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Vegan Italian pasta salad recipe

Vegan Italian Pasta Salad Recipe

Each serving contains 5 different types of good-for-you veggies, plus antioxidant-rich olives and fibre-filled pasta.
Course Gluten free, Main Course, Salad, Side Dish, Vegan
Cuisine Italian
Keyword italian salad, pasta salad, salad dressing
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 275kcal


  • 1 lb fusilli or rotini pasta gluten-free
  • 1 red pepper chopped
  • 1/2 cup red onions chopped
  • 1 cup cherry tomatoes halved
  • 1 cucumber chopped
  • 1 can (9.87 oz) artichokes drained and chopped
  • 6 oz black olives drained, rinsed, sliced
  • 1/4 cup fresh parsley chopped
  • 2 cups Italian dressing (1 batch)


  • Cook the pasta in lightly salted boiling water according to the package directions. When cooked, use a colander to drain the pasta and rinse with cool water to stop it cooking further. Place the cooked pasta into a large bowl.
  • Add the red pepper, onions, tomatoes, cucumber, artichokes, olives and parsley into the bowl and mix.
  • Pour over the Italian dressing and toss to combine with the pasta.
  • Serve the pasta salad immediately or cover the dish with plastic wrap and place it in the refrigerator until ready to serve.



Calories: 275kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 173mg | Fiber: 3g | Sugar: 2g | Vitamin A: 983IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 2mg