Made in 20 minutes with pantry staples, this Vegan Gluten Free Pasta Salad can be enjoyed any time! It has tofu feta, roasted red pepper, artichoke hearts, and olives.
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Sometimes it's nice to have a recipe that's made with ingredients you already have on hand. This Vegan Gluten Free Pasta Salad is that recipe.
It comes together quickly and can be served at room temperature, making it perfect for a party, potluck, or picnic. Serve it as the main dish or as a side dish.
It's made with herbaceous tofu feta to add a cheesy flavor, which I also used in my Greek Salad recipe. If you like Kalamata olives, try my Kalamata Olive Hummus.
Other pasta recipes to try are my Red Lentil Pasta Salad with Artichokes, Tofu Taco Pasta, Peanut Noodles with Tofu, and Vegan Mushroom Onion Pasta.
You might also like my Broccoli Salad with Craisins.
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❤️ Why You'll Love It
- It is an easy recipe that's made with mostly pantry staples.
- Made with chickpea pasta, it can be eaten as a side dish or as a meal.
- It's perfect for a potluck or party because it can be made ahead of time and served at room temperature.
🧾 Ingredients
- Rotini pasta: Rotini pasta works well in a pasta salad, holding the dressing in its crevices. I used chickpea pasta because it's a flavorful gluten-free pasta that is high in protein, but you could use any kind you like. Penne, fusilli, or farfalle would also work well.
- Homemade tofu feta: For an herby taste. It's hearty and has a creamy texture. You could also use store-bought vegan feta cheese.
- Roasted red peppers: Add a nice sweet charred flavor. You could also use fresh veggies.
- Artichoke hearts: Add a tangy flavor.
- Kalamata olives: Add a salty briny flavor. You could use any variety of black olives or green olives you like.
- Basil: Adds a fresh note of pepper and anise. Plus, it adds a nice pop of green!
- Extra virgin olive oil: For the salad dressing.
- Red wine vinegar: Adds a tangy flavor. You could also use apple cider vinegar.
- Dijon mustard: Adds a sharp flavor. You could use yellow mustard or brown mustard.
- Italian seasoning: Adds flavor. You could also use basil and oregano.
- Garlic: Adds a pungent flavor.
- Lemon juice: Adds a sour tangy flavor.
- Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
I ate the leftover pasta with nutritional yeast to add a cheesy flavor and to change it up a bit.
📖 Variations / Additions
- Nutritional yeast
- Sun-dried tomatoes or fresh tomatoes
- Cucumbers
- Fresh bell pepper
- Celery
- Chickpeas, white beans or lentils
- Kale or baby spinach
- Parsley or other fresh herbs
- Red onion
- Roasted Red Pepper Tahini Dressing or Tahini Dressing
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🔪 Instructions
Step 1: Add all the dressing ingredients to a small bowl. Whisk.
Step 2: Boil water in a saucepan and add pasta. Cook per directions. Drain and let cool.
Step 3: Add chopped red pepper, artichoke hearts, black olives, tofu feta, and cooked pasta to a large mixing bowl.
Step 4: Add dressing, salt and pepper to taste, and chopped basil. Mix thoroughly.
🍽 Serving
Serve this cold pasta salad with a Roasted Red Pepper and Caramelized Onion Focaccia Sandwich or a Vegan Avocado Pesto Caprese Sandwich. If you're packing a picnic you may want some other salads to go with it:
👩🏻🍳 Recipe FAQs
This vegan pasta salad recipe will last up to 5 days in an airtight container in the fridge.
Other Pasta Salads
If you tried this Vegan Gluten Free Pasta Salad Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Gluten Free Pasta Salad
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 1 tablespoon lemon juice
- Salt and pepper
Pasta Salad
- 8 ounces rotini pasta - I used chickpea pasta
- 1 cup tofu feta
- 1 cup chopped roasted red pepper
- 1 cup chopped artichoke hearts
- ½ cup sliced Kalamata olives
- Handful chopped fresh basil
- Salt and pepper
Instructions
Dressing
- Add all ingredients to a small bowl. Whisk.
Pasta Salad
- Cook pasta according to directions. Drain water and let cool.
- Add roasted red pepper, artichoke hearts, tofu feta, Kalamata olives, and pasta to a large mixing bowl. Stir.
- Add dressing, chopped fresh basil, and salt and pepper. Mix well to combine.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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