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Looking for a summer pasta salad that is gluten free and vegan? Healthy lifestyle blogger Momma Fit Lyndsey shares her best veggie vegan pasta salad recipe

Summer Vegetable Pasta Salad

Summer vegetable pasta salad is a delicious healthy pasta salad that is gluten free and vegan. Plant-based pasta and in-season vegetables help to make this dish bright and delicious!
Servings 12

Ingredients

Salad Ingredients

  • 1 orange bell pepper diced
  • 1 cup peas cooked
  • 1 hothouse cucumber sliced
  • 1 cup cherry tomatoes sliced
  • 6 medium radishes sliced
  • 2 TB parsley chopped
  • 8 ounces plant-based pasta i.e. Banza
  • 2 TB all purpose seasoning i.e. Trader Joe's Everything but the Bagel Seasoning

Vinaigrette Ingredients

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • juice of one small lemon
  • 1 tsp maple syrup
  • 1 tsp sea salt

Instructions

Vinaigrette Instructions

  1. Combine all vinaigrette ingredients into a small mason jar.  Shake until incorporated and set aside.

Salad Instructions

  1. Cook pasta according to package instructions.

  2. While pasta is cooking, clean and prepare all veggies.  Once pasta is done cooking, drain in a colander and run cold water to cool pasta down.  Place pasta in a large bowl and stir with 1/4 cup of the vinaigrette.  Sprinkle pasta with 1 TB of the seasoning and stir.  

  3. Layer the salad in this order, making sure to drizzle 1 tsp of the vinaigrette over each layer.

  4. Peppers, pasta, peas, pasta, cucumbers, pasta, tomatoes, pasta, radishes and parsley.  Sprinkle remaining 1 TB of seasoning evenly throughout veggie layers.

  5. Let salad chill in the refrigerator for a few hours before serving.  Stir salad when ready to serve or let guests dig into layers.

  6. Store remaining vinaigrette for 3-4 days in fridge or serve as additional dressing on the side.