This cold Vegan Pasta Salad recipe is so easy for potlucks, picnics or an easy make-ahead dinner. And this healthy summer pasta salad is equally delicious both warm or cold!

Vegan Pasta Salad

I’m always looking for great vegan summer recipes that are easy, refreshing and don’t require much time in the kitchen. This Vegan Pasta Salad is just that! I love the briny refreshing quality of this pasta salad with olives and marinated artichoke hearts, coupled with the light avocado oil and salty bite of the vegan parmesan cheese it’s the perfect summer meal. Be sure to try another favorite vegan summer recipe, these Vegan Gluten Free Blueberry Muffins!

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Ingredients and Substitutions

Pasta is so versatile and this easy recipe makes a delicious filling meal with only a few ingredients needed.

Gluten Free Pasta – I’ve tried a LOT of gluten free pasta and to be honest most of it I was far from enjoying until I found this gluten free pasta! I love that it’s packed with protein, holds up without falling apart and isn’t the slightest bit gummy. You could really used any shape of pasta noodle but I love rotini in this recipe.

Avocado Oil – I love avocado oil for it’s smooth, fatty flavor and it’s high smoke point but in this recipe we don’t cook with it so you could easily use olive oil or grape seed oil in it’s place. You just want a neutral tasting oil that doesn’t stand out.

Marinated Artichoke Hearts – I love how “meaty” artichoke hearts are and when marinated they have extra flavor and are even more “juicy” due to the oil they are infused with. You could use frozen artichoke hearts that have been thawed in a pinch but I highly recommend the marinated ones if you are able.

Green Olives – I’m a HUGE olive fan but when it comes to green olives I’m slightly picky. These Castelvetrano olives are the very best I’ve ever had! Just be sure you select the pitted olives.

Kalamata Olives – You could certainly stick with one type of olive for this recipe but I really appreciate the different flavors and textures brought by the combination of these two types. Kalamata olives are tender, extra salty (in a good way) and hold more delicious briny oil for added flavor.

Vegan Parmesan Cheese – You could totally skip the vegan parmesan cheese altogether and make this pasta recipe however the parmesan does add great flavor and added texture.

Garlic Powder – There are very few dishes I make that don’t have at least one source of garlic to them. I find garlic powder so effective at elevating the flavor of a dish just with a small amount.

Salt and Pepper – I don’t just use any old salt, I LOVE this unrefined fine sea salt full of minerals. It’s the cleanest salt I’ve found with the most benefits. Freshly cracked black pepper could be omitted but I really like it, I usually add at least 1/4 teaspoon to this recipe.

How to make Gluten Free Vegan Pasta Salad

This gluten free vegan pasta salad is made in only four steps! Begin by cooking your gluten free pasta according to the packages instructions. After draining return it to the cooking pot off the heat. Add all remaining ingredients to the pot and stir to combine. Salt and pepper to taste. Serve immediately for a warm pasta or to serve cold, refrigerate in an air-tight container until cold.

Vegan Recipes for Kids

Whether you are looking for new vegan recipes for the whole family or simple vegan recipes for kids to help cook in the kitchen, I’ve got you covered. This vegan pasta salad recipe is one of my daughter’s favorites. I love this particular rotini pasta because it’s both vegan and gluten free while being high in protein! It also tastes amazing without any gummy consistency that a lot of gluten free pastas tend to have.

More Vegan Recipes For Kids:

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