This quick veggie-packed pasta salad boasts 6 different veggies + canned chickpeas and is bathed in a simple homemade vinegar dressing. Without mayo to weigh it down, it’s light & refreshing, and a stunner on the table.

Pasta salad with veggies in a blue bowl.

Flavorful + Simplified Veggie Pasta Salad

I looove a good pasta salad, but find that they are often bland and seriously lacking flavor. And, unfortunately, many are drenched in processed dressing and sadly missing any trace of fresh veggies. This one, though? This one is the exact opposite! Packed with purple cabbage, carrots, celery, bell pepper & a tangy homemade dressing, this beautiful veggie-heavy pasta salad stands out on any buffet or potluck table. Also, it tastes really good, which is the most important part, right?

Now you know I love to simplify meals, and weekday lunches are no exception. This crunchy noodle salad with rainbow veggies has added protein from the chickpeas, and it tastes even better when stored in the fridge, just like my no-mayo macaroni salad and my Mediterranean pasta salad. Plus it travels really well, so you can batch prep your midday meal.

Make it Gluten-Free

This vegetarian pasta salad is also vegan & dairy free. To make it gluten free, just be sure to use a gf pasta.

Chopped veggies on a brown cutting board.
Ingredients You’ll Need: pasta, purple cabbage, carrot, celery, bell pepper, black olives, chickpeas, green onion, white wine vinegar, maple syrup, salt, and black pepper.

Tips to Build the Perfect Veggie Packed Pasta

  • More Veggies: Honestly you can use any combination of raw, crunchy veggies you like and have on hand.
  • No Chickpeas: Skip the chickpeas if you want a more straightforward pasta salad.
  • Cheesy Goodness: Add a sprinkle of crumbled feta for an extra salty flavor in each bite.
Veggies and chickpeas in a blue bowl.
5 stars (3 ratings)

Cold Veggie-Packed Pasta Salad (No Mayo)

by Robyn Conley Downs
Servings: 8 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Bright & flavorful, this veggie-packed pasta salad boasts 6 different veggies and is bathed in a simple homemade vinegar dressing. Without mayo to weigh it down, it's light & refreshing, and a stunner on the table. It's super adaptable, too, so use whatever crunchy veggies you have on hand to create a beautiful rainbow veggie pasta salad!
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Ingredients

For the Salad

  • 12 ounces of pasta (any small shape you like, such as macaroni, penne, or bowtie)
  • ½ cup purple cabbage, very thinly sliced
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • ½ cup bell pepper, finely diced (any color)
  • ⅓ cup black olives, sliced
  • 1 (15 ounce) can of chickpeas, drained and rinsed
  • ¼ cup green onion, chopped (white and green parts)

For the Dressing

  • ¼ cup white wine vinegar (or substitute fresh lemon juice)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon kosher salt, plus more for salting the pasta water
  • ¼ teaspoon freshly ground pepper

Instructions 

  • Bring a large pot of water to a boil. Add the pasta, a generous pinch of salt, and stir to separate the pasta. Cook according to package directions until just cooked through, being careful not to overcook, stirring occasionally. Drain, but do not rise.
  • Meanwhile, make the dressing in a large bowl by whisking together the vinegar, olive, oil, maple syrup, salt, and pepper in a medium bowl until well combined.
  • Add the warm pasta to the dressing in the large bowl, tossing to coat. It’s okay if some dressing is left in the bottom of the bowl, the pasta will absorb it as it sits.
  • Add the veggies, olives, and green onion, tossing to combine. Taste and add additional salt and pepper if desired.
  • Serve immediately, or refrigerate, covered, for up to 1-3 days. Allow it to come to room temperature before serving.

Notes

  • If making ahead, you may need to add a splash more vinegar, olive oil, and extra pinch of salt before serving to freshen the flavors. You may also want to add the purple cabbage at the time of serving (not before), as it has the tendency to stain the pasta.
  • Purple cabbage will “stain” the pasta in this salad. I like the color it adds, but skip it if you want to avoid the color transfer.
Course: Salad
Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 235kcal, Carbohydrates: 34g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 393mg, Potassium: 155mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1.418IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Nutrition disclaimer
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