This 15 minute vegan pasta salad is perfect for a meal prep lunch or a quick weeknight dinner. It’s loaded with veggies and tossed with a bright and tangy homemade Italian vinaigrette!
There are two kinds of pasta salads in this world: the ones that are soggy and drowning in a mayo-based dressing and the ones that are tossed with a light vinaigrette. (You can guess which one I prefer.) This 15 minute pasta salad is full of colour and flavour—no mayo to be found! Just lots of veggies, briny olives, and the most divine vinaigrette to tie it all together.
Why This Is My Go-To Vegan Pasta Salad
I’ve been making this pasta salad recipe for ages now, switching up the vegetables based on the seasons and what I have on hand. Here’s why I love it so much!
- Practically effortless . The 15 minutes in the name is no lie! While the pasta is boiling, cut the veggies and make the dressing. Drain the pasta, cool slightly and mix it all in. Done and done.
- So versatile . This pasta salad works for a lunch, a quick weeknight dinner , a side dish, potlucks, summer parties , and it can be served cold or hot (I prefer it cold so the veggies are crisp—just my humble opinion).
- That vinaigrette though . Vinaigrettes are so incredibly easy to whip up and once you give this one a taste, well, let me just say, you will never buy a bottle at the grocery store again. It’s bright, lemony, and fabulous!
Notes on Ingredients
Here’s what you’ll need to make this simple vegan pasta salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Italian Vinaigrette:
Extra virgin olive oil
Balsamic vinegar – I like to use a good, syrupy balsamic vinegar that has some natural sweetness to it. If yours isn’t so sweet, you might want to add a small pinch of sugar to the vinaigrette for balance.
Lemon juice – Or apple cider vinegar.
Dijon mustard – A common addition to vinaigrettes, this adds some depth to the equation.
Sea salt and ground black pepper
Rotini pasta – Or another pasta shape you like or have on hand.
Green bell pepper – Green bell pepper has a nice little bite to it! Red, yellow, or orange bell peppers can be swapped in for a sweeter flavour.
Cherry tomatoes
Parsley
Black olives – Canned olives are just fine, or go fancy and throw in some Kalamata olives.
Red onion – If you’re not a fan of raw onion, don’t worry—the acid in the vinaigrette will mellow its flavour so it’s not as sharp.
How to Make Vegan Pasta Salad (in 15 Minutes!)
If you’re making this recipe right now, scroll to the bottom of the post for the full instructions. This is just a quick overview!
Make the vinaigrette.
- Make the vinaigrette . Combine all the ingredients in a jar or a bowl and shake (for the jar) or whisk (for the bowl) until the oil and vinegar emulsify.
- Cook the pasta . Follow the package directions and be sure to salt the water. Drain and cool the pasta slightly.
- Put it all together . Toss the pasta with the vinaigrette and the rest of the veggies, then serve.
Tips for Success
- Meal prep it . This recipe is ideal for meal prep since it keeps well in the refrigerator for a few days. (That said, if you’re making this for a party, I wouldn’t assemble it more than a day in advance to make sure the veggies are at their freshest.)
- Let the flavours meld . After you’ve assembled the salad, if you can let it sit for 30 minutes, the flavours will intensify even more.
- Serve it warm or cold . I prefer this pasta salad chilled, but you can also serve it warm, right after you’ve mixed in all the ingredients. Either way is delicious!
Variations
Want to switch things up? This is definitely a recipe where you can do that!
- Make it gluten-free . You can swap in your favourite gluten-free pasta to make this pasta salad gluten-free. I do recommend under-cooking the pasta slightly, as gluten-free pastas have a tendency to soften more than wheat pasta when added to sauces and dressings.
- Try other veggies . I’ve made this recipe with zucchini, carrots, spring onions, broccoli, baby spinach—truly, almost any vegetable will work here. You can even use leftover Balsamic Roasted Vegetables !
- Add some protein . I love tossing in my Vegan Feta Cheese , which is made with tofu so it adds some protein to the mix too.
Serving Suggestions
If you’re making this recipe as a side dish, I think it would pair well with Marinated Tofu or Lemon Pepper Tofu , or a sandwich like this Vegan Chicken Parm Sandwich or Caprese Sandwich with Parsley Pesto .
How to Store
This pasta salad recipe holds up really well in the refrigerator, stored in an airtight container; it lasts for about 5-6 days. I do not recommend freezing it, as there are too many fresh ingredients and their textures and flavours will suffer.
More Satisfying Salads
- Fattoush Salad
- Thai Quinoa Salad
- Tofu Egg Salad
- Mediterranean Chickpea Salad
- Vegan Cobb Salad
Ingredients
Italian Vinaigrette
- 3 tablespoons extra virgin olive oil , (about 42 g)
- 2 tablespoons balsamic vinegar , ( 30 g)
- 2 teaspoons lemon juice , or apple cider vinegar ( 10 g)
- 1 teaspoon dijon mustard , ( 5 g)
- ½ teaspoon sea salt , ( 3 g)
- ¼ teaspoon ground black pepper , ( 0.6 g)
Pasta Salad
- 8 ounces rotini pasta , uncooked ( 227 g)
- ¼ cup green bell pepper , ½ green bell pepper ( 70 g)
- ½ cup cherry tomatoes , sliced ( 95 g)
- ¼ cup parsley , ( 8 g)
- ¼ cup black olives , sliced ( 37 g)
- ¼ red onion , sliced ( 57 g)
Instructions
Italian Vinaigrette
- Add all the ingredients into a mason jar or a bowl. Shake the mason jar to combine, or stir vigorously in the bowl. Shake/stir again right before you’re about to add it to the pasta salad.
