This easy vegan pasta salad recipe is quick to make, it’s refreshing, and seasoned with a delicious lemon-mustard vinaigrette dressing. It’s perfect for a quick spring and summer lunch, and if you have some leftover you can pack it up and bring it for a picnic in the park. Oh, and make sure you make enough for your friends. They’ll love it! If you want to increase the protein content feel free to add a can of chickpeas, they’ll go amazing with it.

Pasta Salad with Lemon-Mustard Vinaigrette [Vegan]

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Cooking Time



For the Pasta Salad:

  • 2 cups uncooked farfalle pasta
  • 0.7 gallons tap water
  • 2 tablespoons coarse sea salt (for the pasta water)
  • 2 cups green asparagus
  • 1/2 cup cherry tomatoes
  • 1/2 cup sweet corn
  • 1/2 cup pitted olives
  • 1 avocado
  • 1/2 red bell pepper
  • 1/4 red onion
  • 2 pinches sea salt
  • 1 teaspoon black pepper

For the Mustard-Vinaigrette:

  • 1/2 lemon
  • 1 teaspoon mustard powder
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 pinch sea salt


For the Mustard-Lemon Vinaigrette:

  1. In a bowl, add the olive oil, mustard powder, grated garlic, lemon juice, salt and whisk well.

For the Pasta Salad:

  1. In a large pot, bring the water to boil, then add the sea salt, and then add the pasta. Cook the pasta al dente. In a smaller pot, boil the asparagus for 5 minutes. We only used the tops of the asparagus as they are more tender and prettier. When cooked, drain the pasta and the asparagus and cool them under cold running water.
  2. In a large bowl, add the pasta, sweet corn, pitted olives, chopped red onion, and boiled asparagus.
  3. Then open an avocado, remove the stone inside, cut it into cubes and add it to the pasta salad.
  4. Add the mustard-lemon vinaigrette into the bowl, add a pinch of salt and pepper and mix very well.
  5. Let rest for about 20 minutes before serving to allow the flavors to come together.


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