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Fresh Vegan Pasta Salad Recipe Easy Mayo-Free Dressing for Perfect Summer Lunch

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A vibrant and refreshing vegan pasta salad with a creamy, mayo-free tahini lemon dressing, perfect for light summer lunches and casual gatherings.

Ingredients

Scale
  • 8 ounces (225 g) pasta (penne, fusilli, or rotini; whole wheat or gluten-free preferred)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • ½ cup (75 g) red onion, finely chopped
  • ½ cup (75 g) black olives, sliced (optional)
  • ¼ cup (10 g) fresh parsley or basil, chopped
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon maple syrup or agave
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Water to thin dressing as needed

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to cool and stop cooking. Set aside to drain completely.
  2. While pasta cooks, halve 1 cup (150 g) cherry tomatoes, dice 1 large cucumber, 1 red bell pepper, and finely chop ½ cup (75 g) red onion. Slice ½ cup (75 g) black olives if using. Chop ¼ cup (10 g) fresh parsley or basil.
  3. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon maple syrup, and 1 minced garlic clove. Add salt and pepper to taste. Gradually whisk in water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  4. In a large mixing bowl, toss the cooled pasta with all prepared vegetables and herbs. Pour the dressing over and toss gently to combine, ensuring everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle toss and taste for seasoning—adjust salt, pepper, or lemon juice if needed.

Notes

Rinse pasta under cold water after cooking to stop cooking and prevent mushiness. Whisk tahini and lemon juice first to avoid lumps in dressing. Chill salad for at least 30 minutes or overnight for best flavor. Adjust dressing thickness with water and seasoning to taste. Optional olives add a salty pop. Can substitute tahini with sunflower seed butter for sesame allergy or add dairy-free yogurt for creamier dressing.

Nutrition

Keywords: vegan pasta salad, mayo-free dressing, tahini dressing, summer lunch, healthy pasta salad, gluten-free pasta salad, dairy-free, plant-based

Find it online: https://siennaspoon.com/fresh-vegan-pasta-salad-recipe-easy-mayo-free-dressing-for-perfect-summer-lunch/