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+ servings

Super Simple Summer Pasta Salad

Wesley Ware
This simple and scrumptious pasta salad recipe is perfect for summer BBQ's and potlucks!
4.5 from 2 votes
Course plant-based
Servings 10 servings


  • 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


  • 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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