When you think of a dish that can brighten up any table, a vibrant Vegan Pasta Salad immediately comes to mind. This dish merges hearty pasta with refreshing vegetables and a delightful blend of herbs and spices, making it a perfect addition to any meal. Whether you’re hosting a summer gathering, looking for a satisfying lunch, or needing a quick weeknight dinner, your bowl of Vegan Pasta Salad is sure to steal the spotlight. Let’s dive deeper into what makes this dish so special!
Why We Love This Vegan Pasta Salad Recipe
This Vegan Pasta Salad is not just a side dish; it’s a celebration of flavors! Imagine the twist of tangy roasted red peppers mingling with the earthy crunch of walnuts and a zesty herby topping. You’ll appreciate how this dish accommodates various dietary preferences, ensuring everyone at your table can enjoy it. The vibrant colors and textures invite you to dig in, while the nutritional profile of the ingredients makes it a healthy choice that doesn’t skimp on flavor.
Moreover, the ease of preparation makes it a classic go-to for busy days. You can have a dish that looks impressive while requiring minimal effort and time. The combination of fresh herbs, toasted nuts, and a delectable sauce makes this Vegan Pasta Salad a versatile recipe that you’ll want to keep in your culinary repertoire.
Ingredients about Vegan Pasta Salad
To create your delightful Vegan Pasta Salad, gather the following ingredients:
List of ingredients with measurements
- 1 pound fusilli, rotini, or penne rigate
- 1 cup raw walnuts
- 5 ounces sourdough loaf, baguette, or country-style bread, sliced
- 1 jar of roasted red bell peppers, drained
- 3 garlic cloves, roughly chopped
- 1 medium lemon, zested and juiced
- 1/2 to 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Freshly cracked black pepper to taste
- 1/3 cup extra virgin olive oil
- 1 cup flat-leaf parsley, finely chopped
- 1 1/2 cups fresh basil, finely chopped
- 3 tablespoons capers, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon flaky sea salt
- 3 cups baby arugula, chopped
How to Make Vegan Pasta Salad Directions
Creating your Vegan Pasta Salad is a straightforward process, and here’s a step-by-step guide to help you nail it:
Begin by preheating your oven to 350°F (175°C). Place your bread slices on a rimmed sheet pan alongside the raw walnuts. Toast everything for about 8 to 10 minutes. Make sure to toss the walnuts and flip the bread halfway through the cooking time to ensure even toasting. Once they’re golden and aromatic, remove them and allow them to cool.
While the bread and nuts are toasting, you can cook the pasta. Bring a large pot of salted water to a boil and cook your pasta for 2 minutes longer than the package instructions suggest for al dente. Before draining the pasta, reserve 1 cup of the starchy pasta water. After draining, give the pasta a quick rinse to stop the cooking process.
Next, let’s prepare the bread crumbs. Tear the toasted bread into small pieces and throw them into a food processor. Pulse until you have a coarse texture. Set aside half of these crumbs to use as a topping later.
It’s time to mix up the roasted red pepper sauce. In the food processor, combine the remaining bread crumbs, toasted walnuts, drained roasted red peppers, chopped garlic, lemon juice, smoked paprika, red pepper flakes, kosher salt, and black pepper. Process everything into a thick paste, then gradually stream in the extra virgin olive oil until the mixture is smooth and well-combined.
For the Herby Bread Crumb Topping, take the reserved bread crumbs and mix them with the lemon zest, finely chopped parsley, basil, capers, and an optional pinch of red pepper flakes. Add flaky salt to taste and stir everything together until it’s well-blended.
Now, you’re ready to bring it all together! Toss the cooked pasta with the roasted red pepper sauce, using the reserved pasta water to reach your desired consistency. Gently fold in the baby arugula and any additional ingredients you want at this stage. Finally, sprinkle on the Herby Bread Crumb Topping, and gently combine until everything is nicely coated.
How to Serve Vegan Pasta Salad
Serving your Vegan Pasta Salad can be just as enjoyable as making it. You have a variety of options to set this dish on the table:
Presentation is key: The colorful hues of the pasta mixed with the bright greens of the arugula and the herby topping are virtually irresistible. Consider serving it in a large, clear bowl to showcase the beautiful colors.
Pair it with a side: This salad works wonderfully alongside grilled vegetables, vegan burgers, or even as part of a buffet spread during gatherings.
Add some crunch: Sprinkle some extra walnuts or seeds on top for added texture.
Chill before serving: If you have time, let your Vegan Pasta Salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully, making each bite even more delicious.
Expert Tips: Vegan Pasta Salad
To elevate your Vegan Pasta Salad even further, consider these expert tips:
Adapt the Pasta: Feel free to swap the suggested pasta types with whatever you have at home. Whole wheat or gluten-free options can add a unique twist without sacrificing taste.
Chopping matters: For the freshest taste, chop your herbs just before mixing them into the salad. This ensures that they maintain their vibrant flavor.
