Italian Pasta Salad | Kathy’s Vegan Kitchen

Loaded with fresh vegetables, roasted asparagus, and white beans, this Italian pasta salad recipe checks all the boxes in one delicious bowl.

Whenever I make a new pasta salad recipe, I think about veggies before the pasta. I love pasta, so I made a delicious Italian pasta salad loaded with vegetables, beans, and pasta in a creamy vegan Italian dressing. So what makes this Italian pasta salad recipe Italian? By adding the freshest vegetables and a homemade dressing that brings out the natural flavors of the vegetables. 

Like many people, I love pasta, but I like to keep the pasta at a minimum and the veggies at a maximum. This way, I enjoy pasta while simultaneously getting all my veggies and beans. My Italian pasta salad recipe is everything nutritious in one fabulous bowl. 

When I think about ingredients for a salad, I always try to shop for vegetables in season, fresh, and less expensive. But then, it’s all about the colors of the rainbow and the nutrition. 

Italian Pasta Salad Ingredients

Although I included mostly raw vegetables, adding roasted asparagus adds texture and flavor to the salad.

To make this recipe gluten-free, use gluten-free pasta instead of whole-grain pasta. I chose whole-grain fusilli pasta for this pasta salad, but any shape of pasta works. 

• Whole-Grain Fusilli Pasta: I love this twisty pasta with its nooks for the dressing to seep into the crevices.
• Watermelon Radish: watermelon radishes are vibrant in color and taste sweet in the salad.
• Summer Squash: Summer squash looks like a yellow zucchini. It’s sweet and delicate.
• Zucchini: Zucchini is similar to summer squash but a bit firmer.
• Grape Tomatoes: Grape tomatoes are sweet and contain fewer seeds than other tomatoes.
• Artichoke Hearts: Choose artichoke hearts packed in water instead of oil.
• White Beans: I used Cannellini beans for this pasta salad recipe. They are meaty and add protein.
• Capers: The taste of a caper is reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness. Because they’re packed in brine, capers boast a bold salty, savory flavor profile.
• Kalamata Olives: Kalamata olives have a richer taste that can be almost sweet and fruity. In contrast, black olives have a milder taste with less robust flavors. Keep in mind that both Kalamata and black olives can be bitter when they are first harvested.
• Parsley: I prefer using fresh parsley whenever possible.
• Basil: I also used fresh basil in the pasta salad.
• Red Bell Pepper: Red bell peppers are sweet, tasty and a vibrant red.
• Red Onion: Red onion is sweet and colorful in this salad.
• Red Cabbage: Red cabbage is purple in color and adds texture to the salad.
• Roasted Asparagus: Roasted asparagus is in season and brings another texture the salad.

Italian Pasta Salad Ingredient Substitutions

• Choose any pasta type and shape.
• If you can’t find watermelon radishes, choose regular white or red radishes.
• Double the summer squash or zucchini instead of including both. Or opt for adding a cucumber instead.
• Cherry tomatoes are an excellent substitute for grape tomatoes.
• Try substituting hearts of palm for artichoke hearts.
• Chickpeas are a great option instead of white beans, or choose a different white bean such as lima beans.
• Green olives can be substituted for capers.
• Black olives substitute kalamata olives.
• When using dry herbs instead of freshm it is recommended to use half the amount of dry herbs.
• I like baby bell peppers as an alternative to red bell peppers.
• Green onions are a nice option instead of red onion.
• Any type of cabbage works well to add texture to the pasta salad.

Regardless of the vegetables chosen for this delicious cold pasta salad, the creamy Italian dressing enhances the flavors. The capers and kalamata olives add a rich and savory compone to the Italian pasta salad. 

Italian Pasta Salad Dressing Options

Even though I chose my creamy Italian dressing, another option is my Italian dressing, both nut-free and gluten-free. 

Creamy Italian Dressing

• White Vinegar: White vinegar has a sharp sour taste and high acidity.
• Red Wine Vinegar: Red Wine Vinegar is known for its delicious and distinctive tangy flavor. Red wine vinegar is a popular vinaigrette choice frequently used in marinades and pickling solutions.
• Raw Cashews: Raw cashews supply the creaminess of the dressing.
• Fresh Lemon Juice: Fresh lemon juice is preferred over bottled juice whenever possible.
• Maple Syrup: Maple Syrup provides sweetness without using refined sugar.
• Garlic: Using fresh garlic cloves is best for flavor.
• Onion Powder: Onion powder is finely ground, dehydrated onion. You’ll find it in the spice section of the supermarket. The spicy powder has a flavor different from fresh onion, yet recalls it—almost roasted and less new and sweet than fresh onion.
• Garlic Powder: Garlic powder tastes sweeter and much less assertive than fresh garlic, but also without the caramel undertones that you get from roasted or sautéd garlic
• Stone-Ground Mustard:: Stone-ground mustard is a condiment with brown mustard seeds. The flavor may be best described as spicy, stout & tangy.
• Italian Seasoning: The blend of herbs in Italian seasoning usually consists of basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices sometimes appearing.
• Water: The water thins the dressing and acts as an emulsifier in the dressing.
• Basil: Fresh basil is preferred if possible.
• Parsley: Fresh parsley is preferred if possible.
• Salt and Pepper to Taste: Add salt and pepper to personal preference.

