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Bowl of vegan pasta salad with rotini noodles, broccoli, cucumber, artichokes, and tomatoes.
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5 from 3 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrées, Pasta, Salads, Sides
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 232kcal


For the Pasta Salad

  • 16 ounces dried rotini noodles or noodles of choice (gluten free, if desired)
  • 2 cups chopped broccoli florets bite size
  • 1 English cucumber, chopped (about 2 cups)
  • 1 pint grape tomatoes halved
  • 1 can (14 oz) artichoke hearts drained and chopped
  • ½ red onion sliced
  • recipe Lemon Vinaigrette Dressing


  • Cook pasta according to package directions, in well salted water, until tender. Add the broccoli to a large colander and drain the hot pasta right over the top. Rinse with cold water and drain really well.
  • 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. 


~ Salt the pasta water well so you don't end up with bland pasta.
~ Cook the pasta until tender, not al dente, but not mushy. Once the pasta is rinsed with cold water, it will firm back up a bit.
~ Add the chopped broccoli to the bottom of a colander and drain the hot pasta right over the top. This will allow the broccoli to quickly steam and become slightly tender, but still keep its crunch.
~ Drain the pasta really well before adding it to the other ingredients to ensure the flavors aren't watered down.
~ Chop all the veggies into small bite size pieces.
~ Use as much or as little of the Lemon Vinaigrette as you like. If you like a really saucy pasta salad, you may want to double the vinaigrette recipe.
~ Store in an air-tight container in the fridge until ready to serve.
~ Serve at room temperature, not chilled, for best flavor and texture.

Store in an air-tight container in the fridge for 4 to 5 days. 
I do not recommend freezing this dish.


Calories: 232kcal | Carbohydrates: 37g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 239mg | Potassium: 183mg | Fiber: 5g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 26.4mg | Calcium: 40mg | Iron: 2mg