Vegan Fusilli Pasta Salad

A white plate with Italian cold pasta salad with fusilli pasta, tomatoes, and basil with a gold fork.

5 from 1 reviews

Vegan Fusilli Pasta Salad, a fast and easy weeknight meal that’s perfect for lunch leftovers. Fresh basil, tomato, onion and olive oil make up this simple Italian-inspired cold pasta dish that’s perfect for barbecues and outdoor picnics.




  1. Bring 6 cups of lightly salted water to a boil. Add pasta and cook until al dente, about 8 minutes.
  2. In a separate large pan, heat olive oil over medium-low heat. Add cherry tomatoes and cook until soft, about 3 minutes. Add garlic and cook until crispy, about 2-3 minutes more. Reduce heat and simmer.
  3. When pasta is done, drain and immediately add to pan with olive oil. Top with fresh basil, salt, black pepper, red pepper flakes and juice of one lemon. Mix well and remove from heat.
  4. Either serve warm or let cool on the stove before packing individual lunch servings for the week.


Leftovers & Storage: This Vegan Fusilli Pasta Salad recipe is a perfect make-ahead recipe that can be chilled and stored in the refrigerator for 5-6 days before eating.

Nutrition: This vegan pasta salad recipe is a great pasta dish that featured vegetables and healthy fats, however it is a starch-heavy meal. To balance, pair it with a green salad with beans for a more balanced plant-based meal.


Keywords: vegan fusilli pasta salad