Italian Vegetable Pasta Salad

In the summer, pasta salad is a staple! One of my favorites is this Italian vegetable pasta salad.  It is really quick and easy to make and so good!  In fact it would be perfect for a picnic or pot luck.  I used a gluten free lentil pasta so it also has more protein and fiber than traditional pasta salad, and I used a vegan parmesan so it is dairy free as well!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. To make the pasta, cook in salted water according to package directions.  Drain, and rinse with cold water, then drain well, and place in a large bowl.
  2. Add the peppers, tomatoes, shallots, artichokes, olives, and cheese.
  3. In another smaller bowl, whisk together the olive oil, vinegar, salt, basil, oregano, pepper flakes and garlic
  4. Pour over the salad and toss together until well combined.
  5. Serve!

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Recipe Type

  • Gluten-Free
  • Heart Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner
  • Easy