Vegan Cold Pasta Salad with OIL FREE Dressing - GF

Looking for the perfect lunch idea to take for work or pack for the kiddos? This Vegan Pasta Salad is perfect for a cold lunch and the dressing is completely OIL FREE! It's one of the most requested and popular sides for our Vegan Thanksgiving dinner we have every year =)

Can I use other veggies?

Of course! These are my favorite veggies to add in my salad, but feel free to add as many veggies of your choice. I also LOVE adding banana peppers and arugula, but didn't have any on hand =|

What's the best pasta to use?

My favorites are GF rotini, bowtie, or penne for this recipe

What if I want the pasta to be a bit more creamy?

Double the dressing recipe!

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For the dressing:

5 oz firm tofu

1 tsp Italian Seasoning

1/4 cup water

2 tsp apple cider vinegar

1 clove garlic

salt and pepper to taste

2-3 tbsp non dairy yogurt

For the salad

8 oz cooked GF rotini pasta - cooled down at room temperature

1 cup english cucumbers (cut in halves or quarters)

1 cup cherry tomatoes (cut in halves)

1/2 cup thinly sliced red onions

1 cup chopped spinach

oil free dressing


  1. cook your pasta according to the package instructions

  2. Make the dressing by adding all the ingredients into a blender (I always use Vitamix) and blend until smooth

  3. Put together the salad - mix the pasta, veggies, and dressing - toss to combine. Make sure all of the pasta and the veggies are mixed thoroughly in the dressing

  4. Refrigerate for at least 30-35 minutes before serving.