This vibrant, flavorful Vegan Pasta Salad is a quick, satisfying dish perfect for picnics, potlucks, or weeknight meals. Tender gemelli or fusilli pasta is tossed with oven-roasted asparagus and zucchini, juicy cherry tomatoes, and creamy avocado—both cubed in the salad and blended into a zesty dressing. Fresh basil and toasted pumpkin seeds add bright, herbaceous notes and a pleasant crunch. Ready in about 25–30 minutes, this recipe is also ideal for meal prep and keeps well in the fridge for a couple of days.
Originally published September 9, 2022. Updated April 25, 2024 with additional recipe details.
In under 30 minutes you can make a light, refreshing summer pasta salad using fusilli or gemelli noodles, roasted asparagus and zucchini, halved cherry tomatoes, and creamy avocado dressing. The mix of textures and vibrant colors makes it a beautiful offering for outdoor gatherings or a simple, satisfying dinner when paired with soup or a sandwich.
This salad stores well, so make a batch at the start of the week for easy lunches. For variety, you can swap in whole wheat or gluten-free pasta, grill the vegetables for a smoky flavor, or add mix-ins like chickpeas or toasted nuts for extra protein and texture.
Watch the Video
See how easy it is to make this salad in the accompanying video.
Ingredients
Short pasta: 8 oz gemelli or fusilli (whole wheat or gluten-free if preferred).
Cherry tomatoes: 1 cup, halved.
Asparagus: 1/2 bunch, trimmed.
Zucchini or yellow squash: 1 large, cut into 1/4-inch pieces.
Avocado: 1/2 avocado, cubed for the salad; 1 ripe avocado for the dressing.
Fresh basil: About 1 cup of leaves for the dressing and extra for garnish.
Toasted pumpkin seeds: 1/4 cup (or pine nuts, sunflower seeds, or nuts of choice).
Garlic: 1–2 cloves, minced.
Lemon juice: 1 1/2 tablespoons (about 1/2 lemon).
Olive oil: 1–2 tablespoons for the dressing, plus 1/2 tablespoon for roasting the vegetables.
Seasonings: Sea salt and freshly ground black pepper to taste.
How to Make Vegan Pasta Salad
- Cook the pasta: Boil the pasta in heavily salted water according to package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
- Roast the vegetables: Preheat the broiler to 500°F (or use a hot oven). Toss asparagus and zucchini with 1/2–1 tablespoon olive oil and a pinch of sea salt. Spread on a rimmed baking sheet and broil or roast until tender and lightly browned at the edges, about 8–10 minutes, stirring once.
- Make the dressing: In a food processor, combine the pitted avocado, basil leaves, toasted pumpkin seeds, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Add a splash of water or more oil if you prefer a thinner consistency.
- Toss the salad: Combine the cooled pasta and avocado dressing, tossing gently to coat. Fold in the roasted vegetables, halved cherry tomatoes, and the cubed avocado reserved for the salad.
- Garnish and serve: Finish with fresh basil leaves, a crack of black pepper, and serve at room temperature or chilled.
For a quick visual guide, check the linked video above.
Recipe Pro-Tips
- Cook pasta al dente: Aim for a firm bite so the pasta holds up in the salad and doesn’t become mushy.
- Cool pasta fully: Rinse under cold water to stop cooking and ensure the dressing doesn’t heat and break down.
- Grill for smoky flavor: Grill the zucchini and asparagus instead of roasting for a charred, smoky note.
- Adjust dressing consistency: Thin with water or more oil if needed and season to taste with extra lemon, salt, or pepper.
- Add dressing gradually: Start with less dressing and add more as needed to avoid a soggy salad.
- Serve chilled or room temperature: Both work—chilled is refreshing for warm days, room temperature keeps flavors bright.
Recipe Mix-Ins
Optional additions to customize the salad:
- Protein: Cooked chickpeas, edamame, or marinated tofu.
- Nuts & seeds: Extra toasted pumpkin seeds, pine nuts, sunflower seeds, or chopped nuts.
- Dried fruit: Dried cranberries, raisins, or chopped apricots for a touch of sweetness.
- Pickled vegetables: Pickled red onions, jalapeños, or carrots to add tang and brightness.
- Vegan cheese: Crumbled vegan feta or a sprinkle of nutritional yeast for extra savory depth.
- Spice variations: Smoked paprika, cumin, chili powder, Italian seasoning, or za’atar for different flavor profiles.
Serving Suggestions
This pasta salad works well as a main for lunch or a picnic. For a heartier meal, pair it with grilled sandwiches, crostini, or roasted sides. It also complements barbecue spreads.
Storage Directions
Store leftovers in an airtight container in the refrigerator for 2–3 days. Enjoy cold straight from the fridge, or bring to room temperature for 10–15 minutes before serving if you prefer.
More Summer Salad Recipes
- Black Eyed Pea Salad
- Summer Peach White Bean Salad
- Mango Guacamole Salad
- Vegan Nicoise Salad
- Beet Fennel Salad
Vegan Pasta Salad
Ingredients
Roasted Vegetables
- 1/2 bunch asparagus, trimmed
- 1 large zucchini or yellow squash, cut into 1/4-inch pieces
- 1/2 tbsp olive oil
- Pinch sea salt
Avocado Dressing
- 1 ripe avocado, pitted
- 1 cup fresh basil leaves, plus more for garnish
- 1/4 cup toasted pumpkin seeds (or pine nuts)
- 1–2 cloves minced garlic
- 1 1/2 tbsp fresh lemon juice (about 1/2 lemon)
- 2 tbsp olive oil
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper
Vegan Pasta Salad
- 8 oz gemelli or fusilli pasta, cooked, rinsed with cool water, and cooled
- 1 cup cherry tomatoes, halved
- 1/2 ripe avocado, pitted and cubed (for salad)
Instructions
- Preheat the broiler to 500°F. Toss asparagus and zucchini with 1/2–1 tablespoon olive oil and a pinch of sea salt. Spread on a large rimmed baking sheet.
- Broil or roast the vegetables for about 8–10 minutes, stirring once, until tender and golden at the edges.
- In a food processor, blend the pitted avocado, basil, toasted pumpkin seeds, garlic, lemon juice, olive oil, salt, and pepper until creamy. Add water or more oil to thin if needed.
- Toss the cooled pasta with the avocado dressing. Gently fold in the roasted vegetables, cherry tomatoes, and cubed avocado. Garnish with basil and cracked black pepper, then serve.
Notes
Store leftovers in an airtight container in the refrigerator for 2–3 days. Enjoy cold or let sit at room temperature for 10–15 minutes before serving.
Recipe Pro-Tips
- Cook pasta al dente: This keeps the texture pleasant in the salad.
- Cool pasta completely: Rinse with cold water to stop cooking and help the dressing cling.
- Grill veggies for variation: Use a grill for charred flavor instead of roasting.
- Adjust dressing: Thin with water or oil and season to taste.
- Add dressing gradually: Prevent a soggy salad by adding just enough to coat.
- Serve chilled or room temperature: Both work well depending on preference.
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