Best Vegan Balsamic Pasta Salad

I’m obsessed with this vegan balsamic pasta salad, and I think you’re going to love it just as much as I do! The tangy balsamic vinegar paired with sweet maple syrup creates this incredible dressing that coats every bite of rotini, while the kalamata olives add a salty, briny punch that ties everything together. It’s perfect for potlucks, meal prep, or those nights when you just need something fresh and satisfying without turning on the stove.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 38-46 g
• Fat: 85-95 g
• Carbohydrates: 210-230 g

Ingredients

For the pasta:

• 16 oz Barilla rotini pasta
• 9 oz baby spinach

For the balsamic dressing:

• 1/3 cup Fini balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1.5 tbsp maple syrup
• 3 garlic cloves (freshly minced)
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

For the vegetable mix:

• 1.5 tbsp olive oil
• 3/4 cup red onions (diced into 1/2-inch pieces)
• 1.5 cups mushrooms
• 2 cups cherry tomatoes (halved)
• 1/2 cup sundried tomatoes (packed in oil, drained)
• 1 cup kalamata olives
• 3/4 tsp salt

Step 1: Cook the Pasta

• 16 oz Barilla rotini pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

Drain the pasta and set aside.

I always reserve about 1/2 cup of pasta water before draining—it's helpful if the salad needs any loosening later.

Step 2: Prepare the Balsamic Vinaigrette

• 1/3 cup Fini balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1.5 tbsp maple syrup
• 3 garlic cloves
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, maple syrup, minced garlic, dried oregano, and red pepper flakes until well combined.

Set the dressing aside at room temperature.

Step 3: Sauté the Vegetables

• 1.5 tbsp olive oil
• 3/4 cup red onions
• 1.5 cups mushrooms
• 2 cups cherry tomatoes
• 3/4 tsp salt

Heat 1.5 tbsp olive oil in a large pot or deep skillet over medium-high heat.

Add the diced red onions and cook for about 5 minutes, stirring occasionally, until they begin to soften.

Add the mushrooms and salt, cooking for another 3-4 minutes until the mushrooms release their moisture and start to brown.

Then add the halved cherry tomatoes and cook for 2 minutes until they just begin to warm through.

Step 4: Build the Warm Salad Base

• balsamic vinaigrette from Step 2
• 1/2 cup sundried tomatoes
• 1 cup kalamata olives

Pour the balsamic vinaigrette from Step 2 into the pot with the cooked vegetables and stir well to combine.

Add the sundried tomatoes and kalamata olives, then bring the mixture to a gentle simmer for 3-4 minutes, allowing the flavors to meld and the vegetables to absorb the dressing.

I like to let this simmer just long enough to warm everything through without overcooking the delicate vegetables.

Step 5: Combine Pasta and Wilt the Spinach

• cooked pasta from Step 1
• 9 oz baby spinach
• warm vegetable mixture from Step 4

Add the cooked pasta from Step 1 and the baby spinach to the pot with the warm vegetable mixture, stirring gently to combine.

Cover the pot and let it sit for 2-3 minutes to allow the residual heat to wilt the spinach while keeping the pasta and vegetables warm.

Stir once more to ensure everything is evenly coated with the dressing.

Step 6: Serve and Adjust

Transfer the warm pasta salad to a serving bowl or individual plates.

Taste and adjust seasoning if needed.

The salad can be served warm as-is, or allow it to cool to room temperature for a refreshing cold pasta salad.

If it seems too thick after cooling, stir in a splash of the reserved pasta water to loosen the dressing.

Best Vegan Balsamic Pasta Salad

Delicious Best Vegan Balsamic Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the pasta

• 16 oz Barilla rotini pasta
• 9 oz baby spinach

For the balsamic dressing

• 1/3 cup Fini balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1.5 tbsp maple syrup
• 3 garlic cloves (freshly minced)
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

For the vegetable mix

• 1.5 tbsp olive oil
• 3/4 cup red onions (diced into 1/2-inch pieces)
• 1.5 cups mushrooms
• 2 cups cherry tomatoes (halved)
• 1/2 cup sundried tomatoes (packed in oil, drained)
• 1 cup kalamata olives
• 3/4 tsp salt

Method

 

1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta and set aside. I always reserve about 1/2 cup of pasta water before draining—it's helpful if the salad needs any loosening later.
2. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, maple syrup, minced garlic, dried oregano, and red pepper flakes until well combined. Set the dressing aside at room temperature.
3. Heat 1.5 tbsp olive oil in a large pot or deep skillet over medium-high heat. Add the diced red onions and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the mushrooms and salt, cooking for another 3-4 minutes until the mushrooms release their moisture and start to brown. Then add the halved cherry tomatoes and cook for 2 minutes until they just begin to warm through.
4. Pour the balsamic vinaigrette from Step 2 into the pot with the cooked vegetables and stir well to combine. Add the sundried tomatoes and kalamata olives, then bring the mixture to a gentle simmer for 3-4 minutes, allowing the flavors to meld and the vegetables to absorb the dressing. I like to let this simmer just long enough to warm everything through without overcooking the delicate vegetables.
5. Add the cooked pasta from Step 1 and the baby spinach to the pot with the warm vegetable mixture, stirring gently to combine. Cover the pot and let it sit for 2-3 minutes to allow the residual heat to wilt the spinach while keeping the pasta and vegetables warm. Stir once more to ensure everything is evenly coated with the dressing.
6. Transfer the warm pasta salad to a serving bowl or individual plates. Taste and adjust seasoning if needed. The salad can be served warm as-is, or allow it to cool to room temperature for a refreshing cold pasta salad. If it seems too thick after cooling, stir in a splash of the reserved pasta water to loosen the dressing.