4 Vegan Pasta Salads to Make This Memorial Day That Steal the Show

Let’s be real: Memorial Day cookouts are actually all about the sides. While everyone is hovering over the grill, these four vegan pasta salads are the dishes that actually steal the show. They are bright, bold, and totally make-after friendly, which means less time in the kitchen and more time with a drink in your hand. Best of all? They are completely picnic-proof with no mayo or dairy in sight. Whether you are hosting the backyard bash or just bringing a dish to share, these recipes bring serious summer energy to every table.

1. Smoky Grilled Corn & Chipotle Pasta Salad With Lime-Cilantro Dressing

This one screams cookout. Sweet charred corn, creamy avocado, black beans, and a tangy, smoky lime-cilantro dressing that clings to the pasta like it’s meant to be. It’s hearty enough to be a main, bright enough to cut through anything coming off the grill, and it gets even better as it sits.

Ingredients:

• 12 oz short pasta (rotini, fusilli, or shells)
• 2 ears corn, husks removed (or 1.5 cups canned/drained)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 ripe avocado, diced
• 1/3 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely minced (optional)

Dressing:

• 1/4 cup extra-virgin olive oil
• 1 large lime, zested and juiced (about 3 tbsp juice)
• 1–2 tsp adobo sauce from chipotles (plus 1/2 chipotle pepper, minced, optional)
• 1 tsp agave or maple syrup
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Instructions:

1. Cook the pasta: Boil in salted water until just al dente. Drain, rinse under cool water, and shake dry.
2. Grill the corn: Lightly oil and grill over medium-high, turning, until lightly charred (8–10 minutes). Let cool, then cut kernels off the cobs.
3. Make the dressing: Whisk olive oil, lime zest/juice, adobo, agave, cumin, smoked paprika, salt, and pepper until emulsified.
4. Toss: In a large bowl, combine pasta, corn, bell pepper, tomatoes, black beans, red onion, jalapeño, and cilantro. Pour over dressing and toss well.
5. Finish with avocado: Fold in diced avocado gently. Taste and adjust salt, pepper, or lime.
6. Chill: Refrigerate 20–30 minutes to let the flavors mingle.

Pro tip: Add a handful of blue corn tortilla strips on top right before serving for crunch. No grill? Sauté corn in a hot skillet with a pinch of smoked paprika.

2. Creamy Lemon-Tahini Pasta Salad With Spring Veggies And Herbs

Think pasta salad meets farmers’ market. The silky tahini-lemon dressing is lightly garlicky, super bright, and dairy-free but still creamy. Tossed with crunchy peas, asparagus, and loads of herbs, it’s the elegant side that still disappears first.

Ingredients:

• 12 oz farfalle or orecchiette
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas or frozen peas (thawed)
• 1 small cucumber, diced
• 1/3 cup thinly sliced scallions
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 tbsp capers, drained (optional but excellent)

Creamy Lemon-Tahini Dressing:

• 1/3 cup tahini, well stirred
• 1 large lemon, zested and juiced (about 3 tbsp juice)
• 1 small garlic clove, finely grated
• 2 tsp Dijon mustard
• 1–2 tsp maple syrup
• 1/4–1/3 cup cold water (to thin)
• 2 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt, plus more to taste
• Black pepper

Instructions:

1. Cook pasta: Boil in very salty water until al dente. During the last 2 minutes, add asparagus and peas to blanch. Drain and run under cold water to cool. Pat dry.
2. Mix dressing: In a bowl, whisk tahini, lemon zest/juice, garlic, Dijon, and maple. Slowly whisk in water until creamy and pourable, then whisk in olive oil. Season with salt and pepper.
3. Combine: In a large bowl, add pasta/veg, cucumber, scallions, parsley, dill, and capers. Toss with dressing until everything is glossy.
4. Chill and adjust: Refrigerate 30 minutes. Taste and add a splash more lemon or salt if needed.

Serve it with: A shower of toasted almonds or pumpkin seeds for crunch. Want more protein? Add marinated chickpeas. If the dressing tightens up in the fridge, loosen with a spoonful of cold water and a drizzle of olive oil. Seriously satisfying.

3. Mediterranean Antipasto Pasta Salad With Zesty Oregano Vinaigrette

All your favorite antipasto flavors, none of the dairy. Briny olives, artichokes, sun-dried tomatoes, and roasted red peppers toss with corkscrew pasta and a bold oregano-garlic vinaigrette. It’s salty, tangy, and downright snackable—the definition of picnic MVP.

