This vegan pasta salad is like a dish of sunshine in a bowl! It’s full of vibrant vegetables like cherry tomatoes, yellow squash, and green beans, as well as briny artichokes and olives. I make a tart, creamy tahini dressing to bring it all together. This dressing travels well because it is free of mayonnaise. As a result, this vegan pasta salad is an excellent dish to serve during a barbecue or picnic. I’m going to make it all summer because it’s so fresh, vivid, and joyful. You’ll be once you’ve tried it!
This recipe is ideal for picnics because it keeps well when prepared ahead of time. Toss it all together and eat right away, or prepare it up to two days ahead of time. Refrigerate it until you’re ready to consume it.
Serve this vegan pasta salad alongside Caprese sandwiches, chickpea salad sandwiches, or Greek Salad Dressed Grilled Veggie Skewers. It’s also a great side dish for these tried-and-true barbeque recipes:
A fresh fruit salad completes the meal.
I like to meal prep this salad for lunch when I’m not planning a picnic. It’s a fresh, filling supper on its own, thanks to the protein-packed navy beans, robust pasta, and bright vegetables.
Vegan spaghetti salad that’s excellent for a picnic! It’s packed with vibrant vegetables and mixed in a tangy, creamy tahini dressing that’s free of mayonnaise.
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