The BEST Vegan Pasta Salad (GF)

If you had a chance to check out my previous recipe post for the Nutty Chocolate Date Bites, you’ll already know that attending a women’s circle a couple of weeks ago meant that I had to come up with a totally new kind of dessert for this potluck due to not having access to any of my regular ingredients.

This pasta salad was also a random creation based off of that- as I brought both a dessert and a main meal item to the event. Generally I am used to being the only person who requires gluten-free and plant-based offerings so I usually come prepared with items that I can enjoy if there ends up being nothing else for me to eat.

However, surprisingly enough, almost ALL the items ended up being something I could eat (which was a rare and beautiful treat!).

Anyways, if there is one thing I am grateful to be able to find here even in our small town of San Juan del Sur, it’s gluten-free pasta. It’s not something I pictured having access to here, and for that reason it makes it even more enjoyable to have it as an option.

Lately I’ve been craving things that I haven’t had in a really, really long time- and pasta salad is one of those things. Making one for the potluck just felt like a great idea, and boy did it ever turn out!

I’m sure that you’ll enjoy it just as much as I (and all the women present) did.

This recipe is:

  • Vegan
  • Gluten-free
  • High protein
  • Quick to make
  • Healthy
  • & Delicious

Best part of it is, that it is filling enough to be a whole meal on it’s own, but also simple enough to be offered as a side for a main meal structure (like a potluck or BBQ)!

Hope you enjoy.


The Best Vegan Pasta Salad

15 Minutes

20 Minutes

6-8 Servings (as a side)



  • 2 boxes gluten-free penne pasta (I prefer chickpea pasta)
  • 1 batch Vegan Cheddar Cheese
  • 2 cups chopped cucumber (1 large cucumber)
  • 2 cups chopped red or orange bell pepper (1 large pepper)
  • 2 cups chopped green bell pepper (1 large pepper)
  • 1 cup chopped red onion (1 medium red onion)
  • 2 cups halved grape tomatoes (or diced regular tomatoes)
  • 1/4 cup red wine vinegar
  • 1/4 cup avocado oil



STEP 1: Bring a large pot of water to boil on the stove, cook gluten-free pasta according to instructions. Drain, rinse with cold water, and allow to cool slightly.

STEP 2: Wash and chop cucumbers, peppers, onion and tomatoes into small dices (or bite sized pieces). Place in large bowl.
STEP 3: Whisk batch of vegan cheddar cheese with red wine vinegar & avocado oil, until a smooth liquid forms. Taste test dressing at this time- if you’d like it more tangy, add more red wine vinegar.
STEP 4: Add cooled pasta to the bowl with chopped vegetables. Lightly toss to combine with dressing until evenly coated. Refrigerate until ready to eat, serve cold.


  • Try to not overcook pasta so that it doesn’t become too soft or mushy.
  • If gluten-free is not required, feel free to use another pasta variation or even another style of noodle.
  • Pasta keeps well in the fridge for up to 4 days.



Brianne xx

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Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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