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This quick and easy pasta salad recipe mixes frozen vegetables and prepared salad dressing with chopped onion and fresh basil for a nice balance of freshness and convenience. Chose a colorful frozen vegetable blend that appeals to you. Perfect for kids, it’s a great addition to packed school or work lunches. This pasta salad will keep in the refrigerator for up to three days in an airtight container.


  • 12 ounces dried whole grain fusilli pasta
  • 1 16-ounce package frozen mixed vegetables
  • 1 cup snipped fresh basil
  • ½ cup finely chopped red onion
  • 1 to 1½ cups fat-free Italian or balsamic salad dressing
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In a large pot, cook the pasta according to package directions, adding frozen vegetables for the last 5 minutes of cooking; drain. Rinse cooked pasta with cold water; drain again.
  2. Transfer pasta mixture to a large bowl. Stir in basil and onion. Drizzle with dressing, and toss to coat. Season with salt and pepper. Serve chilled or at room temperature.

Comments (5)

(5 from 1 votes)
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Joann4 weeks ago
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This recipe was so easy. I decided to change it a little. I used 6 oz. of pasta and replaced it with 2 cans of black-eyed peas. I made a simple Italian dressing recipe that was creamy because it had some tahini in it. Also, one cup of the salad dressing was plenty.

Peggy Barr1 month ago
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I will make some of the pasta salads soon!

Stacey5 months ago
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Can you recommend a specific dressing to use?

Forks Over Knives5 months ago
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Hi Stacey,
We have a few tasty dressing recipes of our own that you could try out! For this recipe, we recommend using either the 2-Minute Oil-Free Balsamic Dressing or the Vegan Creamy Italian Dressing. Let us know how it goes!

Trinity Holston2 years ago
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This recipe is fantastic. It has many components that make it simple and tasty. It takes little time to make, and the ingredients needed didn’t cost me a lot. I had most of them in my pantry, so it was a quick trip for the fusilli and sea salt. I would recommend this to all my friends and definitely use it again.


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Easy Vegan Pasta Salad

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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