Garlic lovers, this Vegan Garlic Lovers' Pasta Salad is for you! Ready in just 20 minutes, this flavor-packed cold pasta is perfect for picnics, potlucks, or a crave-worthy lunch or dinner.
For more cold salad recipes, try my pinto bean and corn salad, this cowboy caviar salad, and my cold Thai noodle salad!
🔍 A Quick Look: Creamy Garlic Lovers Pasta Salad
- 📝 Recipe Name: Garlic Lovers' Pasta Salad
- 🕒 Total Time: 20 minutes
- 👥 Servings: 6
- 🎯 Key Ingredients: Garlic, vegan mayo, elbow pasta, peas, fresh parsley
- 🌱 Dietary Info: Vegan, dairy-free (oil-free garlic sauté option)
- ✨ Best For: Picnics, potlucks, easy lunches, meal prep
- 💕 Why You’ll Love It: Creamy, bold garlic flavor with simple ingredients
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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 from a Minnesota co-op I fell in love with years ago, this homemade garlic pasta salad 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, especially alongside these homemade soy burgers.
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 20 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.
Try this pasta with a Cucumber Tomato Salad, Chickpeas Salad, Toasted Vegan Baguette Sandwiches, or this easy Hummus Platter Recipe for a casual lunch or picnic-style spread.
Ingredients & substitutions
Here's what you'll need to make this vegan garlic lovers pasta salad recipe:
- Pasta: Elbow pasta works great because the dressing clings to the small curves, but any short pasta works like rotini, shells, or bow ties.
- Garlic: This is a garlic lovers pasta salad, so I don’t hold back. Fresh garlic sautéed briefly in olive oil gives the salad its signature flavor but you can use less if preferred.
- Vegan mayo: I usually use Vegenaise, but any vegan mayo works.
- Frozen peas: No need to thaw them first, they soften naturally once mixed with the pasta.
- Fresh parsley: you can sub fresh dill, but parsley gives the most classic deli-style flavor.
See recipe card for full recipe and quantities.
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.
Tested 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.
How to make garlic lovers pasta salad
Find the complete recipe with measurements in the recipe card below.
- Step 1: Add the cooked pasta and the Garlic-Infused Oil to a medium-sized mixing bowl.
- Step 2: Next, add the dressing and the freshly chopped curly parsley.
- Step 3: Add the frozen peas and give them a good stir!
- Step 4: For the best flavor possible, refrigerate for 30 minutes before serving. Enjoy!
Vegan Garlic Lovers Pasta Salad FAQs
It’s best to enjoy it within 2-3 days for the best flavor.
Yes. If you’ve ever had co-op garlic pasta salad from the deli counter, this recipe is a plant-based copycat. It’s creamy, packed with real garlic, and balanced with fresh herbs and lemon. This version keeps that same deli-style flavor but uses vegan ingredients like vegan mayo instead of traditional mayo.
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
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Ingredients
- 12 ounces elbow pasta
- 10 cloves garlic, about 1 bulb, minced
- 2 teaspoon olive oil, extra virgin
- ¼ teaspoon crushed red pepper flakes, optional
- ¾-1 cup vegan mayo, I like Vegenaise
- 2 teaspoons lemon juice
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional
- 1-1.5 teaspoons sea salt
- 15 turns black pepper
- 1 cup frozen peas
- ¼ cup fresh curly parsley, chopped
- 1-2 tablespoons homemade vegan parmesan cheese, or store-bought parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking. Let the pasta drain well, then transfer to a large mixing bowl. Set aside.
- Sauté garlic and crushed red pepper flakes in olive oil over medium heat until fragrant and lightly golden (about 1-2 minutes). Remove from heat and let cool slightly before adding to the pasta salad.
- In a large bowl, prepare the dressing. whisk together vegan mayo, lemon juice, thyme, garlic powder, cayenne (if using), salt, and black pepper.
- Add peas, parsley, garlic oil, and dressing to the bowl with the pasta. Toss until everything is evenly coated.
- Chill (recommended) Refrigerate for about 30 minutes before serving to allow the flavors to blend.
- Top with vegan parmesan before serving.
Video
Notes
- Salt the pasta water. It should taste like the sea. This helps season the pasta from the inside and makes the salad more flavorful.
- Drain the pasta well after rinsing. Too much water will thin the dressing.
- Oil-free option: Sauté garlic in 1–2 tablespoons water or vegetable broth instead of olive oil.
- Cook the garlic gently. Stir constantly and remove it once it turns lightly golden. Burnt garlic will taste bitter.
- Adjust the creaminess. Use ¾ cup vegan mayo for a lighter salad or 1 cup for extra creamy.
- Taste after chilling. Cold pasta salad sometimes needs a small pinch of extra salt before serving.
- Optional rest: Let the salad rest in the fridge for about 30 minutes before serving so the garlic and herbs can fully develop.
- Flavor tip: After chilling, taste the salad and add a small squeeze of lemon juice if needed to brighten the flavors.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This has been a tried and true favorite over the years. Such an easy and satisfying win.