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Vegan Pasta Salad

Vegan Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This tasty pasta salad is filled with a rainbow of vegetables and tossed in a flavorful vinaigrette for a showstopping side dish! This make-ahead recipe is perfect for a picnic or a simple packed lunch.


Units Scale
  • 8oz penne pasta
  • 2 tablespoons olive oil
  • 4oz oil packed sun-dried tomatoes (with 1 tablespoon oil reserved)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups arugula
  • 1/4 cup pepperoncini, sliced


  1. Cook the pasta according to package directions, then add one minute of cooking time past al dente.
  2. Drain in a colander. Rinse the pasta under cold water.
  3. In a small bowl, combine the olive oil, red wine vinegar, oil from the sun-dried tomatoes, garlic powder, salt, and pepper.
  4. Toss the pasta with the dressing until evenly coated.

  5. Combine the pasta with the arugula, bell pepper, sun-dried tomatoes, and pepperoncini.