Tangy and herb-forward, this quick and easy vegan Lemon Artichoke Pasta Salad is ideal for BBQs, potlucks, picnics, lunchboxes, and simple summer meatless dinners. It’s full of texture and bright flavor and makes a generous batch that can feed a crowd. Prepare it ahead of time and enjoy for several days—ready in under 30 minutes.
Pasta salad comes in so many variations that there’s something for every taste. You can rotate different versions weekly and never get bored.
This recipe follows a classic format: twisty rotini combines with crisp vegetables like cucumbers, tomatoes, and broccoli. Canned artichoke hearts add a pleasant briny note that pairs beautifully with a bright, herby lemon vinaigrette.
Ingredients you need
Ingredient notes and substitutions
Pasta — Use a medium-shaped pasta such as rotini, penne, farfalle, or cavatappi. Gluten-free pasta works well if needed.
Broccoli — Cut into small, bite-size florets. You can add them raw or quickly steam them by placing them in a colander and draining the hot pasta over them.
Cucumber — English cucumbers are convenient because they typically don’t require peeling or seeding. If using a regular garden cucumber, peel it and scrape out excess seeds with a spoon.
Artichokes — Canned artichoke hearts are convenient; drain and roughly chop them before adding.
Red onion — Red onion adds mild flavor and color. Green onions also work well if you prefer.
Extras — Swap or add vegetables like raw zucchini, baby spinach, shredded carrots, or chopped bell peppers. Fresh parsley or dill stirred in before serving brightens the salad. For extra crunch, toss in sunflower seeds. Sprinkle with vegan parmesan just before serving for a savory finish.
Lemon Vinaigrette — A simple lemon-herb vinaigrette made from pantry staples dresses the salad and brings everything together.
How to make the recipe
Scroll to the recipe card below for exact measurements and step-by-step instructions.
Cook the pasta according to package directions in well-salted water until tender. While draining the pasta, add the broccoli florets to a large colander and pour the hot pasta and water over them so they steam slightly. Rinse everything with cold water to stop cooking and drain thoroughly.
In a large bowl, combine chopped cucumber, halved grape tomatoes, artichoke hearts, and sliced red onion. Add the drained pasta and broccoli.
Whisk the lemon vinaigrette ingredients in a small bowl or shake them in a jar until emulsified. Pour the dressing over the pasta and vegetables and toss well to coat.
Storage
Store the pasta salad in an airtight container in the refrigerator for 4 to 5 days. It makes a convenient make-ahead meal for lunches, no-cook dinners, or easy side dishes and is a great option for school or work lunchboxes.
Pro tips and tricks
~ Salt the pasta water well so the pasta has flavor throughout.
~ Cook the pasta until tender — not mushy, but more tender than al dente so it’s pleasant cold.
~ Steam the broccoli briefly by draining the hot pasta over it; this softens it slightly while keeping crunch.
~ Drain the pasta thoroughly so the dressing won’t be diluted.
~ Chop veggies small so every bite includes a mix of ingredients.
~ Adjust the dressing amount to your preference; double the vinaigrette if you like a saucier salad.
~ Store chilled in an airtight container and serve at room temperature for the best flavor and texture.
FAQs
For hot pasta dishes you generally don’t rinse, but for cold pasta salad rinsing the cooked noodles with cold water helps stop cooking and gives the best texture. Be sure to drain well.
Yes. In fact, making it the night before allows the lemon-herb vinaigrette to meld with the pasta and vegetables. Adjust seasonings just before serving if needed.
Pasta salad pairs well with classic picnic and BBQ foods: burgers, sandwiches, or grilled vegetables. It also makes a great side for sandwiches and wraps and can be served as part of a casual summer meal.
More vegan picnic salads
-
Vegan Roasted Red Potato Salad
-
Easy Vegan Macaroni Salad (No Chopping Required!)
-
Raw Veggie Chopped Salad
-
Dill Quinoa Salad with Lime Vinaigrette
I hope you love this recipe! If you try it, please rate it and leave a comment with your feedback. For more easy family recipes, check out the author’s cookbook referenced in the recipe card.
Lemon Artichoke Pasta Salad
Ingredients
For the Pasta Salad
- 16 ounces dried rotini noodles or pasta of choice (gluten-free if desired)
- 2 cups chopped broccoli florets, bite-size
- 1 English cucumber, chopped (about 2 cups)
- 1 pint grape tomatoes, halved
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ red onion, sliced
- Lemon Vinaigrette Dressing (recipe below or use your preferred vinaigrette)
Instructions
- Cook pasta according to package directions in well-salted water until tender. Add broccoli to a large colander and drain the hot pasta over it. Rinse with cold water and drain well.
- While the pasta cooks, combine cucumber, tomatoes, artichoke hearts, and red onion in a large mixing bowl.
- Add the drained pasta and broccoli to the mixing bowl.
- Pour the lemon vinaigrette over the pasta and vegetables and toss to combine.
- Cover and refrigerate until ready to serve. Taste and adjust seasoning before serving if needed.
Notes
~ Cook pasta until tender, not mushy; rinsing with cold water firms the texture.
~ Drain pasta very well to keep the dressing from becoming diluted.
~ Chop vegetables into small, bite-size pieces for the best eating experience.
~ Adjust the amount of vinaigrette to taste; double it if you prefer a saucier salad.
~ Store in an airtight container in the refrigerator and serve at room temperature for best flavor.
Nutrition
Nutrition values are estimates. Verify with your preferred tools if needed.