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overhead photo of pasta with tomatoes, olives and herbs in a wooden bowl with wooden serving spoons to the side

Italian Summer Pasta {Vegan Pasta Salad}

Italian Summer Pasta for hot summer days! This vegan pasta salad is tossed with crushed tomatoes, herbs, and olives, with a drizzle of olive oil and some vinegar to brighten things up. It couldn't be easier to make or more delicious to eat.
Course Main Course
Cuisine Italian
Keyword pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 405kcal


  • 14 oz rotini pasta regular or whole wheat
  • 1 pint cherry tomatoes halved or quartered
  • 1/2 cup pitted Kalamata olives halved
  • 1 clove garlic thinly sliced or crushed
  • 1 bunch fresh basil leaves about 1/2 cup torn
  • 2 Tbsp fresh oregano de-stemmed and roughly chopped
  • 1 Tbsp red wine vinegar
  • 6 Tbsp good quality extra virgin olive oil
  • salt and freshly ground pepper


  • Put a large pot of water on high heat. When it has come to a rolling boil, salt generously and place the pasta in to cook until al dente - about 10-15 minutes depending on your pasta.
  • While the pasta is cooking, prep everything else.
  • Add halved cherry tomatoes to a large bowl, then scrunch them with your hands to break down a bit.
  • Now add torn basil, oregano, crushed garlic, and red wine vinegar, and olive oil.
  • When the pasta has finished cooking, drain, and immediately add the hot pasta to the waiting vegetables.
  • Toss well to combine, season with salt and pepper to taste, and serve.


  • Nutrition values are an estimate only. 


Calories: 405kcal | Carbohydrates: 54g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 188mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 18.4mg | Calcium: 57mg | Iron: 2.2mg