Pure and Plant-Based

pasta salad

Oil-Free Pasta Salad

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This oil-free pasta salad recipe is full of fresh veggies and so incredibly easy to make. It’s ready to eat in just about 15 minutes and perfect for nights when you just need a quick dinner to simply throw together.

oil free pasta salad

My go-to dinners always seem to be pasta. There are just so many different ways to make it and it is truly just one of my favorite foods. If you are like me and enjoy an easy and quick pasta dinner, check out this southwestern pasta salad or this creamy garlic spaghetti.

This pasta salad is no exception. It is ridiculously easy to make and completely ready to eat in 15 minutes! It is also super versatile and can be changed up to your liking. I always add red onion, bell pepper, tomato and cucumber, but avocados, chopped spinach or kale and jalapeno peppers are always great additions. You could also add in your choice of a plant-based protein like some chickpeas or lentils.

plant-based pasta salad

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If you likes oil-free pasta salad recipe, try these other great plant-based pasta recipes!

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Oil-Free Pasta Salad

This pasta salad is full of fresh veggies and is the perfect quick dinner. It's light, fresh and ready in just about 15 minutes. Plus, this recipe is completely oil-free.

Course Dinner
Cuisine Plant-Based, Vegan
Keyword easy dinner, pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 7 servings

Ingredients

  • 1 box whole wheat fusilli
  • 1 red onion
  • 1 bell pepper
  • 1 cucumber
  • 2 roma tomatoes
  • 1 avocado
  • 2 garlic cloves
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbs basil
  • 1 tbs oregano
  • 2 tsp dried parsley
  • salt and pepper to taste

Instructions

  1. In a saucepan over medium heat, fill with water and bring to a boil. Add in pasta and cook until al dente.

  2. While the pasta is cooking, chop all produce and add to large mixing bowl.

  3. Drain pasta and add to mixing bowl. Add seasonings, then serve. Top with red pepper or plant-based parmesan.

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Southwestern Pasta Salad

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This southwestern pasta salad is an incredibly easy to throw together, full of flavor and completely healthy dinner recipe. It makes for a great weeknight dinner that is ready in just under 30 minutes. Plus, it is plant-based and oil-free.

southwestern pasta salad

Plant-based southwestern pasta salad is such a great recipe that is so easy to make. It requires minimal dishes and is ready to eat in under 30 minutes. This recipe is perfect for nights when you just need a quick, simple dinner recipe.

This pasta is incredibly tasty and can easily be altered. Swap out the can tomatoes for fresh tomatoes, throw in some chiles or extra cayenne pepper for an added kick. You could even top this with some fresh, homemade guacamole as opposed to just chopped avocado. However you decide to make this dish, it is sure to become a weeknight go-to dinner.

southwestern pasta salad

Disclaimer: This post may contain affiliate links.

If you are looking for more great plant-based dinner recipes, like this delicious southwestern pasta, try one of these. They are all simple, healthy and plant-based family-friendly recipes.

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If you try this plant-based southwestern pasta salad, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

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Southwestern Pasta Salad

This southwestern pasta salad is an incredibly easy to throw together, full of flavor and completely healthy dinner recipe. It makes for a great weeknight dinner that is ready in just under 30 minutes. Plus, it is plant-based and oil-free.

Course Dinner
Cuisine Plant-Based, Vegan
Keyword beans, pasta
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 1 box of rotini pasta
  • 1 bell pepper
  • 2 jalapenos
  • 2 cup corn
  • 1 can diced tomatoes
  • 2 cans black beans
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup cilantro
  • salt to taste
  • pepper to taste
  • 1/2 -1 avocado

Instructions

  1. Cook pasta.

  2. While the pasta is cooking, chop bell pepper and jalapeno. Add to frying pan and sauté on medium to high heat with enough water or vegetables broth to cover the bottom. About 5 minutes or until soft.

  3. Add corn, beans and diced tomatoes to frying pan. Do not drain beans or diced tomatoes. Let cook for about 5 minutes. If the mixture seems dry add a splash of water.

  4. Lower heat. Stir in garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, chopped cilantro, salt and pepper. Let simmer for 2-3 minutes.

  5. Once the pasta in finished, drain water and add pasta to frying pan. Mix in diced onion.

  6. Top with chopped avocado or homemade guacamole.

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