Kelly JensenThis vegan lemon and herb pasta salad is perfect to bring to a cookout, tailgate, potluck, or brunch! Loaded with veggies and easy to make ahead – this is one crowd pleaser pasta salad that everyone will want seconds of!
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There’s nothing better than a big batch of pasta salad for a summer cookout and BBQ! This vegan lemon and herb pasta salad recipe is healthy and loaded with fresh seasonal produce and ingredients. Whether I’m hosting or heading over to a friend’s place, I always aim to make something that I can cook ahead of time. That way I get myself ready day-of, and grab the dish on my way out the door. This pasta salad is the perfect make ahead recipe for your next bbq or summer bash.
This Vegan Lemon and Herb Pasta Salad Recipe Is:
- Bright
- Crunchy
- Tangy
- Vibrant
- Loaded with Flavor
- Colorful
- Vegan, vegetarian, and gluten free by using GF pasta
30 Minute Pasta Salad Recipe
This lemony herb pasta salad is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
Whats In This Vegan Lemon Herb Pasta Salad?
- Gluten Free Rotini Pasta: I used  this rotini for a fun twist, but you can use any pasta of your choice. And if you’re gluten free or cooking for someone who may be, this great GF rotini can be found here.
- Cucumber
- Tomatoes
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Onion
- Fresh Lemon Juice or Actually GOOD Bottled Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Red Wine Vinegar: I add red wine vinegar for the dressing which pairs nicely with the fresh lemon juice to give this dish a really nice bright Mediterranean flavor – for that, this red wine vinegar is my go-to!
- Agave Syrup: I really like using this raw organic agave syrup because it’s a natural and sustainable sweetener, plus it is ridiculously inexpensive online so I always keep a few of these bottles in my pantry.
- Garlic
- Oregano: a spice I always put in my pasta salads! This dried oregano has a bright and earthy flavor, and goes so well with the fresh crunchy vegetables.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.Â
- Fresh Parsley
How Do I Make this Herby BBQ Pasta Salad?
- Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrot and the spinach, and all all veggies to a bowl. Add the pasta.
- Add all dressing ingredients to a bowl or mason jar, and stir well to combine. Pour dressing over the pasta salad, toss well, and enjoy!
- For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!
Eat Seasonal with This Lemon Vegetable Pasta Salad Recipe
This lemon vegetable pasta salad is a great way to get in some seasonal fresh produce! Summer time means fresh garden tomatoes, cucumbers, and bell peppers. Combine all these amazing fresh ingredients into this healthy and delicious summer bbq pasta salad. And add in some fresh chopped herbs for a little extra freshness and taste of summer – and don’t forget that fresh squeeze of lemon.
Other Popular Summer Side Dishes For BBQ season!
Pantry 3 Bean Salad (Vegan, Gluten Free, No Cook Sides)
Summer White Bean & Veggie Salad (Vegan, Gluten Free)
Instant Pot Vegetarian Cowboy Beans Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use in My Vegan BBQ Pasta Side Salad with Lemon and Herbs!
As always, if you make this vegetarian and gluten free summer pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Lemon and Herb Pasta Salad (Vegan, GF)
Ingredients
For the Pasta Salad
- 1 12 ounce box rotini pasta Gluten Free
- 1 cucumber seeded and diced
- 1 cup cherry tomatoes diced
- 1 bell pepper
- 1/2 cup fresh spinach
- 1 cup fresh parsley chopped
For the Lemon Herb Dressing
- 2 lemons juiced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Himalayan Sea Salt and Pepper to Taste
- 2 cloves garlic minced
- 1 tablespoon agave nectar
Instructions
- Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, and all all veggies to a bowl. Add the pasta.
- Add all dressing ingredients to a bowl or mason jar, and stir well to combine. Pour dressing over the pasta salad, toss well, and enjoy!
- For leftovers - I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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