Summer Pasta Salad

BY : PUBLISHED : June 18th, 2012 UPDATED: October 29th, 2021

Excerpt from the book, Plant-Based on a Budget: Just like the name says, this Summer Pasta Salad is one of my favorite dishes to share in a group setting, and it holds up through transportation and hot weather. It’s packed with flavor, it’s customizable, and no one thinks twice about the fact that it’s vegan.

From Plant-Based on a Budget: We can’t have enough of this delicious and fresh Summer Pasta Salad. It’s one of the easiest and most versatile recipes out there and very budget-friendly. You can add any veggies, beans, or herbs you like and it will probably taste amazing.

Potluck Must

Pasta salad is the most classic “bring along” potluck dish and it makes sense since it’s so easy to prepare and it keeps so well for hours. Actually, it is a known fact (a proven science!) that pasta salad tastes much better the morning after or a few hours after being prepared. The flavors blend and the veggies lose some of their juices creating a super moist and flavorful dish. So remember this the next time you are thinking of preparing your Summer Pasta Salad right before lunch or picnic. Give it a couple of hours if you’d like to intensify the flavors.

Summer penne and tomato pasta salad in a small bowl next to a full wood serving bowl.

Weekly Batch Cook Recipe

If you’re looking for super-easy recipes to batch cook for the week ahead, this Summer Pasta Salad is an amazing idea! You can prepare a big amount and parcel it for the days ahead and even add a few things to switch it up on a few of the meals.

For example, adding some last-minute avocado chunks can take this fantastic salad to a whole new level and make it a more complete meal. What are your favorite pasta salad add ons? Let us know in the comments!

Recommended equipment:

Photos by Alfonso Revilla

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Summer Pasta Salad

Toni Okamoto
This Pasta Salad will be your new go-to for your next potluck! The flavors blend so well and the veggies lose some of their juices creating a super moist and flavorful dish that everyone will enjoy.
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salads, Side Dish
Cuisine American
Servings 6 -8 servings
Calories 397 kcal
DIET Vegan


  • 1 pound of your favorite pasta
  • 2 tablespoons of olive oil
  • 1 small red, white, or yellow onion, diced
  • 2 small garlic cloves minced
  • 1 6.5-ounce jar of marinated artichoke quarters with their juices
  • 1 15-ounce can of garbanzo beans, drained and rinsed
  • Juice of 1 lemon
  • ½ teaspoon of minced lemon zest
  • ½ teaspoon of salt
  • Cherry tomatoes halved
  • Freshly ground pepper to taste


  • In a large pot over medium-high heat, boil water and cook the pasta according to the directions on the package. Remove from the heat and drain.
  • While the pasta cools, begin on the veggies. In a large pan over medium-high heat, heat the olive oil and saute. the onion and garlic for 3 minutes or until the onion become tender and translucent.
  • Add the artichokes and their juices, garbanzo beans, lemon juice, lemon zest, and salt and simmer over medium heat for 5 minutes.
  • Add the drained pasta and mix well.
  • Garnish with the cherry tomatoes and sprinkle with pepper.
  • Serve warm if you’re rushed, or serve chilled if you have 30 minutes to spare.


Calories: 397kcalCarbohydrates: 69gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 509mgPotassium: 292mgFiber: 6gSugar: 3gVitamin A: 11IUVitamin C: 2mgCalcium: 46mgIron: 2mg
Keyword artichoke, easy recipes, garbanzo beans, pasta, pasta salad, potluck, salad, side dish, summer recipes, tomatoes, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Summer Pasta Salad | Plant-Based on a Budget | #summer #pasta #salad #veggies #vegan #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto
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