Made using store bought bruschetta, canned beans and fresh basil, this quick and easy Vegan Italian Pasta Salad requires just 4 ingredients and is the easiest summer pasta dish for hosting!
I'm honestly not sure that I've ever made pasta salad before.
After making this quick and easy Vegan Italian Pasta Salad, I'm trying to figure out why it took so long for me to whip up this simple and delicious meal!
Pasta salad is the easiest thing to make, especially when it only requires 4 Ingredients.
The hardest part of making pasta salad is boiling the pasta, and I'm pretty sure we all can do that!
Is Pasta Salad Really Salad?
Because any group of foods tossed in a dressing equals a salad, then yes!
Pasta salad is really a salad!
If you're still confused, pasta salad is a cold pasta dish that consists of one or more types of pasta.
Oftentimes the pasta is combined with other ingredients and then tossed in some kind of oil or mayonnaise based salad dressing.
Pasta salad is often served during the warmer spring and summer months, but you really can enjoy it all year round!
Ingredients You Need for Vegan Italian Pasta Salad
You may find this 4 Ingredient Vegan Italian Pasta Salad recipe too simple to call a recipe.
I call it efficient!
If that's the case, however, you can always bulk it up with different Italian style mix-ins.
For the base of this recipe, you'll only need 4 ingredients:
- Rotini pasta (or your favorite pasta)
- Jarred bruschetta
- Canned white beans
- Fresh basil
With a little prep work these 4 ingredients combine to create a light and flavorful Italian pasta salad!
How to Make Vegan Italian Pasta Salad
I'm not even sure how this pasta salad recipe came to me.
I know for sure it was inspired by my favorite jarred bruschetta from Trader Joe's. That stuff makes anything taste absolutely amazing.
If you don't have access to a Trader Joe's, don't worry! I'm sure your local grocery store will have a jar of bruschetta just waiting for you to snatch it off the shelf to whip up this incredibly simple Italian Pasta Salad.
And by simple, I really mean simple.
All you have to do to make this 4 Ingredient Vegan Italian Pasta Salad is...
- Boil some pasta
- Drain and rinse the pasta.
- Mix the cooked pasta with some jarred bruschetta, drained and rinsed white beans and some chopped, fresh basil
If you don't have white beans on hand, swap them out for some lentils or baked tofu.
If you don't have whole wheat rotini pasta, swap it out for a different type of small, fun shaped noodle.
Don't have access to a jar of bruschetta? Use some canned chopped tomatoes, chopped onion, Italian spices and a touch of olive oil!
Get creative and use what you have!
What to Eat with Vegan Pasta Salad
Whenever I think of pasta salad, I think of warm summer months and holidays.
While this vegan pasta salad has all the components of a balanced meal, I'd definitely recommend serving it as a side dish alongside some other delicious summer mains and sides.
I'll list out some ideas below:
- Vegan BBQ Veggie Burgers
- Vegan hamburgers
- Corn on the cob
- Vegan hotdogs
- Vegan "BLT"
- Baked beans
- Whole Wheat Vegan Cornbread
How to Store Leftover Pasta Salad
I find most salads made with hearty or sturdy ingredients like this one, taste better after sitting in the fridge for a while.
This allow the flavors to meld together.
If you have leftovers of this pasta salad, simply place it in an airtight container and store it in the fridge for 3-4 days!
The fresh basil may go off, so keep that in mind, or add it fresh whenever you're digging into the leftovers.
Best thing is, since pasta salad is served cold, it's all ready to go whenever hunger strikes!
4 Ingredient Italian White Bean Pasta Salad
- 8 ounces of your favorite pasta ½ of a 16 oz. box*
- 12 ounces premade bruschetta
- 15 ounces white beans drained and rinsed
- Handful of fresh basil chopped
- Optional: salt and pepper to taste
- Bring a large pot of water to a boil and cook the pasta according the the package directions.
- Once cooked, drain and rinse the pasta and place it in a large mixing bowl to cool for a few minutes. I stirred in a little bit of olive oil to my pasta to keep the noodles from sticking together and then allowed them to cool after that.
- Once the pasta has cooled a little, add in the remaining ingredients and stir everything to combine.
- Serve immediately or store in an airtight container in the fridge for a few days.