This vegan Italian pasta salad is made with a zesty oil-free Italian dressing. It’s a simple 15-minute recipe that’s great for summer picnics and potlucks. Full of protein, antioxidants and phytonutrients, it’s a healthy pasta salad for any occasion.
Are you as sick of this winter as I am? I feel like I’m in the movie Groundhog’s Day. Every day I wake up and see temperatures hovering around freezing. Come ON! Where’s the sun? Where’s the warmth? I want SUMMER!
Since Mother Nature is taking her sweet time, it’s time to take matters into my own hands. This month’s Recipe Redux theme is to create our favorite recipe to eat al fresco. With summer on my mind, I immediately started thinking of cookouts and picnics. Shakespeare in the Park. Concerts at Millennium Park. Fourth of July! All those outdoorsy occasions make me think of Italian pasta salads. Zesty, light, and best served cold, I bring this vegan Italian pasta salad to all my summer gatherings.
I use a chickpea
Parsley is an antioxidant powerhouse. It contains many vitamins and flavonoids. Flavonoids are potent antioxidant and anti-inflammatory compounds that support detoxification and boost overall health.
Broccoli and tomatoes are a good source of Vitamin C and potassium. Vitamin C acts as an antioxidant to help protect against free radicals and increases iron absorption. Potassium is an important electrolyte for athletes to prevent cramping.
The olives are optional, but I love the saltiness they give the salad. To make the zesty oil-free dressing, I substitute vegetable broth for oil. Add lemon zest, fresh lemon juice and a ton of Italian spices for flavor and extra nutrients.
Start to finish, this takes 15 minutes to make, mostly waiting for the water to boil. Serve chilled. This pasta salad is quick and easy, which gives you plenty of time to enjoy the summer sun. When it decides to show up, that is.
What do you like to put in your pasta salads? Have you ever tried a bean-based pasta? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see how you enjoy your vegan Italian pasta salad creations!
Buen provecho,
Becca
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servings
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- 1 pound rotini pasta *see notes
- 1/2 c chopped broccoli florets
- 1/2 c chopped fresh parsley
- 1/3 c diced red onion
- 1/4 c cherry tomatoes, halved
- 1/4 c black olive slices *optional
- 4 tbsp vegetable broth *or sub water
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 tbsp apple cider vinegar *or sub white wine or balsamic vinegar
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/2 tsp minced garlic
- 1/2 tsp black pepper
Ingredients
Pasta Salad
Oil-Free Dressing (or sub pre-made Italian dressing)
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- Boil water for the pasta. While waiting, dice the onion, chop the broccoli and parsley, and slice the tomatoes in half.
- Cook the pasta according to package directions. In the last 2 minutes, add the chopped broccoli to the pot to steam. Drain the pasta and broccoli and run cold water over it to stop cooking (especially if using gluten-free pasta).
- In a large bowl, combine the pasta, broccoli, red onion, parsley, tomatoes and black olives.
- In a small bowl, make the dressing. Zest the lemon and add 1 tbsp to the bowl. Add the juice from the full lemon (about 2-3 tbsp). Mix in the vegetable broth, vinegar and dried spices. Whisk well to combine.
- Pour the dressing over the salad and toss well to coat. Serve chilled.
- Pasta: I prefer to use high-protein and gluten free options to replace standard pasta. Banza
is chickpea based and Tolerant
is lentil-based (links). That way I don't have to worry about adding more protein.
- Dressing: You can use a store-bought Italian dressing in place of this. For the spices, you can also use an Italian spice blend if you have that on hand. Make it creamy by adding 2 tbsp of Dijon mustard.
is chickpea based and 
is lentil-based (links). That way I don't have to worry about adding more protein.
I also love the dressing! It’s amazing how good it was! I used California Balsamic vinegars in lemon and ruby red onion – surprising how you don’t need the oil for it to still taste delicious. 🙂
This Italian dressing is so delicious!! Thank you for a great oil free recipe!
So glad you like it!
Hello Rabbit Food Runner! I made your Italian Pasta Salad on Tuesday, December 4, 2018. OMG … yum!!!!! It was wonderful!!!! Instead of the oil-free dressing, to expedite time, I used a sub pre-made Garlic Italian dressing with some Dijon Mustard (as you suggested) and added some nutritional yeast. This was delicious. Even my husband ate about 3/12-4 cups and he hates black olives and broccoli. Definitely will be a staple in my home now. Thank you for sharing.
Oh great, I am so glad you enjoyed it! Thanks!
Love the colors and textures! Thank you for sharing!
Your Italian pasta salad looks so delicious!!! I love the addition of all of the herbs and parsley. Pinning!