Vegan Pasta Salad

Name: Vegan Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound fusilli, (rotini, or penne rigate (a ridged pasta)); 1 cup (112g) raw walnuts; 5 ounces (140g) sourdough loaf, (baguette, or country-style bread, sliced); 1 (12-ounce/340g) jar of roasted red bell peppers**, (drained from the liquid in the jar); 3 garlic cloves, (roughly chopped); 1 medium lemon, (zested and juiced (3 tablespoons juice; save the zest for the Topping)); ½ to 1 teaspoon smoked paprika ((use 1 teaspoon for prominent smokiness)); ½ teaspoon red pepper flakes; 1 teaspoon kosher salt, (plus more to taste); Freshly cracked black pepper to taste; ⅓ cup (75g) extra virgin olive oil; Reserved bread crumbs from Sauce; Reserved lemon zest from Topping; 1 cup (16g) flat-leaf parsley, (finely chopped); 1 ½ cups (24g) fresh basil, (finely chopped); 3 tablespoons capers***, (chopped); ¼ teaspoon red pepper flakes ((optional) ); ½ teaspoon flaky sea salt; 3 cups (60g) baby arugula, (chopped)

Instructions

Prep:20minCook:20min

This vegan pasta salad is guaranteed to impress at all your summer BBQs and picnics! Pasta is coated in a creamy and dreamy roasted red pepper sauce and topped with a herby bread crumb topping for extra fresh flavor for an exquisite, grown-up pasta salad.

Updated at: Sat, 24 Jan 2026 12:10:43 GMT