This Vegan Pasta Salad with Lemon Herb Dressing (no mayo!) is creamy, fresh, and full of flavor. Tender pasta is tossed with creamy cannellini beans and avocado, bright cherry tomatoes, crisp cucumber, and a zesty homemade lemon-herb dressing.
It’s a quick, easy, and versatile cold pasta salad—perfect for summer parties, BBQs, and picnics.
Pasta salad or potato salad—which summer side are you? I love both, but if I had to choose, pasta salad wins every time. The variety of shapes and textures makes it endlessly adaptable, and when the dressing is mayo-free, it feels lighter and fresher.
This recipe relies on the natural creaminess of cannellini beans and avocado rather than mayonnaise. A bright lemon-herb dressing ties everything together, giving you a light but satisfying salad that holds up well in warm weather—ideal for warm-weather gatherings.
Ingredients
This pasta salad is built from simple components divided into two parts: the salad and the dressing.
Pasta Salad:
- Pasta noodles (any shape or size)
- White cannellini beans (rinsed and drained)
- Avocado, diced
- Cherry tomatoes, halved
- Red onion, finely diced
- Cucumber, quartered and chopped
Lemon Herb Dressing
- Garlic cloves, minced
- Fresh herbs (basil, rosemary, dill, thyme), minced
- Fresh lemon juice (juice of two lemons)
- Dijon mustard
- Olive oil
- Red pepper flakes, salt, and black pepper to taste
Tip: Reserve a few lemon slices and extra herbs for garnish to add a pop of color before serving.
How To Make Creamy Vegan Pasta Salad – The Steps
Just a few simple steps and you’ll have a bright, creamy pasta salad:
- Cook the pasta. Prepare pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Assemble the salad. In a large bowl combine the cooked pasta, cannellini beans, diced avocado, halved cherry tomatoes, red onion, and chopped cucumber.
- Make the dressing. Whisk together minced garlic, chopped herbs, lemon juice, Dijon, and olive oil. Season with red pepper flakes, salt, and black pepper to taste.
- Toss and serve. Pour the dressing over the salad and gently toss to coat. Serve at room temperature or chill for 30 minutes for a cold salad.
Pick Any Pasta Shape
Use any pasta you like—spirals, penne, bowties, or even a gluten-free option. The only thing that changes is cooking time: follow package directions and cook to al dente. I chose spirals for their fun texture, but penne, rigatoni, fusilli, or a lentil/quinoa pasta all work well.
Vegetable Variations
The vegetables are flexible—keep the cannellini beans and avocado for creaminess, then add about 2 cups total of any mix of fresh veggies. In addition to tomatoes, onion, and cucumber, try zucchini, bell peppers, celery, or shredded carrots.
Herb Options
Fresh basil pairs beautifully with lemon thanks to its slightly sweet, minty, and mildly licorice notes. You can also swap or combine basil with rosemary, dill, or thyme—each offers a different but delicious flavor profile for the dressing.
Make-Ahead and Storage
This salad stores well and is great for meal prep. Keep it in an airtight container in the refrigerator for up to 5 days. Over time the pasta absorbs the dressing; if it becomes dry, stir in a splash more olive oil or lemon juice before serving.
Recipe Tips
- Handle herbs gently. Tear or thinly slice tender basil leaves to preserve flavor and texture.
- Serve cold or at room temperature. A 30-minute chill enhances flavor, but it’s also delicious served right away.
- Prep ahead. The salad improves as it sits, making it convenient for weekly meal prep—just refresh with extra olive oil or lemon if needed.
Recipe Details
Vegan Pasta Salad with Lemon Herb Dressing
Ingredients
- ½ lb (8 oz) dried pasta noodles (any shape)
- 1 (15 oz) can white cannellini beans, rinsed and drained
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- ½ cucumber, quartered and chopped
- 4 garlic cloves, minced
- 1 tablespoon minced fresh herbs (basil, rosemary, dill, thyme)
- Juice of two lemons
- 2 tablespoons Dijon mustard
- 4 tablespoons olive oil
- Red pepper flakes, salt, and black pepper to taste
- Lemon slices and extra herbs for garnish
Instructions
- Cook pasta noodles according to package instructions for al dente. Drain and rinse in cold water.
- In a large bowl, combine the cooked pasta with cannellini beans, avocado, cherry tomatoes, red onion, and cucumber.
- In a small bowl, whisk together garlic, herbs, lemon juice, Dijon, and olive oil. Season with red pepper flakes, salt, and pepper.
- Pour the dressing over the salad and gently toss to coat. Serve at room temperature or chill for 30 minutes to serve cold.
Notes
Store in an airtight container for up to 5 days. If the pasta begins to dry out, add more olive oil or lemon juice to refresh the salad.
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