This vegan arugula pasta salad overflows with sweet and spicy flavors, making it a perfect end-of-summer recipe.
Sweet, spicy, and filling, this vegan arugula pasta salad can be a perfect accompaniment to your favorite plant-based protein or the star of the show.
This is one pasta salad I keep going back to. Whether I serve it with vegan grilled chicken or as its own main entrée, it always gets rave reviews with everyone wanting seconds. It’s filled with perfectly cooked pasta, fresh arugula, hazelnuts, golden raisins, and juicy, sweet cherry tomatoes. I sauté the tomatoes with Calabrian chili oil, lemon juice, and basil for the perfect balance of heat, brightness, and aroma.
It really has everything I love in a pasta salad! So many textures and such big, bold flavor. This recipe is absolutely one you’ll want on repeat.
How to make this vegan arugula pasta salad
What you need
- Pasta: I use torchiette, but I’ve also made this with orecchiette. You can use your favorite short pasta shape for this recipe.
- Cherry tomatoes: They add just the right amount of juicy sweetness!
- Garlic and shallot: You can use a small yellow or red onion in place of the shallot if needed.
- Hazelnuts: I love the flavor of hazelnuts in this recipe, but try it with pecans, almonds, or walnuts.
- Golden raisins: I love the sweetness golden raisins add to this pasta salad. If you’re not a fan, you can omit them and consider adding a drizzle of honey to the tomatoes as they cook.
- Lemon juice and Calabrian chili oil: A little heat and a little brightness balance out the flavors! If you don’t have Calabrian chili oil, use crushed red pepper flakes to taste.
- Fresh basil: Torn basil leaves add a wonderful aroma! You can use roughly chopped parsley instead if you prefer.
- Arugula: I love the peppery flavor of arugula, but you could also make this with baby spinach or baby kale.
How to make it
- Step 1: Boil the pasta. Drain, rinse, and set aside.
- Step 2: Prepare the tomatoes. Sauté the tomatoes briefly, and then add minced garlic, shallot, crushed hazelnuts, and golden raisins. Add the lemon juice and Calabrian chili oil. Finish with fresh basil leaves. Remove from heat and set aside.
- Assemble the salad: Place the arugula in a large bowl. Add the cooked pasta and drizzle with extra virgin olive oil and season lightly with salt and pepper. Add the tomato mixture and toss gently to combine.
You’re ready to serve it up! Spoon the pasta salad onto plates or shallow pasta bowls. Enjoy with more fresh basil on top!
Vegan Arugula Pasta Salad
Calabrian chili oil and golden raisins deliver sweet, fiery flavors in this satisfying summer pasta salad.
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Servings: 4
Calories: 458kcal
Ingredients
- 8 ounces torchiette or short pasta of choice
- 2 tablespoons extra virgin olive oil divided
- 12 ounces cherry tomatoes
- 6 cloves garlic peeled and minced
- 1 shallot peeled and minced
- ½ cup hazelnuts crushed
- ½ cup golden raisins
- 2 tablespoons lemon juice from 1 medium lemon
- 1 tablespoon Calabrian chili oil plus more if desired; or use crushed red pepper to taste
- 1 cup basil loosely packed and torn; a few leaves reserved for garnish
- 4 ounces arugula
- Salt and pepper
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the torchiette and cook according to package directions until al dente. Drain and rinse the pasta briefly under cold water. Set aside.
Prepare the tomatoes:
- Heat 1 tablespoon of extra virgin olive oil in a wide pot over medium heat. Add the tomatoes and season lightly with salt. Cook for 3 to 5 minutes until the skins begin to burst.
- Add the minced garlic, minced shallot, crushed hazelnuts, and golden raisins. Sauté with the cherry tomatoes for 1 minute or until the garlic is fragrant. Add the lemon juice and Calabrian chili oil and toss to coat. Cook for 2 to 3 minutes; season lightly with salt and pepper.
- Add the torn basil to the tomatoes and cook for 1 to 2 minutes until the basil wilts. Turn off the heat.
Assemble the salad:
- Add the arugula to a large bowl and add the cooked torchiette. Drizzle with 1 tablespoon extra virgin olive oil and a pinch of salt and pepper.
- Add the cooked tomatoes to the arugula, and toss to combine. Taste and sprinkle with more salt and pepper if needed.
To serve:
- Arrange the cooked chicken on a large serving platter. Arrange the arugula pasta salad around the chicken. Finish with more fresh basil leaves on top and serve any extra salad at the table alongside the platter of chicken. Enjoy!
Nutrition
Calories: 458kcal | Carbohydrates: 67g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 25mg | Fiber: 5g | Sugar: 16g
