One thing we love about pasta salad is that you can totally make it your own. You can use any pasta: elbow, fettucini, penne, smiley face – the world is your oyster! You can also go rogue; diverge from the recipe and add whatever your heart desires. Bell peppers, sun-dried tomatoes and pine nuts are a great addition to this already scrumptious recipe. Play around with it and make it fun!

SB verdict: this is pastably the best summer pasta salad we’ve ever had!

This pasta salad is a must for any summer BBQ. Image: Haley Bottorff

Super Simple Summer Pasta Salad

Wesley Ware
This simple and scrumptious pasta salad recipe is perfect for summer BBQ's and potlucks!
5 from 1 vote
Course plant-based
Servings 10 servings

Ingredients
  

  • 2 cups pasta of choice
  • 1 cup chopped broccoli
  • 1/4 cup chopped red onion
  • 1/3 cup sliced black olives
  • 1/4 cup finely sliced red cabbage
  • 1/2 cup vegan mayo we use Hampton Creek JUST mayo
  • 3/4 cup your choice of dairy-free Italian Dressing
  • Salt & Pepper to taste

Instructions
 

  • Bring pasta to a boil and cook according to package instructions. Once pasta is cooked, drain and place into a large bowl.
  • Add chopped broccoli and set in refrigerator to cool for about 10-15 minutes. Once cooled, add onions, olives and cabbage. Stir.
  • In a separate bowl, combine mayo and Italian dressing and mix with a spoon.
  • Pour dressing over pasta bowl and mix thoroughly.
  • Place in refrigerator and let marinate overnight for best results.
  • Add salt & pepper to taste.
  • Enjoy!
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