Garlic lovers, this Vegan Garlic Lovers' Pasta Salad is for you! Ready in just 15 minutes, this flavor-packed cold pasta is perfect for picnics, potlucks, or a crave-worthy lunch or dinner.
Love garlic and pasta dishes? Don’t miss my Vegan Bolognese, Vegan Pink Sauce, and vegan lasagna Soup.
Do you ever have days when cooking an elaborate meal feels like too much? I know I do, and that's why this creamy garlic lovers’ pasta salad is one of my summertime staples.
Inspired by a deli pasta salad I fell in love with years ago, this homemade version has a few special touches and a whole lot of flavor. It’s my go-to for picnics, road trips, or just an easy lunch at home. Even the picky eaters in my family are all in.
I don’t hold back on the garlic, but you can tone it down if needed. Sweet peas add balance, and a creamy vegan mayo ties it all together.
Why you'll love this recipe
- Speedy: Ready in just 15 minutes, even on your busiest days.
- Flavor: This pasta salad recipe is bursting with bold flavor.
- Creamy & Dreamy: The vegan dressing is the perfect complement to al dente pasta and fresh herbs.
- Customizable: Feel free to add your favorite veggies or protein for a more substantial meal.
Want to round out your meal? Try it with a Cucumber Tomato Salad, Chickpea Salad, a Hummus Platter, or Toasted Vegan Baguette Sandwiches, for a casual lunch or picnic-style spread.
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What ingredients you need
- Elbow pasta
- Frozen peas
- Garlic
- Fresh curly parsley (optional)
- Olive oil (extra virgin)
- Vegan mayo
- Vegan parmesan (optional – homemade or store-bought)
See the recipe card for the full recipe and quantities.
How to make this recipe
Find the complete recipe with measurements in the recipe card below.
Add the cooked pasta and the Garlic-Infused Oil to a medium-sized mixing bowl.
Next, add the dressing and the freshly chopped curly parsley.
Add the frozen peas and give them a good stir!
For the best flavor possible, refrigerate for 30 minutes before serving. Enjoy!
Another creamy pasta favorite to try next is my creamy coconut milk pasta sauce, an easy vegan dinner — or go classic with my vegan mac and cheese (Instant Pot), a cozy comfort-food staple.
In the kitchen tips
- Don’t Overcook Garlic: Cook until fragrant and just turning light golden brown (about 1 minute). Burnt garlic tastes bitter.
- Taste Test: Adjust seasonings to your liking before tossing with pasta.
- Make It Your Own: Add roasted veggies, best vegan sausage crumbles, or sun-dried tomatoes for extra flavor and texture.
- Leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Vegan Garlic Lovers' Pasta Salad FAQs
It’s best to enjoy it within 2-3 days for the best flavor.
Absolutely! Grilled or baked tofu cubes, chickpeas, and white beans all work great.
You can use any type of pasta you like, but short shapes like elbow, rotini, penne, or farfalle hold the dressing well.
Definitely! The flavors develop even more when the salad chills for a bit.
It’s not recommended to freeze this salad, as the dressing may separate and the pasta can become mushy when thawed.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Creamy Vegan Garlic Lovers’ Pasta Salad
Ingredients
- 12 ounces pasta, we love elbow!
- 1 cup frozen peas
- ¼ cup chopped fresh curly parsley, optional
- 1 garlic bulb, or about 10 cloves, minced
- 2 teaspoon olive oil, extra virgin
- ¼ teaspoon crushed red pepper flakes, optional, for a kick of heat
- ¾ cup Vegenaise, OR vegan mayo of your choice
- 2 teaspoons lemon juice
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 15 turns black pepper
- Homemade Vegan Parmesan, optional, to top, you can also use store-bought Parmesan
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
- Meanwhile, prepare the garlic-infused oil. Sauté minced garlic and crushed red pepper flakes in olive oil over medium heat until fragrant and light golden brown (1–2 minutes), stirring constantly to prevent burning and bitterness. Set aside.
- In a large bowl, prepare the dressing. Whisk together Vegenaise, lemon juice, thyme, garlic powder, cayenne, salt, and pepper.
- Combine pasta, peas, dressing, garlic oil, and toss in parsley and optional vegan parmesan. Serve immediately or chill for 30 minutes to blend flavors.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
This has been a tried and true favorite over the years. Such an easy and satisfying win.