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vegan mediterranean pasta salad in a bowl

Vegan Mediterranean pasta Salad

This Mediterranean pasta salad recipe has the BEST vegan homemade dressing. It's bursting with flavors with sun dried tomatoes, black olives, mint, and cucumber! The best summer pasta salad.
Course Salads
Cuisine Mediterranean
Keyword Mediterranean pasta salad, pasta salad, vegan pasta salad
Prep Time 3 hours 53 minutes
Servings 5


For the Salad:

  • 500 g Fusilli pasta or any other kind
  • 1 vegetable bouillon cube or chicken
  • 3 small cucumbers
  • ½ cup sliced black olives
  • ½ cup chopped sun dried tomatoes
  • ¼ cup packed fresh mint

For the Dressing:

  • cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • 1.5 tablespoon honey or maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper more per preference


  • Start by boiling the pasta to al dente per package instructions, using the bouillon cube in the pasta water
  • Chop the cucumber into small pieces, along with the sun dried tomatoes
  • Finely chop the fresh mint leaves
  • In a mason jar, add all the dressing ingredients and shake very well to emulsify the oil
  • In a bowl, add the pasta, sun dried tomato, black olives, cucumber and mint along with the dressing and mix well
  • Refrigerate for a few hours for best results and enjoy!


  • If you don't have sun dried tomatoes, substitute for fresh tomatoes but I also suggest adding in some feta cheese to get the saltiness
  • You can also use chopped sweet peppers with or instead of the cucumbers
  • You can replace the mint with Basil if preferred
  • Adjust the amount of cayenne pepper to your taste but add a little at a time as it is very spicy