Italian Dressing

• White Vinegar: White vinegar has a sharp sour taste and high acidity.
• Red Wine Vinegar: Red Wine Vinegar is known for its delicious and distinctive tangy flavor. Red wine vinegar is a popular vinaigrette choice frequently used in marinades and pickling solutions.
• Lemon Juice: I prefer using fresh lemon juice whenever possible.
• Maple Syrup: Maple Syrup supplies natural sweetness without using refined sugar.
• Garlic: I prefer fresh garlic cloves for the best flavor.
• Red Onion: Red onions are subtly sweet and mild to eat raw. The vivid magenta color of their skin makes a great addition to salads and salsas. If the raw flavor is too strong, try soaking them in cold water before using.
• Green Pepper: Green peppers are considered the mildest in flavor than other colors. They are prematurely harvested and have a pronounced bitter taste and crisp sweetness.
• Stone-Ground Mustard: Stone-ground Mustard is a condiment that features brown mustard seeds. The flavor may be best described as spicy, stout & tangy.
• Basil: Fresh basil is the best for the best flavor.
• Parsley: Fresh parsley is also preferred if possible.
• Italian Seasoning: The blend of herbs present in Italian seasoning usually consists of basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices, sometimes appearing.
• Water: The water thins the dressing and acts as an emulsifier in the dressing.

Dressing Ingredient Substitutions

• Substitute apple cider vinegar for white vinegar.
• If your recipe calls for garlic powder and you’re out or prefer fresh garlic, you can substitute 8 fresh garlic cloves for one teaspoon of powdered garlic.
• Balsamic vinegar is typically used instead of red wine vinegar.
• You can use bottled lemon juice if fresh juice isn’t available.
• For a nut-free option for the creamy Italian dressing, choose white beans, silken tofu, hemp seeds, or sunflower seeds.
• Use bottled lemon juice if fresh lemon juice isn’t available.
• Dijon mustard is an excellent substitute for stone-ground mustard.
• 1 teaspoon Italian seasoning = ½ teaspoon dried oregano and ½ teaspoon dried basil. 1 teaspoon Italian seasoning = ½ teaspoon dried oregano, ¼ teaspoon each dried basil and thyme.
• A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.

Recipe FAQS

Tips

• Please ensure the noodles are cooked al dente, immediately transferred to a colander, and drained. 
• Then, run the noodles under cold water and toss them in the colander to stop cooking. 
• No one likes mushy noodles in a pasta salad.
• Then, transfer the rinsed, cooled noodles to a bowl.
• Dress with half the Dressing to prevent the noodles from sticking. 
• Because the Dressing is oil-free, reserve the remaining Dressing to toss again right before serving. 
• As a result, the salad will maintain its creamy texture. 

Enjoy every bite of this colorful and robust flavored Italian pasta salad recipe as a side dish or an entree. 

Vegan Recipe Suggestions

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📖 Recipe

Italian Pasta Salad

Kathy Carmichael

Italian pasta salad is one of my favorite cold pasta salads. Loaded with various fresh vegetables, roasted asparagus, and white beans, this pasta salad checks all the boxes in one delicious bowl. Dressed in a creamy, oil-free Italian dressing, this pasta salad will be your new favorite salad to serve this spring and summer.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Italian

Servings 6 servings

Calories 366 kcal

Ingredients  

1x2x3x

Creamy Italian Dressing or Italian Dressing

Instructions 

Roast the Asparagus

• Preheat the oven to 400 degrees.

• Line a baking sheet with parchment paper or a silicone baking mat.

• Wash and then cut asparagus into bite-sized pieces.

• Lay asparagus on the baking sheet and roast for 10 minutes.

• Remove from the oven and allow to cool before adding to the salad.

• Choose creamy or regular oil-free Italian dressing.

• Cook the pasta according to package instructions. Make sure to cook al dente, and choose the al dente cooking instructions.

• Rinse pasta in cold water immediately after draining and toss in cold water in a colander until all the pasta is cooled.

• Transfer the cooled pasta into a large bowl.

• Add the cut raw vegetables, roasted asparagus, beans, and herbs.

• Now, add half the dressing, and toss.

• Reserve the other half of the dressing until ready to serve.

• Toss in the remaining dressing when the pasta salad is ready to serve.

• Add vegan parmesan cheese (optional)

Notes

• Please ensure the noodles are cooked al dente, immediately transferred to a colander, and drained. 
• Then, run the noodles under cold water and toss them in the colander to stop cooking. 
• No one likes mushy noodles in a pasta salad.
• Then, transfer the rinsed, cooled noodles to a bowl.
• Dress with half the Dressing to prevent the noodles from sticking. 
• Because the Dressing is oil-free, reserve the remaining Dressing to toss again right before serving. 
• As a result, the salad will maintain its creamy texture.

Nutrition

Calories: 366kcalCarbohydrates: 60gProtein: 14gFat: 3gPolyunsaturated Fat: 3gTrans Fat: 0.02gSodium: 436mgPotassium: 904mgFiber: 9gSugar: 10gVitamin A: 1594IUVitamin C: 59mgCalcium: 113mgIron: 4mg

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