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, Creamy Pink Pasta Sauce, and Lasagna Soup.
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Do you ever have days when cooking an elaborate meal feels like too much? Same here. That’s why this creamy garlic lovers’ pasta salad is one of my summertime staples—quick, crave-worthy, and always satisfying.
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 (because, yes, I’m that person), but you can dial it down if needed. Sweet peas add balance, and a creamy vegan mayo ties it all together.
Want to round out your meal? Pair it with my Cucumber Tomato Salad, Easy Vegan Baguette Sandwiches, or a Hummus Platter for a delicious spread.
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.
- Plant-Powered: It’s a delicious vegan meal packed with nutrients.
- Customizable: Feel free to add your favorite veggies or protein for a more substantial meal.
- Did You Know: Garlic is packed with health benefits. Studies suggest it boosts immunity, helps lower blood pressure, and even helps inhibit the growth of certain cancer cells.
What ingredients you need
- Elbow pasta (12 oz)
- Frozen peas
- Garlic bulb (1 whole or ~10 cloves)
- Fresh curly parsley (optional)
- Olive oil (extra virgin)
- Vegan mayo (Vegenaise or your fave)
- Lemon
- Dried thyme
- Garlic powder
- Crushed red pepper flakes (optional)
- Cayenne pepper (optional)
- Sea salt
- Black pepper
- Vegan parmesan (optional – homemade or store-bought)
How to make this recipe
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!
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 vegetables, 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.
What equipment you'll need
- Large pot for cooking pasta
- Small skillet
- Large bowl
FAQ
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 can be. This recipe uses whole wheat pasta for added fiber, nutrient-rich vegetables, and heart-healthy olive oil.
It’s not recommended to freeze this salad, as the dressing may separate and the pasta can become mushy when thawed.
Can’t wait for you to try this! If you make it, tag @becomingyouwithjulie on Instagram—I’d love to see. And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 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.
- Combine pasta, peas, dressing, garlic oil, and toss in parsley and optional vegan parmesan. Serve immediately or chill for 30 minutes to blend flavors.
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