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Vegan Pasta Salad

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 people


  • 4 cups fusilli pasta (rizopia brand)
  • 1 red pepper (thinly sliced or cubed)
  • 1 nectarine (thinly sliced)
  • 1/2 cup basil
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (finely chopped)
  • vegan feta (optional)


  • 1/4 cup olive oil
  • 3 tbsp rice vinegar (red or white wine vinegar would work)
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • pinch of salt
  • 2 garlic cloves (finely chopped)


  • Begin by preparing the pasta. Bring a pot of water to boil and follow the pasta package instructions.
  • While the pasta is cooking, chop the red pepper, nectarine, tomatoes and red onion. Add to a large bowl along with the basil leaves. If using feta or some time of vegan cheese, finely chop it and add it to the bowl as well.
  • Once the pasta is cooked, drain the water and let the pasta cool.
  • While the pasta is cooling, prepare the dressing. Add all the ingredients together and whisk.
  • Add the pasta to the bowl, along with the dressing. Toss until fully combined.
  • Best enjoyed the day of. Store leftovers in the fridge and enjoy within 2 days.