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    Home » All Recipes » Healthy Salads + Grain Bowls

    Vegan Linguine Pasta Salad

    Published: Jul 18, 2018 · Modified: Sep 17, 2021 by Megan · This post may contain affiliate links.

    298 shares
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    linguine pasta salad with text "vegan GF linguine pasta salad, the best side dish for a crowd!".

    This Vegan Linguine Pasta Salad recipe is my ultimate BBQ go to featuring fresh heirloom tomatoes, celery, red onion, and a mix of delicious seeds & spices that make for a totally unique show stopper salad! The best part? It's even better the day after it's made which means it's the perfect pasta salad to prep ahead of time!

    a bowl of linguine pasta salad filled with celery, tomato, red onion andwith a fork of noodles on the side

    How to make a homemade salad supreme dressing:

    This pasta salad was truly one of my biggest kitchen accomplishments! Why you might ask?

    Basically, I took a favorite, yet processed, pasta salad recipe I've been eating for years and reverse-engineered it into the healthy vegan version you are seeing today.

    The big difference is that my version is made without two products our family recipe relied on: McCormick Salad Supreme and Wish-Bone Robusto Italian Seasoning. After doing some ingredient digging I realized both these products are not vegan and have a lot of additives we can easily avoid by making our own homemade dressing.

    Ingredients:

    So now onto the fun part- the actual recipe ingredients for this linguine pasta salad!

    • Instead of soybean oil & distilled vinegar in the original Robusto dressing, I opted for a mix of olive oil, champagne/white vinegar, & apple cider vinegar instead.
    • For the seasoning, I focused the ingredients around the spices on the McCormick salad supreme and experimented with various amounts of paprika, poppy seeds, sesame seeds, celery seeds, black pepper, red pepper, and garlic powder.
    • Then all you need are some fresh cherry tomatoes, celery, and red onion to add some good crunch.
    a bowl of linguine pasta salad with celery, tomato, red onion, and diced cherry tomatoes on the side

    The best linguine pasta salad

    It took a few tries, but the end result ended up being so shockingly like the pasta salad I remembered eating at every childhood Memorial day picnic... I was amazed!

    I personally love this pasta salad cold and like it best the day after making it so all the flavors can soak into the vegetables and pasta noodles.

    Once you buy all the ingredients, the prep for this linguine salad is super simple and this is truly an easy and unique pasta salad to throw together all summer long. I hope you enjoy it!

    -TSG

    More Summer BBQ & picnic recipes you will love:

    • burger bun filled with black bean quinoa burger, mushrooms, avocado, lettuce, onion, an tomato
      Vegan Black Bean Quinoa Burger
    • stacks of edamame hummus veggie wraps on a wooden board
      Edamame Hummus Veggie Wraps
    • A plate filled with arugula, radish, farro, snap pea, pea shoot salad with lemon dressing
      Vegan Snap Pea Arugula Farro Salad
    • a bowl of purple, pink, and white fingerling potatoes with a dill dressing
      Vegan Dill Potato Salad (no mayo!)

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a bowl of linguine pasta salad filled with celery, tomato, red onion andwith a fork of noodles on the side

    Vegan Healthy Linguine Pasta Salad

    A healthy linguine pasta salad filled with fresh celery, tomato, red onion, and a homemade salad supreme dressing that is vegan!
    5 from 3 votes
    Print Pin
    Course: Vegetarian Pasta
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Pasta Salad

    • 8 ounces dried linguine use gluten-free to keep recipe gluten-free
    • 1 ½ cups heirloom cherry tomatoes chopped in half
    • ½ cup chopped red onion sliced into ½ inch pieces
    • ½ cup chopped celery chopped into ¼ inch thick pieces

    Dressing

    • ¼ cup olive oil avocado oil also works
    • 3 Tablespoons champagne vinegar
    • 1 Tablespoon lemon juice
    • 1 Tablespoon maple syrup
    • 1 Tablespoon paprika
    • 1 ½ teaspoons sesame seeds
    • 1 teaspoon poppy seeds
    • 1 teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon celery seeds
    • ¼ teaspoon ground black pepper

    Instructions

    • Cook the linguine according to instructions. Once cooked, strain and place in the fridge to cool.
    • While the linguine is cooking, chop the tomatoes, onions, and celery and add to a large mixing bowl.
    • Once the veggies are chopped, add all of the dressing ingredients to a small bowl including the olive oil, champagne vinegar, lemon juice, maple syrup, paprika, sesame seeds, poppy seeds, salt, garlic powder, celery seeds, and black pepper. Whisk until thoroughly mixed and set aside.
    • Take the cooked linguine and add it to the large bowl of vegetables. Mix together. Then, pour over the dressing and stir all the ingredients together until the noodles are evenly coated and the veggies are mixed throughout the pasta.
    • Store in the fridge for at least 2 hours to chill and ideally overnight for the best results. Enjoy!

    Nutrition

    Serving: 1small bowl (as side) | Calories: 252kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 403mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Lynn Horowitch says

      December 19, 2019 at 1:46 am

      5 stars
      Even better than the original!!

      Reply
    2. Lynn Horowitch says

      December 19, 2019 at 1:46 am

      5 stars
      Even better than the original!!

      Reply
      • ShortGirlTallOrder says

        December 19, 2019 at 2:59 am

        Yes- and so much healthier too!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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