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Vegan Mediterranean Pasta Salad

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Embrace the warmer months with this Vegan Mediterranean Pasta Salad—a dish that promises to not only satisfy your pasta cravings but to also bring a touch of the Mediterranean to your table. It's the perfect choice for anyone looking for a refreshing, nutritious, and easy-to-prepare meal that's bound to become a new favorite. This gluten free, dairy free pasta salad is ready in under 30 minutes and large enough to share!
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Mediterranean Pasta Salad

As the weather warms up, the mission for light, refreshing meals becomes more desirable for me and since I’m one of those people who can’t imagine a world without pasta a pasta salad is the perfect answer. This Vegan Mediterranean Pasta Salad is a vibrant, flavor packed dish that perfectly bridges the gap between hearty pasta cravings and the need for something fresh and invigorating. Ideal for spring and summer gatherings, this pasta salad is all about sharing good food with good company!

Ingredients for Mediterranean Pasta Salad

  • Gluten-Free Pasta: I opted to use a gluten free pasta for the base of this pasta salad recipe but you can use whatever pasta you have on hand.
  • Sun-Dried Tomatoes: A quintessential Mediterranean ingredient, sun dried tomatoes add a tangy, sweet and chewy texture to the pasta that also provides a nice saltiness.
  • Roasted Red Peppers: You could also use fresh bell peppers but the roasted flavor adds depth and a nice element to the dish.
  • Artichoke Hearts: Bring a slightly tangy, earthy flavor that’s unmistakably Mediterranean.
  • Chickpeas: Add a protein boost and a satisfying bite. White beans or lentils can be used instead or in addition to.
  • Kalamata & Frescatrano Olives: Two variations of olives for this pasta salad make for a briny depth and a contrast to the dish’s freshness.
  • Capers & Shallot: These small additions pack a punch of Mediterranean flavor.
  • Parsley: Adding a fresh, herbal note to finish the dish.
  • Roasted Tahini: Necessary for the salad dressing creamy base.
  • Lemon Juice & White Balsamic Vinegar: Inject brightness and tang to the dressing these two balance one another perfectly.
  • Maple Syrup: Settles the acidity with a bit of subtle sweetness and keeps this dressing refined sugar free.
  • Garlic Powder & White Miso Paste: Add umami and complexity.

How To Make The Best Mediterranean Pasta Salad Recipe

To assemble the Vegan Mediterranean Pasta Salad, start by gathering all the salad components such as your cooked pasta, sun-dried tomatoes, roasted red peppers, artichoke hearts, chickpeas, both types of olives, capers, shallot, and parsley and put into a large mixing bowl. Once you’ve gathered all of your ingredients into the bowl, turn your attention to creating the zesty Lemon Olive Vinaigrette. 

Combine the frescatrano olives, roasted tahini, lemon juice, white balsamic vinegar, maple syrup, garlic powder, white miso paste, and a bit of water in a blender. Blend until the mixture reaches a smooth, creamy consistency, then season according to your personal preferences. Pour the dressing over the salad ingredients, and toss gently to ensure an even coating. 

For the best flavor experience, I recommend preparing this salad at least an hour before serving; this will give the ingredients time to fully absorb the dressing. If you’re planning ahead or meal prepping, you can store the tossed salad in an airtight container in the fridge for up to 48 hours, or prepare the components up to 4 days in advance and combine with the salad dressing an hour before serving to enjoy a fresh and vibrant meal!

What To Serve With Cold Mediterranean Pasta Salad

This pasta salad pairs wonderfully with grilled tofu or as a refreshing side to a heartier main dish. You could easily bring this salad to any potluck or social gathering as a contribution to the spread. Its flavors are complimentary to nearly anything you put alongside it! I love adding additional protein such as grilled tofu or falafel! 

Tips for Making the Best Mediterranean Pasta Salad

  • Cook the pasta just until al dente to maintain texture after mixing.
  • Allow the salad to marinate in the fridge for enhanced flavor; one hour in prior to enjoying is best.
  • Personalize with additional herbs or spices to suit your taste. Don’t be afraid to experiment or substitute to suit your own desires!

Why You’ll Love This Easy Mediterranean Pasta Salad

Aside from its undeniable flavor and ease of preparation, this pasta salad is a colorful, nutritious meal anytime. It’s the perfect addition to any table or can be enjoyed alone. It takes less than 30 minutes to prepare and truly is the best way to enjoy pasta on a warm day! It’s a celebration of spring and summer flavors, perfect for any gathering or a simple family dinner.

How to Store Mediterranean Pasta Salad

This salad keeps well in the fridge in an airtight container for up to 48 hours, making it perfect for meal prep or leftovers. I’ve made this salad several times and when meal prepping its great to divide the salad up after tossing – but before the dressing! I keep the salad dressing in one jar and add it to the salad before eating; it’s really great as a weekday lunch.

Check Out These Other Easy Pasta Salad Recipes

Layered Greek Pasta Salad

Lemon Poppyseed Pasta Salad

Fall Pasta Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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pasta salad with chickpeas, olives, red peppers, herbs, and marinated artichokes
Jackie Akerberg

Vegan Mediterranean Pasta Salad

5 from 2 votes
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Get ready for a flavor-packed journey with this vegan pasta salad starring artichokes and olives! Imagine tender pasta tossed with succulent artichoke hearts, flavorful sun dried tomatoes, juicy roasted red peppers, fresh herbs, and briny olives, all coated in a zesty lemon and olive-infused vinaigrette. It's like taking your taste buds on a trip to the Mediterranean without leaving your kitchen. Say hello to a salad that's anything but ordinary—it's veggie deliciousness in every bite! Best of all it's gluten free, plant-based and oil-free if you want it to be! This recipe is perfect for meal prep, a spring dinner party, or a healthy lunch.
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course, Salad, Side Dish

Equipment

  • stove

Ingredients
  

  • 6 oz gluten free pasta, cooked and cooled
  • ½ cup sun dried tomatoes, chopped
  • 1 cup roasted red peppers, chopped
  • 7 oz canned artichoke hearts, quartered
  • 14 oz can chickpeas, drained
  • ¼ cup pitted kalamata olives, halved
  • ½ cup pitted frescatrano olives, halved
  • 2 tbsp capers
  • 1 shallot, finely chopped
  • ¼ cup parsley, finely chopped
Lemon Olive Vinaigrette Ingredients
  • ½ cup pitted frescatrano olives
  • 3 tbsp roasted tahini or olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp white balsamic vinegar
  • 1 tsp garlic powder
  • 2 tsp white miso paste
  • salt and pepper to taste
  • water, if needed to thin

Method
 

  1. Add all of the ingredients for the salad to a large mixing bowl.
  2. Prepare the dressing by adding all of the ingredients to a blender and puree until smooth and creamy. Season to taste.
  3. Pour the dressing over the salad ingredients and toss to combine. This salad is best prepared at least 1 hour in advance! After being tossed, it can be stored in the fridge in an airtight container for up to 48 hours. Alternatively, you can prepare it ahead of time up to 4 days in advance, and toss an hour before serving.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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5 from 2 votes (1 rating without comment)

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