Vegan Italian Pasta Salad

So this vegan “cheesy” Italian Pasta Salad recipe is ridiculously good. I mean pasta salad in general is good for a number of reasons. It’s super delicious, satisfying, quick and cheap. What else do you need, really?

This Vegan Italian Pasta Salad is the perfect party appetizer or lunch/dinner recipe. Serve it hot or cold! It is an easy to make flavor bomb. | The Green Loot #vegan #veganrecipes


Oh and it’s just as good warm or cold and perfect to take with you to school/work. Down with the sandwiches and boring salads I say! Also, it’s sometimes difficult to find a microwave on campus, or you just don’t want to carry soup in your bag.

(I can’t tell you how many time I spilled soup in my bag. I don’t want to talk about it.)



So yeah.

Olives, artichokes and basil are the ones responsible for that “Italian” taste, but my favorite thing is still the vegan “parmesan” aka nutritional yeast. I pour that thing on my food like there’s no tomorrow.



Like, I’m still waiting for the day when I come down with some illness because I ate too much nutritional yeast. It’s just so hard to stop. Oh, well.

In this recipe I made a “sauce” by mixing olive oil and nutritional yeast together. You can just put them directly on to the pasta and veggies but I like to keep things in order. 🙂

Of course, the 2 tablespoon that I wrote in the recipe is a “reasonable” amount. You can go crazy, but you’ll have to adjust the olive oil, because the pasta can get dry.

Oh, and another thing. I genuinely think, that pasta salads are much better cold. The flavors are just more intense. So give it a try and let me know how you liked it!


Vegan Italian Pasta Salad

Vegan Italian Pasta Salad

This vegan pasta salad makes a great light lunch/dinner that you can enjoy warm or cold. Perfect to take with you to school and work or serve at a party.
Course Main Course
Cuisine Italian
Keyword Italian, lunch, pasta salad, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2


  • 2 cup rotini pasta (dry)
  • 1.5 cup cherry tomatoes (chopped)
  • 1 cup kalamata olives (halved)
  • 3/4 cup artichoke hearts (chopped)
  • 2-3 sun-dried tomato pieces (chopped)
  • 1/2 small red onion (chopped)
  • 3 tsp olive oil
  • 2 tsp nutritional yeast
  • 2 cup fresh basil (chopped)
  • 1 tsp balsamic vinegar
  • 1 tsp red wine vinegar
  • 1/3 tsp salt
  • 1/3 tsp pepper


  • Cook the pasta in salted water, then drain. Place in a big, glass bowl.
  • Chop the veggies, add to the pasta, then season.
  • Enjoy warm or cold!

Craving more Italian food? Try this healthy Asparagus and Turmeric Risotto!


Did you make this Vegan Italian Pasta Salad?

Let me know in the comments!

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