Vegan Pasta Salad with Balsamic Herb Vinaigrette

This vegan pasta salad is the perfect recipe for all of your spring and summer picnics, BBQs, and weeknight dinners. Toss together with your favourite pasta, fresh summer veggies and the perfect homemade balsamic herb vinaigrette. Nothing is better on warm summer nights! 

Why You’ll Love This Recipe 

• It’s made with a homemade dressing. ​The balsamic herb vinaigrette truly makes this recipe and is a must make. It’s so quick and easy, yet so flavourful and fresh tasting. 
• Perfect for meal prep. If you’re looking for a hearty vegan meal prep recipe, vegan pasta salad is a summer staple. It’s filling enough to serve as a main dish or easy to serve as a side dish in Lunch Bento Boxes. 
• No vegan mayonnaise! ​Don’t get me wrong, mayo-based pasta salads and Vegan Macaroni Salad is delicious, but I wanted to create a lighter, more refreshing pasta salad, too. This tasty pasta salad is mayo-free and instead is made with an oil-based dressing. 
• Made with simple ingredients. A classic pasta salad requires just a few fresh veggies, pasta, and a delicious dressing. Have this pasta salad ready in just over 30 minutes with simple, tasty ingredients!

How to Make a Balsamic Herb Vinaigrette

Making your own homemade vinaigrette is incredibly easy! All you need to do is add the balsamic herb vinaigrette ingredients into a small jar then shake vigorously to combine until emulsified and creamy. 

That’s it! Then set it aside while you prepare the remaining pasta salad ingredients. 

How long does pasta salad last?

​This vegan pasta salad recipe will keep in the refrigerator for up to 5 days. When storing, make sure to keep tightly covered with plastic wrap, reusable wrap or transfer leftovers to an airtight container. 

Freezing is not recommended. 

Similar Vegan Summer BBQ Recipes to Try Next

• White Cheddar Macaroni Pasta Salad
• Vegan BBQ Pulled Pork Mac and Cheese
• Mason Jar Veggie Burgers
• Garlic Butter Corn Pasta with Basil
• Grilled Tofu with Fresh Peach Salsa

Vegan Pasta Salad with Balsamic Herb Vinaigrette Recipe

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• Author: Liv B
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 3-4 servings

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Description

This vegan pasta salad is the perfect recipe for all of your spring and summer picnics, BBQs, and weeknight dinners. Toss together with your favourite pasta, fresh summer veggies and the perfect homemade balsamic herb vinaigrette. Nothing is better on warm summer nights! 

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Ingredients

For the Salad:

• 1 block (350g) firm tofu, pressed and ripped into chunks
• 2 tbsp corn starch
• 2 tbsp oil
• 2 cloves of garlic, minced
• 1 shallot, thinly chopped
• 2 tbsp bbq sauce
• 1/2 cup chopped asparagus or other veggie of choice like zucchini, bell pepper)
• 200g small shape pasta
• 1 tomato, diced
• 2 cups spinach, chopped
• 1/3 cup vegan cheese shreds

Balsamic Herb Dressing:

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1/4 tsp salt
• black pepper

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Instructions

1. Toss tofu with cornstarch to coat.
2. Heat a frying pan on medium high heat and add oil, garlic, shallots, asparagus and tofu. Cook, stirring occasionally, until tofu is golden brown and crisp.
3. Add the bbq sauce and stir to coat. Set aside.
4. Meanwhile, boil pasta according to package directions. Drain and set aside.
5. In a small jar, shake together all dressing ingredients. Set aside.
6. To a large bowl, add spinach, tomato, pasta, tofu mixture and cheese. Pour dressing overtop and mix to combine. Serve.

*Store leftovers in an airtight container in the fridge up to 5 days.