Crispy Pasta Salad with Creamy Lemon Garlic Dressing
If you think pasta salad is always soft and soggy, think again. This crispy pasta salad takes everything you know about traditional pasta salad and flips it on its head—literally roasting the pasta until it’s golden, crunchy, and addictively crisp. It’s then tossed with creamy avocado, fresh herbs, crunchy cucumbers, and a zesty lemon garlic dressing that ties it all together.
The result? A texture-forward, flavor-loaded salad that’s just as satisfying as a main as it is a shareable side. Whether you’re prepping for a summer BBQ, packing lunches, or just want something different, this salad is the move.
And if you’re loving this concept of crisped-up carbs in a fresh salad format, don’t miss our wildly popular Crispy Noodle Salad. It features crunchy rice noodles, a sesame-lime dressing, and bright veggies for a bold, slurpable salad with serious crunch appeal. Both recipes use simple, plant-based ingredients but deliver huge flavor and a ton of personality.
Let’s dive into the salad that’s redefining what pasta can do—crispy edges, creamy bites, and the perfect punch of lemon and herbs in every forkful.
Why You’ll Love This Crispy Pasta Salad
- Crunchy meets creamy
Roasted pasta adds a savory, crispy contrast to soft avocado and juicy veggies. - Packed with flavor
Smoked paprika, garlic, lemon, dill, and Dijon bring layers of brightness and depth. - Great for gatherings
Serve it at cookouts, picnics, or weeknight dinners—it holds up beautifully and looks stunning in a bowl. - Easy to make
No complicated steps, just a few smart techniques that transform familiar ingredients into something fresh and exciting.
How to Make Crispy Pasta Salad
Serve immediately to enjoy the full crunch factor.
Storage Tips
- Keep crispy pasta in a separate airtight container at room temp for up to 1 day.
- Store veggies and dressing in the fridge for 1–2 days.
- Mix just before serving to keep the textures ideal.
Serving Suggestions
- Serve as a standalone lunch or light dinner.
- Add to a summer potluck spread alongside grilled veggies and fruit salad.
- Pair with your favorite plant-based protein like tofu or chickpeas for a more filling meal.
Pro Tips for Crispy Pasta
- Dry pasta thoroughly before roasting.
- Spread evenly on a baking sheet without overcrowding.
- Let the pasta cool slightly before tossing to maintain crispness.
- Season again after baking if needed to enhance the flavor.
Frequently Asked Questions about Crispy Pasta Salad
Yes. Just keep the pasta separate and combine everything right before serving.
Farfalle, fusilli, and penne hold their shape and crisp up well.
Yes, air frying works great—just be sure to shake halfway through.
Absolutely. A tahini lemon dressing, vegan ranch, or even balsamic vinaigrette could work well.
Yes, the salad base is excellent cold. Add the crispy pasta just before eating for the best texture.
It can be. Just use your favorite gluten-free short pasta.
Try hummus, marinated tofu, or roasted chickpeas for variety.
Final Thoughts
This crispy pasta salad is everything a summer dish should be—crunchy, creamy, fresh, and packed with flavor. With minimal prep and maximum payoff, it’s a crowd-pleasing recipe you’ll return to all season long.
Looking for more bold, wholesome plant-based meals?
Visit Dr. Vegan for more creative vegan recipes, weekly meal inspiration, and fresh takes on your favorite dishes.
Crispy Pasta Salad with Creamy Lemon Garlic Dressing
Equipment
- Baking Tray
- parchment paper
- Mixing bowls
- Knife
- Cutting board
- measuring spoons
- Salad serving bowl
- Whisk (if making homemade dressing)
Ingredients
For the pasta:
- 300 g pasta of choice (I used farfalle)
- 3 tbsp avocado oil or olive oil
- 1 tsp sweet paprika powder
- 1 tsp smoked paprika powder
- 1 tsp oregano (dried)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper (to taste)
For the veggies:
Homemade alternative (~1 cup)
- 6 tbsp avocado oil or olive oil
- 4 tbsp lemon juice (juice of 2 lemons)
- 2 garlic cloves (finely grated)
- 1 1/2 tbsp maple syrup or agave
- 1 1/2 tsp dijon mustard
- 1/2 tsp salt (or to taste)
- Freshly ground black pepper (or to taste)
Instructions
- Preheat oven to 220 °C (425 °F).
- Cook pasta in salted boiling water until just al dente. Drain well and pat dry with a clean towel.
- Toss pasta with avocado or olive oil, sweet paprika, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread pasta in a single layer on a parchment-lined baking tray. Roast for 20–25 minutes, tossing halfway, until golden and crispy.
- While pasta bakes, whisk together the dressing (if making homemade) in a large bowl.
- Add cucumber, red onion, spring onions, parsley, dill, and avocado to the dressing. Toss gently to combine.
- Once pasta is crispy and slightly cooled, add it to the salad and toss lightly.
- Taste and adjust seasoning if needed. Serve immediately while crispy.
Amazing!!!