Seasoning wisely: Don’t shy away from tweaking the seasoning—taste the sauce before mixing it with the pasta to get it just right.
Play with textures: Adding ingredients like avocado, sun-dried tomatoes, or even chickpeas can introduce new textures and flavors, making the salad even more delightful.
Use high-quality ingredients: Since the flavors of this salad rely heavily on a few core ingredients, opting for high-quality olive oil, fresh herbs, and good nuts can elevate your dish considerably.
How to Store Vegan Pasta Salad
If you find yourself with leftovers (though it might be hard to believe with a dish this delicious!), storing them properly is essential:
Refrigerate: Transfer your Vegan Pasta Salad to an airtight container and store in the refrigerator. It should remain fresh for about 3-5 days.
Separation recommendation: If you want to maintain the integrity of the salad, consider storing the herby bread crumb topping separately. This prevents it from becoming soggy.
Revivify before serving: When you’re ready to eat again, give the salad a quick toss. If it seems a little dry, a splash of olive oil or a squeeze of fresh lemon juice can bring it back to life.
Variation of Vegan Pasta Salad
The beauty of Vegan Pasta Salad lies in its adaptability. Here are a few variations you might want to try:
Mediterranean Twist: Incorporate olives, cherry tomatoes, cucumbers, and a handful of artichokes for a Mediterranean flair. This version adds a refreshing crunch and tangy flavors.
Spicy Kick: If you love heat, boost the red pepper flakes or add sliced jalapeños to the mix. This variation will turn up the flavor intensity to new heights.
Creamy Version: To create a creamier texture, consider adding a splash of vegan yogurt or cashew cream into the sauce for an ultra-rich experience.
Seasonal Veggies: Feel free to use any seasonal vegetables you have on hand, like zucchini, bell peppers, or even peas. They can contribute both flavor and color.
Protein-Packed: For an extra protein boost, toss in chickpeas or lentils. They will make your salad more filling and nutritious.
FAQ about Vegan Pasta Salad
What is Vegan Pasta Salad?
Vegan Pasta Salad is a delightful dish made from pasta, fresh vegetables, and a blend of flavorful ingredients that cater to plant-based diets. This dish can be served cold or at room temperature, making it ideal for various occasions.
Can I make Vegan Pasta Salad ahead of time?
Absolutely! Making Vegan Pasta Salad ahead of time is not only permissible but can actually enhance the flavors as they meld together. Just ensure to store it in an airtight container in the refrigerator for optimal freshness.
Are there gluten-free options for this Vegan Pasta Salad?
Yes! You can easily substitute the regular pasta for gluten-free pasta varieties available in stores. The flavors of the sauce and toppings will still shine through, providing you with a satisfying dish.
Can I add my own ingredients to the Vegan Pasta Salad?
Definitely! This Vegan Pasta Salad is versatile, so feel free to experiment with different ingredients. Seasonal veggies, nuts, or even proteins can all be added to make this dish your own.
How long can I store leftover Vegan Pasta Salad?
Leftover Vegan Pasta Salad can be stored in an airtight container in the fridge for about 3-5 days. Just be sure to keep any crunchy toppings separate to maintain the texture for longer.
Vegan Pasta Salad
Equipment
- Rimmed Sheet Pan
- Large Pot
- Food Processor
- Mixing Bowls
Ingredients
Main Ingredients
- 1 pound fusilli, rotini, or penne rigate
- 1 cup raw walnuts
- 5 ounces sourdough or country-style bread sliced
- 1 jar roasted red bell peppers drained
- 3 cloves garlic roughly chopped
- 1 medium lemon zested and juiced
- 0.5 to 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- black pepper freshly cracked, to taste
- 1/3 cup extra virgin olive oil
- 3 cups baby arugula chopped
Herby Bread Crumb Topping
- 1 cup flat-leaf parsley finely chopped
- 1.5 cups fresh basil finely chopped
- 3 tablespoons capers chopped
- 0.25 teaspoon red pepper flakes optional
- 0.5 teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Place sliced bread and walnuts on a rimmed sheet pan. Toast for 8–10 minutes, tossing halfway through. Cool when golden.
- Cook pasta in a large pot of salted boiling water for 2 minutes longer than al dente. Reserve 1 cup pasta water. Drain and rinse pasta.
- Make breadcrumbs: Tear toasted bread and pulse in food processor to coarse texture. Reserve half for topping.
- Prepare roasted red pepper sauce: In food processor, blend remaining bread crumbs, walnuts, roasted red peppers, garlic, lemon juice, smoked paprika, red pepper flakes, kosher salt, and black pepper into a thick paste. Stream in olive oil until smooth.
- Make herby topping: Mix reserved bread crumbs with lemon zest, parsley, basil, capers, optional red pepper flakes, and flaky salt.
- Assemble salad: Toss pasta with red pepper sauce, thinning with pasta water as needed. Fold in arugula and top with herby bread crumb mixture.