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+ servings
A bowl full of vegan pasta salad

Quick and Easy Cheesy Vegan Pasta Salad

Author Chef Summer Storm - garden grub
This vegan pasta salad is extremely quick and easy to prepare, and slightly creamy. You don't even have to make a sauce, as all of the creaminess comes from a block of melted vegan feta cheese!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 4 people

Ingredients
 

  • 3 to 4 cups pasta shells, UNCOOKED (I used Banza's chickpea pasta shells. See "tiparooskis," below recipe, for an important tip.)
  • 1 1/2 pints cherry tomatoes
  • 1 tsp kosher salt, split in half
  • 1/2 tsp black pepper, split in half
  • 1 tsp dried oregano
  • 1 block favorite vegan feta cheese (I used Violife's)
  • 1 tbsp fresh garlic, peeled and minced
  • 1/4 cup fresh basil leaves, cut into thin strips
  • *Optional: shredded vegan parmesan, amount is personal preference

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the cherry tomatoes in a 9x9 inch baking dish.
  • Drizzle the olive oil over the tomatoes and toss to coat them evenly.
  • Sprinkle half of the salt, half of the pepper, and all of the dried oregano over the tomatoes.
  • Now, place the block of vegan feta cheese into the center of the tomatoes.
  • Place the baking dish on the middle oven rack and bake it for 30 minutes.
  • While the dish is baking, cook your pasta according to its package instructions. Make sure to season the pasta water with salt! If the pasta finishes cooking before the feta and tomatoes, rinse the pasta under cold water to stop it from cooking.
  • After the dish has finished baking, add the minced garlic, shredded basil leaves, pasta, and the other half of the salt and pepper. Stir well. Taste for seasoning and add more salt and pepper if desired. *If you'd like the pasta salad to be creamier and cheesier, stir in a small handful of shredded vegan parmesan!
Keyword vegan macaroni salad, vegan pasta salad, vegan pasta salad recipes
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