This dairy-free Italian pasta salad recipe is the perfect dish to take to a barbecue, party, or anywhere, really. Just make sure you grab a little for yourself first before it disappears.
It’s easy to make, it’s loaded with flavor, and will keep you going back for more because it’s that good.
Pasta is just pure comfort in a bowl, isn’t it?
In college, I used to buy this Italian pasta salad that came in a box. Calling it pasta salad was a bit of a stretch since the only thing that resembled a vegetable was a few of the tiniest pieces of dehydrated bell pepper that if you squinted your eyes just right you’d be able to see.
My college food standards weren’t real high, but man I loved that stuff.
Why You Need to Make This Dairy-Free Pasta Salad ASAP
This dairy-free Italian pasta salad is crazy good and the perfect mix of comfort food and healthy.
The longer the pasta sits and soaks up all the flavors, the better it tastes. It blows the Italian boxed pasta salad out of the water (what a weird expression) and has real vegetables in it, so it’s already a thousand times better.
Ingredients for Dairy-Free Pasta Salad
Salad
- fusilli pasta (corkscrew-shaped pasta) – use gluten-free if necessary
- red bell pepper – adds sweetness and crunch
- flat-leaf parsley – adds freshness and color
- salami – I used uncured soppressata, but any kind will do for saltiness and smokiness
- shallot – gives it a delicate onion flavor
- vegan mozzarella cheese – adds creaminess
Dressing
- extra virgin olive oil – a good source of healthy fats
- red wine vinegar – for tang
- honey – for sweetness and balance
- Italian seasoning – adds heaps of flavor
- garlic powder – umami notes
- sea salt – to round out the flavors
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this healthy dairy-free Italian pasta salad using what you already have? Here are some ideas…
- No fusilli pasta? ➝ farfalle, penne, ziti, rotini, or strozzapreti all work, but don’t use anything smaller or the ingredient ratios will be off
- No red bell pepper? ➝ yellow or orange are best, but green will work too
- No salami? ➝ use pepperoni (I like uncured by Applegate), but anything you have is fine
- Plant-based? ➝ omit salami and add garbanzo/chickpea or Italian white beans or leave out completely (I love it this way!)
- No shallot? ➝ Use finely minced red onion or just omit all together
- No homemade vegan mozzarella? ➝ Miyoko’s brand makes a good dairy-free mozzarella
- No parsley? ➝ sub fresh basil
- No Italian seasoning? ➝ use a mix of marjoram, basil, rosemary, thyme, oregano, and sage
- Optional add-ins ➝ add olives, cherry tomatoes, or lightly sautéed mushrooms
More Dairy-Free Salad Recipes
If you love this Italian Pasta Salad, be sure to check out
- Roasted Beet Salad with Kale & Crispy Prosciutto
- Broccoli Caesar Salad
- Roasted Brussels Sprouts Salad with Poppyseed Vinaigrette
Dairy-Free Italian Pasta Salad
Ingredients
Salad Ingredients
- 1 pound fusilli pasta
- 2 cups red bell pepper diced
- ⅓ cup flat-leaf parsley minced
- ¾ cup salami cubed
- ¼ cup shallot diced
- 1-2 cups vegan mozzarella cheese cut into bite-size pieces
Dressing Ingredients
- ⅔ cup olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon raw honey
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt to taste
Instructions
- Cook the pasta according to your package’s directions.
- While the pasta is cooking, dice the peppers, mince the parsley, salami, and shallot and set aside, along with the mozzarella pieces.
- Add the dressing ingredients to a blender and blend until combined. (Alternatively, you can do this in a jar with a tightly sealed lid and shake vigorously.)
- Once the pasta, has finished cooking, drain it and combine with the rest of the salad ingredients.
- Next, pour the dressing over the entire pasta salad and mix thoroughly until evenly coated.
- Enjoy!
Notes
- This dairy-free Italian pasta salad will last up to one week in the fridge, but it hasn’t lasted more than 2 days in our house.
- This recipe serves 6-8, depending on whether it’s served as a side or a main.
- No fusilli pasta? ➝ farfalle, penne, ziti, rotini, or strozzapreti all work, but don’t use anything smaller or the ingredient ratios will be off
- No red bell pepper? ➝ yellow or orange are best, but green will work too
- No salami? ➝ use pepperoni (I like uncured by Applegate), but anything you have is fine
- Plant-based? ➝ omit salami and add garbanzo/chickpea or Italian white beans or leave out completely (I love it this way!)
- No shallot? ➝ Use finely minced red onion or just omit all together
- No homemade vegan mozzarella? ➝ Miyoko’s brand makes a good dairy-free mozzarella
- No parsley? ➝ sub fresh basil
- No Italian seasoning? ➝ use a mix of marjoram, basil, rosemary, thyme, oregano, and sage
- Optional add-ins ➝ add olives, cherry tomatoes, or lightly sautéed mushrooms
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