Colorful and delicious, this simple pasta salad comes together in just minutes. You have to try making this Cacio e Pepe Summer Pasta Salad!

Cacio e Pepe Summer Pasta Salad [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




  • 1 pound dried fusilli pasta
  • about 2 cups grated vegan parmesan cheese
  • 5 teaspoons freshly ground black pepper
  • 2 tablespoons water
  • 1 1/2 teaspoons salt
  • 1 cup halved cherry tomatoes
  • 1 cup diced zucchini
  • 1 cup diced orange bell pepper
  • 1/4 cup diced red onion
  • 2 handfuls fresh basil (about 15 g), chopped
  • 3/4 cup Roasted Garlic Olive Oil (see note)


  1. Bring a large pot of salted water (use 1 teaspoon of salt for each quart of water) to a boil over high heat. Add the fusilli, return to a boil, and cook the pasta according to the package directions, usually about 9 to 11 minutes. Drain into a colander and rinse the pasta with cold water until room temperature.
  2. Transfer the cooled pasta to a large bowl, then add the vegan parmesan cheese, black pepper, water, and salt.
  3. Toss to combine and coat the pasta evenly, then add the tomatoes, zucchini, bell pepper, red onion, basil, and roasted garlic olive oil and continue tossing until evenly combined.
  4. Taste for salt, pepper, and cheese, and adjust as needed.
  5. Serve room temperature or chilled, and enjoy!


This site uses Akismet to reduce spam. Learn how your comment data is processed.