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I have a hard time eating leftovers for lunch every day. Instead, I’m always hunting easy yet tasty lunches that don’t take much prep work. I know that sounds like a unicorn, but it’s not! My healthy pasta salad checks all the boxes (and has a good amount of protein as well). Feel free to keep it a vegan with the vegan feta or toss in your favorite cheese if you can tolerate it.
While I created this healthy pasta salad with lunch in mind, it works great as a shareable side at as a healthy BBQ side dish, potluck or family meal.
How to Make Healthy Pasta Salad
I set out to create this healthy pasta salad after Rawkstar Jennifer told me she was looking for quick and healthy recipes that her high schooler could take to school. I love how the different flavors mix in this recipe without meat or dairy.
Cook the pasta
Follow cooking directions on the pasta package, allowing the pasta to remain slightly undercooked. This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool, then drain well again.
Prepare the vinaigrette
While the pasta is cooling, mix all the Basic Vinaigrette ingredients in a bowl until combined.
Mix in vegetables
Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss.
Add dressing and mix well
Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.
Meal Prepping Tip
Transfer the salad to airtight containers and store it in the refrigerator until ready to use. Follow my Meal Prep Salad tutorial to get the best containers and more in-depth tips.
Pasta Salad Ingredient Swaps
Probably my favorite part about this healthy pasta salad lunch is how much you can customize it to your taste preferences! Here are a few swaps I suggest if you want to try them:
- Swap olive oil with avocado oil.
- Swap red wine vinegar with the vinegar of your choice.
- Use your preferred pasta type, or use gluten-free.
- Cannellini beans can be swapped with another kind of legume (black beans, kidney beans or chickpeas are great swaps).
- Add the veggies of your choice! Radishes or cucumbers are great additions.
- Feel free to add nuts or seeds for an extra crunch.
I have a hard time eating the same thing over again, even when it’s as delicious as this vegan pasta salad. So you’ll find mine with a slight variation every time I make it, and that’s fine.
Storage Tips
Toss the salad well in the dressing as this helps it keep well in the fridge. Store in individual serving airtight containers to grab when you need to quickly. If you like your greens extra fresh, then wait to add those until you’re ready to eat, so they don’t wilt.
More Healthy Pasta Recipes
If you don’t use leftovers to fuel your lunch, you need to make or buy them every day. I love batching easy recipes for lunch that we can grab throughout the week. Here are a few more pasta recipes:
- Vegetable Noodle Soup: Instead of suffering through your next cold, turn to my vegetable noodle soup for the best home remedy recipe to kick that cold to the curb.
- Vegetarian Noodle Salad– toss together and enjoy throughout the week.
Take the guesswork out of lunch when you double or triple a recipe, then save it for the days ahead. The vegan pasta salad below is filling and doesn’t even need to be heated up to enjoy.
Healthy Pasta Salad
Ingredients
- ½ cup farfalle pasta
- ¾ cup arugula pre-washed
- ¾ cup cannellini beans canned, drained and well rinsed
- ¼ red bell pepper diced
- 1 green onion diced
- 2 tbsp black olives sliced
- 2 tbsp sun-dried tomatoes in oil
- 2 tbsp fresh basil, mint and parsley chopped
- ¼ cup vegan feta optional
Basic Vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- ½ garlic clove finely minced
- ⅛ tsp sea salt
- ⅛ tsp ground black pepper
Instructions
- Follow cooking directions on pasta package for "al dente" (which allows pasta to remain slightly undercooked). This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool.
- While the pasta is cooling, mix all the Basic Vinaigrette ingredients together in a bowl until combined.
- Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss. Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.
- If meal prepping, transfer the salad to airtight containers and store in refrigerator until ready to use.
Notes
- Use the pasta of your choice: bowtie, fusilli, shells, etc.
- Arugula has a strong, peppery flavor. You can swap with kale or spinach.
- Cannellini beans can be swapped with the legume of your choice.
- I love using basil, oregano and chives yet you can any fresh herbs.
Nutrition
Top Healthy Pasta Salad Questions
It doesn’t have to be! Ditch the store-made pasta salads made with additives and processed ingredients. Home make one instead with loads of fresh greens and a light, oil-based dressing.
This pasta salad should stay fresh in the fridge for up to five days since it is oil-based. Dairy or mayo-based salads will keep fewer days.
Choose a pasta salad that is oil-based (using healthy fats like olive oil or avocado oil) instead of dairy or mayonnaise-based, has plenty of fresh veggies and leafy greens and a good protein source like beans or tofu. This recipe’s got it all!
Oh my goodness this is delicious
I love pasta salad, so I had high expectations for this… And it was delicious! All the herbs flavored it nicely, and the vegan feta was surprisingly delicious.
This pasta salad is SO GOOD! The dressing is light and perfect. My family doesn’t love arugula, but I do, so this is a GREAT compromise, as it’s a bit lighter mixed in here. I love adding all the crispy veggies like celery, radish and cucumber. This is a favorite for sure!
I love the salad. I use red lentil pasta penne it was excellent. The dressing was nice the flavors all blended nicely together I loved all the fresh herbs in the salad had it for lunch and planning on having it for dinner
This salad was good! I used a red lentil pasta & added in some veggies I had leftover. Plus used a flavored balsamic from California Balsamic. It gave the salad a special kick. I loved the beans in it since I try to follow Dr Gregor’s daily dozen so beans are good.
This pasta salad is so good! I had cherry tomatoes on hand so diced those rather than sun-dried. The amount of dressing was just right!
This was a great salad. I was able to prep everything while I boiled the water and cooked the pasta so fast as well
I used gluten free pasta. It turned out very good. I will definitely make it again.
Excellent pasta salad recipe. The dressing was superb. The variety of the ingredients added to the flavors. The only thing I found that needed adjustment was the amount of pasta. I used gluten free pasta (Jovial) and since I am following the recipes exactly during the challenge, 1/2 of uncooked pasta was not nearly enough. I ended up using 1 1/2 cups of uncooked gluten free box tie pasta and it made enough for 2 servings as a main entree. The dressing was plenty for this addition. I hope this is helpful to others.
Thanks for your feedback, great suggestion!
This is one of the best pasta salads I’ve had in a long time. This will definitely find it’s way to a picnic this summer.
Love that this salad is filling and healthy!
Delicious and filling!
Just finished the Pasta Salad after my run. OMG this is s-o-o GOOD!!!
What a great lunch idea and so filling as well.
Love this pasta salad. So easy to make and delicious
Beautiful salad! Great combination of ingredients. This will be something I make again and again.
Yummy but I used spinach and left out the olives!
YUM! I used lots of herbs: parsley, mint, chives, oregano, basil, rosemary. So tasty!