired, look for whole wheat noodles. To accommodate dietary restrictions, use gluten-free fusilli.
Cherry Tomatoes: Fresh, juicy, sweet, cheery tomatoes add a vibrant color and refreshing flavor. You can also use grape tomatoes or diced Roma tomatoes.
Asparagus: Roasted asparagus gives the pasta avocado salad a delicious crunch and earthy flavor. Alternatively, you can use other seasonal veggies like green beans, broccoli, or bell peppers.
Zucchini or Yellow Squash: Sliced squash adds a tender texture and subtle sweetness to the veggie pasta salad. Use fresh zucchini, yellow squash, or a combination of the two for added color and variety.
Avocado: You will need half a cubed avocado for the base of the salad and a full avocado for the dressing. Select ripe avocados that give slightly when gently squeezed.
Basil Leaves: Fresh basil leaves add a fragrant, herbaceous flavor to the avocado pasta salad dressing. For a different flavor profile, you can use fresh parsley, cilantro, or mint.
Toasted Pumpkin Seeds: Toast raw pumpkin seeds in a dry skillet over medium heat until golden and fragrant before mixing them into the dressing for the best flavor. Alternatively, you can use toasted pine nuts, sunflower seeds, almonds, or walnuts.
Garlic: Fresh minced garlic adds a savory depth of flavor to the avocado dressing. You can also use pre-minced store-bought garlic for easier prep.
Lemon Juice: Freshly squeezed lemon juice adds a tangy citrus flavor to the dressing that balances the other ingredients. Use fresh lemon juice instead of store-bought for the brightest taste.
Olive Oil: Extra virgin olive oil helps emulsify the creamy avocado pasta dressing adding a rich and silky texture. Alternatively, you can use avocado oil or another neutral-flavored oil.
Seasonings: Sea salt and ground black pepper enhance the flavors of this salad. Adjust to taste to suit your preferences.
How to Make Vegan Pasta Salad
- Cook Pasta. Boil the fusilli noodles in heavily salted water according to the package instructions. Once cooked, drain and rinse the noodles with cold water and set aside.
- Roast Vegetables. Preheat the broiler to 500°F. Toss the asparagus and zucchini with 1 tablespoon of olive oil and a pinch of sea salt in a mixing bowl until combined. Spread the vegetables onto a large-rimmed baking sheet lined with parchment paper. Broil the vegetables for 10 minutes, stirring them as they roast, or until tender and golden brown on the edges.
- Prepare Dressing. Add the pitted avocado, basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, salt, and pepper to the bowl of a food processor. Blend until creamy and smooth.
- Toss Salad. Toss the avocado dressing with the cooled pasta. Gently fold in the roasted veggies, tomatoes, and remaining cubed avocado.
- Garnish. Garnish the salad with fresh basil leaves and cracked black pepper and serve!
Watch how I make my vegan pasta salad recipes here.
Recipe Pro-Tips
- Cook the pasta al dente. For the best vegan pasta salad texture, boil the fusilli noodles according to the package instructions in heavily salted water until they are firm This gives the pasta the perfect biteable texture and prevents it from becoming mushy.
- Cool pasta completely. After cooking the noodles, rinse them under cold water to stop the cooking process and quickly cool them. Ensure the fusilli is completely cooled before adding to the other ingredients for the freshest pasta salad with avocado.
- Grill Veggies. If preferred, fire up the grill to cook the squash and asparagus instead of roasting in the oven. This will add a tasty, charred depth of flavor to the pasta salad!
- Adjust the taste and texture of the dressing. If desired, add water or more oil to thin the dressing or season to taste with more salt, pepper, or lemon juice as desired.
- Gradually add the dressing. Be careful not to overdress the roasted vegetable pasta salad or it can come too heavy and soggy. Start by adding a portion, then toss to coat. Add more dressing as needed.
- Enjoy at room temperature or chilled. This recipe can be served right when it’s prepared at room temperature, or chilled in the refrigerator for a delicious cold vegan pasta salad.
Recipe Mix-Ins
Below are optional ingredients you can add to this healthy pasta salad recipe as you please!
- Protein Boost: Add cooked chickpeas, edamame, or edamame to up the protein and keep you satiated.
