Recipe from Topfood
Vegan Pasta Salad
Cooking time: 20 min
Servings 10
This vegan pasta salad is perfect for summer dinners. Pasta, fresh vegetables, and grated vegan cheese added to a salty vinaigrette are just what people who eat the right diet need!


  • Pasta
    16 ounces
  • Halved cherry tomatoes
    1 cups
  • Red onion, sliced
    1 pcs.
  • Diced cucumber
    1 cups
  • Red bell pepper, seeded and sliced
    0,5 pcs.
  • Sliced pepperoncini
    0,3 cups
  • Sliced black olives
    1 cups
  • Chopped fresh parsley
    0,3 cups
  • Vegan cheddar cheese, cut into cubes
    1 tbsp.
  • Extra virgin olive oil
    0,5 cups
  • Granulated sugar
    1,5 tsp.
  • Black pepper
    0,5 tsp.
  • Dried oregano
    1 tsp.
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    302 kcal

  • Protein

    7 g

  • Fat

    14 g

  • Carbohydrates

    38 g


  • Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn't stick together.

  • While the pasta cooks, chop all the vegetables. Set aside. 

  • Whisk all dressing ingredients in a medium bowl until smooth. They are: extra virgin olive oil, granulated sugar, black pepper, dried oregano and salt to taste.

  • In a bowl of pasta, add vegetables, dressing and grate cheese on a coarse grater. Stir.

  • Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!

Bon Appetit!

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