Ingredients:

• 12 oz fusilli or cavatappi
• 1 cup cherry tomatoes, halved
• 3/4 cup marinated artichoke hearts, quartered and drained
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup roasted red peppers, sliced
• 1/3 cup sun-dried tomatoes in oil, sliced
• 1 small cucumber, seeded and chopped
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 2 tbsp chopped fresh oregano (or 1 tsp dried)
• 1 cup cooked chickpeas, rinsed and drained

Zesty Oregano Vinaigrette:

• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp dried oregano (if not using fresh in salad, use 1 tsp)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes

Instructions:

1. Cook pasta: Boil in salted water until al dente. Drain and rinse briefly under cool water. Drain well.
2. Shake up the dressing: In a jar, combine olive oil, vinegar, Dijon, garlic, oregano, salt, pepper, and red pepper flakes. Shake until emulsified.
3. Toss it all: In a big bowl, combine pasta, tomatoes, artichokes, olives, roasted peppers, sun-dried tomatoes, cucumber, onion, chickpeas, basil, and oregano. Add dressing and toss thoroughly.
4. Rest: Let sit 20 minutes so the pasta soaks up the vinaigrette. Taste and tweak salt or vinegar.

Variations: Add vegan “feta” crumbles, grilled zucchini, or chopped pepperoncini for extra zip. For meal prep, store the basil separately and fold it in just before serving to keep it fragrant and bright.

4. Creamy Pesto Orzo With Roasted Cherry Tomatoes And Toasted Pine Nuts

Meet the pasta salad that turns heads. Tiny orzo gets coated in a lush, dairy-free creamy pesto and topped with jammy roasted tomatoes. It’s savory, herby, and borderline addictive. Bonus: it’s just as good warm as it is chilled.

Ingredients:

• 12 oz orzo
• 2 cups cherry tomatoes
• 1 tbsp olive oil (for roasting)
• 1/4 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/3 cup pine nuts (or slivered almonds), toasted
• 1 cup arugula, roughly chopped (optional but lovely)

Creamy Vegan Pesto:

• 2 packed cups fresh basil leaves
• 1/3 cup raw cashews (soaked 20 minutes in hot water, then drained)
• 2 tbsp nutritional yeast
• 1 garlic clove
• 1/2 tsp kosher salt
• Juice of 1/2 lemon (about 1 tbsp)
• 1/3–1/2 cup extra-virgin olive oil, as needed
• 2–4 tbsp cold water to thin (optional)

Instructions:

1. Roast tomatoes: Heat oven to 400°F. Toss tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and pepper. Roast on a sheet pan 15–18 minutes until burst and lightly caramelized. Cool slightly.
2. Cook orzo: Boil in salted water until just tender. Drain and rinse quickly to stop cooking. Toss with a drizzle of olive oil so it doesn’t clump.
3. Blend pesto: In a blender, add basil, soaked cashews, nutritional yeast, garlic, salt, lemon juice, and 1/3 cup olive oil. Blend creamy, adding more oil or a splash of water until smooth and spoonable.
4. Assemble: In a bowl, combine orzo and pesto; fold until glossy and evenly coated. Gently add roasted tomatoes, arugula, and most of the toasted pine nuts.
5. Finish: Taste and adjust with salt or lemon. Top with remaining pine nuts.

Make it picnic-proof: If you are serving this later, reserve a few spoonfuls of pesto to stir in right before everyone eats. You can also toss in some mini mozzarella balls if you are feeling flexi and do not mind the dairy!

How To Make Any Vegan Pasta Salad Shine

Quick hits to level up every bowl on your table:

• Salt your water like the sea: It’s the only chance to season pasta from the inside.
• Go big on acid: Lemon juice or vinegar keeps flavors bright, especially outdoors.
• Texture = craveable: Add crunch (nuts, seeds), something creamy (avocado, tahini), and something juicy (tomatoes, cukes).
• Rest time matters: Let salads sit 20–30 minutes so flavors meld.
• Travel smart: Pack delicate herbs/greens and add right before serving.

Perfect Pairings For Memorial Day

There you have it: four vibrant vegan pasta salads that have personality, picnic stamina, and just the right amount of flair. I honestly can’t decide which one is my favorite, but I have a feeling your friends will be texting you for the recipe by Tuesday morning. Make one for your dinner tonight or prep a big batch for the holiday weekend. It is the easiest way to guarantee empty bowls and very happy guests. Which one are you going to try first? Let me know in the comments or tag me in your picnic photos!