- Crunchy Nuts & Seeds: Incorporate extra toasted pumpkin seeds, pine nuts, sunflower seeds, or your favorite nut for added texture and nutty flavor.
- Dried Fruit: Add a hint of sweetness with dried cranberries, raisins, or chopped apricots.
- Pickled Veggies: Include tangy pickled vegetables like pickled red onions, pickled jalapeños, or pickled carrots for a zesty kick.
- Vegan Cheese: Top the salad with dairy-free cheese alternatives like vegan feta, shredded Parmesan, or cheddar to add a creaminess and tangy flavor. You can also stir a few teaspoons of nutritional yeast into the avocado dressing.
- Seasonings: Include additional spices like smoked paprika, cumin, chili powder, an Italian seasoning blend, or za’atar for flavor variations.
Serving Suggestions
This light yet hearty pasta salad is a delicious standalone dish for a satisfying lunch or for packing a picnic! Or pair it with additional sides like some of our favorite recipes below for a more filling dinner or a backyard barbeque spread.
Storage Directions
Transfer leftovers to an airtight container and store in the refrigerator for up to 2-3 days.Enjoy leftovers cold straight from the fridge or allow to sit at room temperature for 10-15 minutes before serving.
More Summer Salad Recipes
- Black Eyed Pea Salad
- Summer Peach White Bean Salad
- Mango Guacamole Salad
- Vegan Nicoise Salad
- Beet Fennel Salad
Vegan Pasta Salad
Roasted Vegetables
- 1/2 bunch asparagus, trimmed
- 1 large zucchini or yellow squash, cut in half lengthwise and then crosswise into 1/4-inch pieces
- 1/2 tbsp olive oil
- 1 pinch sea salt
Avocado Dressing
- 1 ripe avocado, pitted
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup toasted pumpkin seeds, or pine nuts
- 1-2 cloves minced garlic
- 1 1/2 tablespoons fresh lemon juice, or 1/2 lemon, juiced
- 2 tbsp olive oil
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
Vegan Pasta Salad
- 8 oz gemelli or fusilli pasta, cooked according to package instructions in heavily salted water, strained, rinsed with cool water, and cooled
- 1 cup cherry tomatoes, cut in half
- 1/2 ripe avocado, pitted and cubed
- Preheat the broiler to 500°F. Toss the asparagus and zucchini with 1 tablespoon of olive oil and a pinch of sea salt in a mixing bowl until combined. Spread the vegetables onto a large rimmed baking sheet
- Broil the vegetables for 10 minutes, stirring them as they roast, or until tender and golden brown on the edges.
- Add the pitted avocado, basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, salt, and pepper to the bowl of a food processor. Blend until creamy. If desired, add water or more oil to thin the dressing or season to taste with more salt.
- Toss the avocado dressing with the cooled pasta. Gently fold in the roasted veggies, tomatoes, and remaining cubed avocado. Garnish the salad with fresh basil leaves and cracked black pepper and serve.
- Cook the pasta al dente. For the best vegan pasta salad texture, boil the fusilli noodles according to the package instructions in heavily salted water until they are firm This gives the pasta the perfect biteable texture and prevents it from becoming mushy.
- Cool pasta completely. After cooking the noodles, rinse them under cold water to stop the cooking process and quickly cool them. Ensure the fusilli is completely cooled before adding to the other ingredients for the freshest pasta salad with avocado.
- Grill Veggies. If preferred, fire up the grill to cook the squash and asparagus instead of roasting in the oven. This will add a tasty, charred depth of flavor to the pasta salad!
- Adjust the taste and texture of the dressing. If desired, add water or more oil to thin the dressing or season to taste with more salt, pepper, or lemon juice as desired.
- Gradually add the dressing. Be careful not to overdress the roasted vegetable pasta salad or it can come too heavy and soggy. Start by adding a portion, then toss to coat. Add more dressing as needed.
- Enjoy at room temperature or chilled. This recipe can be served right when it’s prepared at room temperature, or chilled in the refrigerator for a delicious cold vegan pasta salad.
Your foods very nice
It’s really delicious. Who knew that veggies could be broiled instead of roasted . Well I just learned that through this recipe and the pesto is out of this world. Thank you‼️
Yep! I love me some broiled veggies 🙂 So glad you enjoyed!