Pasta Salad
- Cook the pasta according to package directions in a boiling pot of salted water. While the pasta is cooking, you can cut up all the ingredients and make the dressing.
- Drain the pasta according the package directions, then allow to cool slightly (I like to run mine under cold water to stop the cooking). Add in all the pasta salad ingredients. Pour the vinaigrette over it and stir to combine.
- You can taste and add more salt or acid if you like. You can eat it right away or let it sit for about 30 minutes for the flavours to meld even more. Eat and enjoy!
Notes
15 Minute Pasta Salad
Ingredients
Italian Vinaigrette
- 3 tablespoons extra virgin olive oil (about 42 g)
- 2 tablespoons balsamic vinegar ( 30 g)
- 2 teaspoons lemon juice or apple cider vinegar ( 10 g)
- 1 teaspoon dijon mustard ( 5 g)
- ½ teaspoon sea salt ( 3 g)
- ¼ teaspoon ground black pepper ( 0.6 g)
Pasta Salad
- 8 ounces rotini pasta uncooked ( 227 g)
- ¼ cup green bell pepper ½ green bell pepper ( 70 g)
- ½ cup cherry tomatoes sliced ( 95 g)
- ¼ cup parsley ( 8 g)
- ¼ cup black olives sliced ( 37 g)
- ¼ red onion sliced ( 57 g)
Instructions
Italian Vinaigrette
- Add all the ingredients into a mason jar or a bowl. Shake the mason jar to combine, or stir vigorously in the bowl. Shake/stir again right before you’re about to add it to the pasta salad.
Pasta Salad
- Cook the pasta according to package directions in a boiling pot of salted water. While the pasta is cooking, you can cut up all the ingredients and make the dressing.
- Drain the pasta according the package directions, then allow to cool slightly (I like to run mine under cold water to stop the cooking). Add in all the pasta salad ingredients. Pour the vinaigrette over it and stir to combine.
- You can taste and add more salt or acid if you like. You can eat it right away or let it sit for about 30 minutes for the flavours to meld even more. Eat and enjoy!
Video
Notes
Nutrition
15 Minute Pasta Salad https://jessicainthekitchen.com/15-minute-vegan-pasta-salad/ October 31, 2025
Sweet, pillowy soft, and irresistibly sticky, these vegan honey buns are the perfect special treat for a weekend breakfast or brunch!
Honey buns are a type of pastry made with enriched dough, just like my Vegan Japanese Milk Bread and challah. While classic bread—your basic No Knead Bread and sourdough, for example—is made with flour, salt, and water, enriched breads have fat and sugar added, which makes them lightly sweet and fabulously tender. The dough is rolled into spirals, like Cinnamon Rolls , then glazed. They are SUCH a treat and so fun to make if you enjoy baking!
Why I Can’t Get Enough of These Honey Buns
Puffy, tender, and oh-so-sweet, these honey buns are a bit of a project since they’re made with yeast , but they’re so worth it. Here’s why you’ll love them:
- Honey, but vegan . You can buy vegan honey, but in the recipe notes, I share how to make it at home. (Learn more: Is Honey Vegan? )
- A satisfying project . There is a sense of accomplishment you get from making breads, rolls, and buns with yeast that you just can’t get from any other baking project! If you’re the type who loves the process and not just the end results, you’re going to love making honey buns.
- Perfect for brunch get-togethers . Whether you’re hosting a brunch or bringing a treat to a morning potluck, these honey buns are sure to be a hit—and you don’t need to be vegan to love them!
Notes on Ingredients
Baking with yeast is more art than science, which means you shouldn’t make any ingredient swaps. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Dough:
- Unsweetened soy milk – Warm this up before you get started.
- Granulated sugar
- Instant yeast – Learn more: Is Yeast Vegan?
- Vegan butter – Melt this, but let it cool a bit so it doesn’t kill the yeast.
- Vegan honey – Store-bought or homemade.
- Salt
- All-purpose flour – The exact amount you need will vary depending on the humidity in your kitchen. Start with a smaller amount and add more as needed.
Filling:
- Vegan butter – I love using my homemade vegan butter .
- Brown sugar – You can use light brown or dark brown sugar.
- Vegan honey – Or another plant-based syrup, like date syrup .
- Cinnamon
Glaze:
- Vegan butter – Soften this.
- Powdered sugar – Here’s how to make powdered sugar .
- Vegan honey
How to Make Honey Buns
If you’re making these honey buns now, scroll down to the recipe card at the bottom of the page. You’ll find the complete instructions there.
Activate the yeast.
