This Roasted Red Pepper Pasta Salad is perfect for a super simple, plant based twist on a creamy pasta salad! This can be ready in less than 15 minutes (with the help of store-bought roasted bell peppers). It’s flavourful, creamy, and protein-packed thanks to soft tofu and edamame. Whether you need a quick lunch, a side for your next BBQ, or a high protein meal prep, this recipe has your back.

Roasted Red Pepper Pasta Salad

Why You’ll Love This Recipe!

Vegan & Gluten-free: This recipe is completely plant-based and can be easily made gluten-free by using gluten-free pasta.

Vibrant & Customizable: Feel free to use lots of different vegetables, and switch things up as desired!

15‑Minutes (Or Less) Recipe: Using store-bought roasted bell peppers, this recipe is incredibly quick and easy.

Creamy Plant Based Sauce: By using tofu, it’s easy to create a deliciously creamy yet dairy-free sauce.

Protein‑Rich: With tofu and edamame beans (and an optional high protein pasta), this recipe is high in plant-based protein!

Meal Prep Friendly: Great to make in advance for a meal prep.

Recipe for Roasted Red Pepper Pasta Salad

This plant‑based roasted red pepper pasta salad can take less than 15 minutes to throw together!

All you need is some pasta (such as fusilli or penne), jarred or “homemade” roasted red bell peppers (see instructions on how to roast them yourself), soft or silken tofu, nutritional yeast, lemon juice, garlic powder, and salt to make the creamy roasted pepper sauce. Then toss in diced red onion, cucumber (or mini cucumbers), fresh bell pepper, edamame (for that extra protein) and fresh parsley!

Feel free to swap, add, or omit any veggies based on what you have on hand and customize to your liking. Other vegetables that would work great in this recipe would be diced carrots and celery or even some fresh cherry tomatoes. If you’re feeling a warm dish, you could also warm up the sauce and instead of fresh vegetables, you could add in some roasted veggies such as roasted broccoli or zucchini.

The recipe can be made gluten-free using gluten-free pasta.

Ingredients for Roasted Red Pepper Pasta Salad (Vegan)

Pasta (e.g., fusilli, penne, or rotini)
Roasted red bell peppers (jarred or homemade)
Soft or silken tofu
Nutritional yeast
Lemon juice
Garlic powder
Salt
Red onion, diced
Cucumber (or mini cucumbers), seeded & diced
Fresh bell pepper, diced (optional)
Edamame (optional protein)
Fresh parsley, chopped (optional)

Equipment needed

Large pot for pasta

Knife and cutting board

Blender or food processor

Baking sheet (if roasting peppers)

Oven (if roasting peppers)

Large mixing bowl

Measuring cups & utensils

How To Make Roasted Red Pepper Pasta Salad

If you are using jarred roasted bell peppers, move onto the next step. If you are roasting the bell peppers yourself, preheat the oven to 425 °F (220 °C). Cut 4 whole red peppers in half and seed. Place them a parchment-lined baking sheet and roast for 20-25 minutes at 425 °F until blistered and the sides begin to char.

Cook the pasta of your choice according to instructions. Once pasta is cooked al dente, drain the pasta and rinse it under cold running water until it’s completely cool. While the pasta is cooking, prepare your vegetables by dicing a red onion, slicing and seeding a cucumber (or mini cucumbers), and, if you like, dicing a fresh bell pepper and roughly chopping some fresh parsley. If you’re using edamame, prepare that as well by thawing, if frozen. Add all these ingredients (once prepared) into a large mixing bowl.

Next, to make the creamy roasted red pepper sauce: simply add your jarred or homemade roasted red peppers in a blender with soft or silken tofu, nutritional yeast, lemon juice, garlic powder and salt. Blend until completely smooth, scraping down the sides if needed. Pour the mixture into the large mixing bowl, along with all the other ingredients, and mix until everything is well coated. Add salt and pepper (or any other seasonings) to taste.

You can serve the salad right away or cool it in the fridge for 10–15 minutes to let everything come together. If you are meal prepping this or making it advance, store it in an airtight container for up to four days in the fridge. This is a great dish to meal prep in advance!