Vegan Chilled Pasta Primavera Salad – Fresh and Flavorful
Chilled Pasta Primavera Salad is the ultimate light, refreshing dish, perfect for potlucks, picnics, or a simple meal at home. Packed with fresh, crunchy vegetables and tossed in a tangy lemon and red wine vinegar dressing, this salad is a nutritious twist on pasta salad. Nutritional yeast and Italian seasoning bring a savory depth to the flavors, while the whole wheat rotini provides a hearty, satisfying bite.
This salad is easy to prepare and even easier to enjoy—just mix, chill, and serve!
Why You’ll Love Chilled Pasta Primavera Salad
- Packed with Fresh Vegetables: Loaded with a colorful mix of seasonal veggies.
- Healthy and Light: Whole wheat pasta, lots of fiber, and a light dressing make this salad both filling and refreshing.
- Perfect for Meal Prep: Make it ahead, and it tastes even better as it chills.
- Vegan and Dairy-Free: Nutritional yeast adds a cheesy flavor without dairy.
- Versatile: Enjoy it as a side dish or a main course.
What You Need to Make Chilled Pasta Primavera Salad
For specific ingredient quantities, see the recipe card below.
- Pasta: Whole wheat rotini, which holds the dressing well and adds a hearty texture.
- Vegetables: Broccoli, red onion, red bell pepper, watercress, yellow squash, zucchini, shredded carrots, and fresh parsley.
- Dressing Ingredients: Lemon juice, red wine vinegar, nutritional yeast, Italian seasoning, sea salt, black pepper, and crushed red pepper.
How to Make Chilled Pasta Primavera Salad
- Cook the Pasta and Broccoli
Bring a pot of water to a boil and cook the rotini according to package directions. During the last two minutes of cooking, add the broccoli florets to the pot. Cook until the pasta is al dente and the broccoli is tender but still crisp. Drain in a colander. - Combine the Ingredients
Transfer the cooked pasta and broccoli to a large mixing bowl. Add the sliced red onion, red bell pepper, watercress, yellow squash, zucchini, shredded carrots, and chopped parsley. Toss to combine. - Add the Dressing
Pour the lemon juice and red wine vinegar over the pasta and veggies. Toss to coat, then add the nutritional yeast, Italian seasoning, salt, black pepper, and crushed red pepper. Toss again to evenly mix the flavors. - Chill and Serve
Cover the salad and refrigerate for at least 30 minutes, stirring occasionally to help cool it evenly. Serve chilled.
Commonly Asked Questions
Can I use a different type of pasta?
Yes! Any short pasta like fusilli, penne, or farfalle works well in this salad.
Can I make this salad gluten-free?
Absolutely! Substitute the whole wheat pasta with a gluten-free pasta of your choice.
How long will this salad keep?
Store in an airtight container in the fridge for up to 3 days. The flavors develop as it sits, making it even tastier the next day.
Can I add other vegetables?
Yes, feel free to add your favorite raw or blanched veggies like cherry tomatoes, cucumber, or snap peas for extra color and crunch.
What does the nutritional yeast add to the recipe?
Nutritional yeast adds a cheesy, savory flavor that’s vegan and dairy-free. It also provides a boost of protein and B vitamins.
Vegan Chilled Pasta Primavera Salad – Fresh and Flavorful
Ingredients
- 8 ounces whole wheat rotini pasta
- 2 cups broccoli florets cut into small bite sized pieces
- ½ small red onion thinly sliced
- ½ red bell pepper thinly sliced
- ½ cup watercress
- 1 cup yellow squash halved and thinly sliced
- 1 cup zucchini halved and thinly sliced
- 1 cup shredded carrots
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- ¼ cup nutritional yeast
- 1 tablespoon italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper.
Instructions
- Cook the pasta according to package directions with enough water to add the broccoli, eventually. In the last two minutes of cooking, add the broccoli and continue to cook for about 2 minutes until pasta is al dente and the broccoli is easily pierced with a fork, but not mushy. Drain all of the contents of the pot into a colander.
- Transfer the pasta and broccoli to a large mixing bowl. Add the onion, red pepper, watercress, squash, zucchini, carrots and parsley. Toss to combine.
- Add the lemon juice and vinegar and toss to coat the ingredients. Add the nutritional yeast, italian seasoning, salt, pepper, and crushed red pepper, toss to combine.
- Let chill for 30 minutes, stirring occasionally to cool all of the ingredients all the way through.