- Activate the yeast . Whisk the soy milk, sugar, and yeast in a bowl and let the mixture sit for 5 minutes, or until it becomes frothy.
- Form the dough . Add the vegan butter, honey, and salt, then stir in the flour a cup at a time.
Knead until smooth.
- Knead . Turn out the dough onto a lightly floured surface and knead until it’s smooth, adding more flour as needed if the dough is sticky.
- Let the dough rise . Transfer the dough to a greased bowl. Cover with plastic and let the dough rise in a warm place for an hour or two, or until it doubles in volume.
Make the filling.
- Make the filling . Stir together the vegan butter, brown sugar, vegan honey, and cinnamon.
- Roll out the dough . Gently punch down the dough—basically, you want to deflate it with your fist, not punch it like a boxer—and place it on a lightly floured surface. Roll it into a rectangle.
- Form the buns . Spread the filling onto the dough and roll it into a log. Cut into 12 rolls and place them in a greased baking dish.
Let the rolls rise.
- Let the buns rise . Cover the baking dish with a cloth and let the buns rise for 30 minutes, or until they’re puffy. Start preheating your oven to 350ºF during the end of the rising time.
- Bake . Place the baking dish in the oven and bake for 20 to 25 minutes, or until golden brown. Cool for 10 minutes.
Let the rolls cool a bit.
- Make the glaze . Whisk together the vegan butter, powdered sugar, and vegan honey until smooth.
- Glaze the honey buns . Spread the glaze over the honey buns, then pull apart and serve.
Tips and Variations
Once you get the hang of working with dough, it will start to become second nature. But if you’re just getting started, these tips will help!
- Use your judgment for the flour . As I mentioned above, the humidity in your home will impact the amount of flour you need to add to the dough. Higher humidity means more flour, so it’s common to have to use a little more in the summer months. If, after kneading the dough a bit, it continues to be sticky, sprinkle in some extra flour.
- The rising time can also vary . Rather than watching the clock, watch the dough! You can even buy clear plastic buckets for proofing dough with marks on the side so you can see when it has doubled. If your kitchen is colder, it can take longer for the dough to rise; I like to set the dough in the oven with the pilot light on to keep it away from drafts.
- Add some crunch . If you’d like, you can add chopped pecans or walnuts to the filling for some crunch. The nuts will caramelise and get toasty!
Serving Suggestions
A honey bun and a Hot Matcha Latte sounds like the perfect breakfast to me, but if you’re looking for some more ideas to complete your brunch, try this Easy Vegan Quiche or Vegan Breakfast Pizza .
How to Store and Reheat
- Refrigerator: Store leftover honey buns in an airtight container in the refrigerator for up to 5 days.
- Freezer : Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.
- To reheat: Warm honey buns in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F until they’re warm.
More Vegan Breakfast Pastries
- Gingerbread Doughnuts with Cinnamon-Ginger Glaze
- Pumpkin Pop Tarts
- Vegan Scones Recipe
- Classic Vegan Donuts
- Cinnamon Roll French Toast
Ingredients
For the Dough:
- 1 cup unsweetened soy milk , warm – 240 ml
- 2 tablespoons granulated sugar , 25 g
- 3 teaspoons instant yeast , 9 g
- ½ cup vegan butter , melted but not hot – 113 g
- 2 tablespoons vegan honey , 30 ml
- ½ teaspoon salt , 2.5 g
- 3 cups all-purpose flour , more if needed – 375 g
For the Filling:
- ⅓ cup vegan butter , softened – 75 g
- ½ cup brown sugar , 100 g
- 2 tablespoons vegan honey , or plant-based syrup – 30 ml
- 2 teaspoons cinnamon , 4 g
For the Glaze:
- 4 tablespoons softened vegan butter , 56 g
- 1 cup powdered sugar , 120 g
- 2 tablespoons vegan honey , or plant-based syrup – 30 ml
Instructions
- In a bowl, combine the warm soy milk, granulated sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the melted vegan butter, vegan honey and salt to the yeast mixture and mix well.
- Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. If the dough is sticky, add a bit more flour as needed.
- Place the dough in a greased bowl, cover with a plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- In a mixing bowl, combine the softened vegan butter, brown sugar, vegan honey, and cinnamon. Mix until smooth and creamy.
- Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about 1/2 inch (1.2 cm) thick.
- Spread the filling evenly over the dough.
- Roll the dough tightly into a log, starting from one of the long sides.
- Cut the log into 12 equal pieces and place them in a greased 9×13 inch (23×33 cm) baking dish.
- Cover the baking dish with a cloth and let the buns rise for another 30 minutes until they puff up.
- Preheat your oven to 350°F (175°C).
- Bake the buns for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool for 10 minutes before frosting.
- In a medium bowl, whisk together the softened vegan butter, powdered sugar, and vegan honey until smooth.
- Once the buns are out of the oven, spread the frosting over them while still warm.
Notes
1 cup apple juice – 240 ml
1 cup granulated sugar – 200 g
1 tablespoon lemon juice – 15 ml
Refrigerator: Store leftover honey buns in an airtight container in the refrigerator for up to 5 days.
Freezer : Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.
To reheat: Warm honey buns in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F until they’re warm.
