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Easy Vegan Italian Pasta Salad
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5 from 8 votes

Easy Vegan Italian Pasta Salad

This easy vegan Italian pasta salad is packed with veggies. Think juicy cherry tomatoes, salty black olives and sun-dried tomatoes, silky roasted red peppers, tangy marinated artichokes, fine threads of crisp red onion, and just a touch of fresh herbs for a pop of green goodness. A hearty, gluten-free fusilli serves as the perfect base, mingling with the veggies and a zesty Italian vinaigrette in the best of ways. The finishing touch? Heaps of salty vegan parmesan.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Pasta, Salad, Side Dish
Cuisine: Gluten-Free, Italian, plant-based, Vegan
Servings: 6 side servings


  • 1 pint cherry or grape tomatoes, halved
  • ½ cup jarred roasted red peppers, julienned
  • ½ cup jarred marinated artichoke hearts, chopped
  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped
  • ¼ cup sliced black olives
  • ¼ cup quartered and thinly sliced red onion
  • Handful flat-leaf parsley and/or basil leaves, minced
  • 8 ounces truRoots Organic Ancient Grain Fusilli
  • cup raw almonds or cashews
  • 2 tablespoons nutritional yeast flakes
  • 1 clove garlic, smashed and peeled
  • ¼ teaspoon fine sea salt, plus more for seasoning
  • Homemade Italian Dressing (see below) or your favorite store-bought Italian dressing or balsamic vinaigrette, to taste
  • Freshly ground black pepper, to taste


  • Bring a pot of well-salted water to a rolling boil. (As they say, your pasta water should be as salty as the sea.)
  • Meanwhile, prepare all the vegetables and herbs (i.e., tomatoes through parsley) and add to a large serving bowl.
  • Once the water is boiling, add the pasta and cook until al dente according to package instructions. Strain.
  • Meanwhile, prepare the vegan parmesan. To the bowl of a small food processor, add the nuts, nutritional yeast flakes, garlic clove, and sea salt. Process for 15 seconds, or until ground into a texture that resembles finely grated parmesan cheese.
  • Prepare the dressing (recipe below).
  • Add the pasta to the serving bowl with the veggies and herb/s. 
  • Top with as much of the dressing and vegan parmesan cheese as desired (any leftovers can be refrigerated for up to 1 week). (I usually add a little more than half of the homemade dressing recipe and about half of the vegan parmesan.)
  • Toss to coat and combine.
  • Taste and season with sea salt and black pepper, if desired.
  • Cover and refrigerate for up to 2 days. Serve chilled.