Lemon Artichoke Vegan Pasta Salad – Tangy and herby, this quick and easy dish is perfect for BBQs, potlucks, picnics, lunchboxes, and simple summer meatless dinners. It’s got texture and flavor and could easily feed a crowd. Make it in advance and eat all week!
Who doesn’t love pasta salad?
There are so many versions of pasta salad out there, there is truly something for everyone.
This particular recipe is fairly classic. Traditional vegetables like tomatoes, cucumbers, and broccoli marry with twisty rotini pasta. Artichokes bring a bit of a briny flavor, which pairs perfectly with the herby lemon dressing. It’s delicious!
Can You Make Pasta Salad the Night Before?
Yes! You can definitely make this pasta salad in advance.
And you SHOULD!
It tastes even better after the lemon herb vinaigrette has a chance to mingle with the pasta and veggies. Taste and adjust seasonings right before serving.
How Long Will Pasta Salad Keep in the Refrigerator?
This Lemon Artichoke Vegan Pasta Salad will keep in the fridge for about 5-7 days.
Even if you don’t have a BBQ or potluck to attend, make a big batch anyway and enjoy it all week for quick lunches, no-cook dinners, or easy side dishes.
It’s perfect packed in lunch boxes during the school year, too!
What Goes with Pasta Salad?
It would also be great next to my Sloppy Pineapple BBQ Chickpea Sandwiches for a fun weeknight dinner.
Don’t miss these other tasty picnic salads:
Lemon Artichoke Vegan Pasta Salad
I hope you love this Lemon Artichoke Pasta Salad as much as we do! If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 16 ounces dried rotini noodles (or noodles of choice) (gluten free, if desired)
- 2 cups chopped broccoli florets (I like to keep them fairly small)
- 1 English cucumber, chopped (about 2 cups)
- 1 pint grape tomatoes, halved
- 14 ounces canned artichoke hearts, chopped (rinsed and drained)
- 1/2 red onion, sliced
- recipe Lemon Vinaigrette Dressing
Cook pasta to al dente according to package directions. Just before you are ready to drain the pasta, add the broccoli florets to the water with the pasta and drain everything together.
Meanwhile, add the cucumber, tomatoes, artichoke hearts, and red onion to a large mixing bowl.
Add the drained pasta and broccoli to the mixing bowl with the other ingredients.
Pour on the dressing and mix well to combine.
Cover and refrigerate until ready to serve.
One recipe of the Lemon Vinaigrette Dressing is just enough to coat the pasta salad, the way we like it. If you prefer your pasta salads with a LOT of dressing, you may want to double the Lemon Vinaigrette Dressing and use as much as desired.