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Bowl of Pasta with Veggies

Dairy-Free Italian Pasta Salad

This dairy-free Italian Pasta Salad recipe uses healthy, easy to find ingredients and is topped with a delicious homemade Italian vinaigrette dressing.
5 from 3 votes
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Prep Time: 20 minutes
Total Time: 20 minutes
Author: Lindsey Jenkins

Ingredients

Salad Ingredients

  • 1 pound fusilli pasta
  • 2 cups red bell pepper diced
  • 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

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.
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