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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!
Soo good. I am making this again
I loved this pasta. Another home run! The flavors complimented each other and each bite was little different in flavor. The vinaigrette really makes the dish.
I don’t eat pasta salad very often, so I wasn’t really excited when this one came up in the salad challenge. I was so wrong! The herbs, especially the mint, were a surprising delight, and I loved the dressing.
We both like pasta, arugula and black olives so I doubled up this tasty salad, including the fresh and delicious dressing. It’s a great combo with the beans and peppers. I’m sure it will become one of our go-to meals. ❤️
This will definitely be a staple for summer cookouts! All of the fresh herbs really did it for me. So unbelievably tasty!
I loved it. I am not a traditional Caesar salad fan, but I love this version. The cheese sprinkle was also a great addition.
My husband loved this “Mediterranean” salad! I can never follow a recipe exactly… I roasted some broccoli and asparagus and added it along w Red onion since I didnt have scallions. I had made pesto so I added that to the dressing mix. I WAS yummy!
OMG, now I’m hungry that sounds amazing!
Yummy! So many flavors and a bit of pasta to satisfy that craving. I cut back on the olive oil and would cut a bit more. Maybe it seemed like too much oil since my sun-dried tomatoes were in oil. I might try to dry them in a towel first next time.
It’s a wonderland of flavors and textures! Delicious!
This pasta salad is so much a winner in my book! I love the combination of ingredients and the addition of maple syrup and Dijon in the dressing. Delicious!
This may be my favorite salad yet. The sun-dried tomatoes made it delicious.
Not a huge pasta person nor am I fan of arugula but I like the other ingredients for my salad.
Bursting with flavor! Between the herbs, dried tomatoes, olives, vinegar, and cheese, you can’t go wrong with this salad. Keeper!
What a flavorful pasta salad! I enjoyed all the textures and flavors and will make this one again, for sure!
This superb salad has so many wonderful flavors and textures. I love the chewiness of the pasta with the crush of the greens, onions and bell peppers. The sun dried tomatoes, black olives and dressing enhance the taste. Also, I loved the addition of the vegan feta cheese. I will be making this throughout the spring and summer.
This was very easy to make and great tasting!
My whole family loved this salad ! I’m going to make this often.
Love that you’re sharing the salads with your family!