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Vegan Pasta Primavera Salad

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A light, colorful vegan pasta salad loaded with fresh spring vegetables and tossed in a lemony olive oil dressing—perfect for picnics, potlucks, or a quick weeknight meal.

Ingredients

Scale
  • 8 oz (about 225 g) fusilli or penne pasta
  • 1 cup broccoli florets, blanched
  • 1 cup cherry tomatoes, halved
  • 1 cup red bell pepper, thinly sliced
  • ½ cup frozen peas, thawed
  • 2 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice (about half a lemon)
  • 1 tsp lemon zest
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp fresh basil, chiffonade
  • 2 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
  2. Meanwhile, blanch broccoli florets: drop into the boiling pasta water for 1 minute, then transfer to an ice bath. Drain well.
  3. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
  4. Add cooked pasta, blanched broccoli, cherry tomatoes, red bell pepper, and peas to the bowl. Toss gently to coat.
  5. Stir in fresh basil and nutritional yeast (if using). Adjust seasoning as needed.
  6. Serve immediately or refrigerate for 30 minutes to let flavors meld. Garnish with extra basil before serving.

Notes

  • Make ahead: salad can be refrigerated, covered, for up to 24 hours.
  • Protein boost: stir in chickpeas or white beans.
  • Variation: swap vegetables seasonally—e.g., asparagus in spring or zucchini in summer.
  • For extra creaminess, add 2 tbsp vegan mayo or mashed avocado.
  • Best served chilled or at room temperature.

Nutrition

Keywords: pasta primavera salad, vegan pasta salad, spring vegetable pasta, dairy-free pasta salad

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