Vegan Summer Pasta Salad is a healthy summer salad that is Oil-Free, cheese-free, perfect as a side or a light meal.
This cold pasta salad is a complete balance of carbs and vegan protein. With healthy vegan tofu, loads of vegetables and pasta give you the essential energy. Enjoy it when done or refrigerate it for some time for that cold salad.
This Pasta salad is vegan and dairy-free. If one uses gluten-free pasta, the salad would be gluten-free too.
Ingredients used in Vegan Summer Pasta Salad
The first main ingredient used in Pasta. Any kind of pasta can be used here.
Next, I have used is Tofu. I added tofu for the protein. One can skip or add paneer, or boiled egg, or non-vegetarians can add chicken or prawns. Have you tried our popular recipe, Tofu Bhurji, which is an Indian Spiced Tofu Scramble yet?
Cucumber, cherry tomato, Celery, and Spinach are the vegetables used. One can add any combination of veggies as per taste. Other suggestions include adding corn, peas, rocket leaves, beetroot, etc.
I added avocado (not in pic) to add the creamy texture as there is no oil or cheese. One can skip it though. If you want to try pasta with oil and cheese try this Vegetable orzo pasta salad.
Salt, Red, paprika powder, coriander, and lemon/lime juice are used as flavorings. Coriander can be replaced with parsley.
Pine nuts are added for that added crunch. One can replace it with any seed like pumpkin or sunflower.
Vegan Summer Pasta Salad
Equipment
- Chopping Board
Ingredients
- 1 Cup Pasta
- 1 Cup Spinach leaves roughly chopped
- ½ 6-inch Cucumber chopped into cubes
- 6-7 cherry tomatoes cut into quarters
- 1 celery stick chopped into cubes
- ½ cup Tofu cut into cubes
- 2 tablespoon Lemon/Lime Juice
- 2 tablespoon Chopped fresh coriander
- 1 tablespoon Pine Nuts
- 1 teaspoon Red Paprika powder As per taste
- Salt
Instructions
Cooking Pasta
- Boil the pasta as per the instructions on the packet.1 Cup Pasta
- Once boiled drain the water, run cold water, and keep aside.
Assembling Pasta
- In a large bowl add the chopped spinach leaves, cucumber, tomatoes, celery, tofu, and cooked pasta.1 Cup Pasta, 1 Cup Spinach leaves, ½ 6-inch Cucumber, 6-7 cherry tomatoes, 1 celery stick, ½ cup Tofu
- Add paprika powder, salt, lime/lemon juice, chopped coriander, pine nuts and mix everything.2 tablespoon Lemon/Lime Juice, 1 tablespoon Pine Nuts, 1 teaspoon Red Paprika powder, Salt, 2 tablespoon Chopped fresh coriander
- Serve immediately or refrigerate for 1-2 hours and serve for cold pasta salad.
Video
Notes
- Standard US-size cups and spoons are used.
- Recipe measurements are rough guidelines.
- Different veggies can be used.
Sharing this with
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- Cook with Renu: Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)
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Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
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Sneha Datar
Friday 3rd of May 2024
Vegan with tofu so..oo good and nutritious too.
Mayuri Patel
Tuesday 23rd of April 2024
Just the kind of recipe I am looking for as I need to add more protein to my diet. This way can have tofu and at the same time enjoy some pasta in a healthy way.
Camilla
Sunday 21st of April 2024
Looking forward to trying this when the weather warms up. Thanks for sharing.
Wendy Klik
Sunday 21st of April 2024
A perfect main course salad or a dish to bring to a potluck.