Turkish Pasta Salad
Turkish Pasta Salad with Spiced Tomato Dressing
This Turkish pasta salad is one of those recipes that makes you wonder why you haven’t been making it your whole life. It’s colorful, tangy, and loaded with bold Mediterranean flavors from a warm spiced dressing made with tomato paste, red pepper flakes, and pomegranate molasses (a sweet and tangy syrup you can find in most grocery stores).
Pour that warm dressing over pasta and crunchy vegetables, top with vegan feta and fresh parsley, and you’ve got something that works just as well at a summer cookout as it does for a quick weeknight dinner. Serve this easy vegan pasta salad warm or cold. Either way, it’s incredible.
Why You’ll Love This Vegan Pasta Salad
- Warm spiced dressing with tomato paste, red pepper flakes, cumin, and pomegranate molasses
- Fresh and colorful with cucumbers, tomatoes, bell peppers, and red onion
- Ready in about 25 minutes
- Great served warm or cold so it works all year round
- 100% plant based
- Perfect for meal prep, potlucks, cookouts, and picnics
How to Make Turkish Pasta Salad
Full recipe in the card below. Here’s the quick overview.
Boil until al dente, drain, rinse under cold water, and let it cool slightly.
Dice everything into small even cubes, chop the parsley, and toss with the pasta.
Heat olive oil with garlic, tomato paste, paprika, red pepper flakes, oregano, and cumin. Then stir in pomegranate molasses and lemon juice off the heat.
Pour the warm dressing over the pasta and vegetables. Top with vegan feta and extra parsley.
What Makes This Pasta Salad Different
Most pasta salad recipes use a cold vinaigrette or creamy mayo dressing. This one is completely different. The dressing is cooked in a pan so the spices bloom in the hot oil, the tomato paste caramelizes, and everything develops a deep, smoky flavor. When you pour that warm, glossy dressing over the pasta and vegetables, it coats everything and gets absorbed into the pasta in a way a cold dressing never could.
Tips for the Best Turkish Pasta Salad
- Don’t skip heating the dressing. Cooking the spices in oil is what gives this salad its depth
- Cut vegetables small and even (about ½ inch) so every forkful has a bit of everything
- Use al dente pasta. It holds up better once dressed, especially if serving cold later
- Rinse the pasta under cold water to stop cooking and remove excess starch
- Taste before serving. Pomegranate molasses varies in sweetness between brands, so adjust lemon and salt to your taste
Storage and Make Ahead Tips for Turkish Pasta Salad
- Keeps in the fridge for up to 3 days. Flavors get even better overnight
- If serving cold, toss with a splash of olive oil before serving to freshen it up
- Add vegan feta fresh right before eating
- Great for weekly meal prep. Make a big batch on Sunday and eat it all week
Frequently Asked Questions about Turkish Pasta Salad
It’s a thick, tangy syrup made from reduced pomegranate juice. Think of it like a sweet and sour glaze. You can find it in the international aisle at most grocery stores like Walmart, Target, or Whole Foods, or order it online. It adds an amazing depth of flavor that’s hard to get any other way.
A mix of balsamic vinegar with a small drizzle of maple syrup comes close. You’ll lose some of that fruity tartness, but it will still taste great.
Yes, and it actually tastes better the next day. The pasta soaks up the dressing and the flavors develop. Just add the vegan feta and parsley fresh before serving.
Elbow pasta and cavatappi are great because they catch the dressing in their curves. Fusilli, penne, and rotini also work well. Any short pasta with ridges or curves is perfect.
Absolutely. Chickpeas, white beans, or crispy baked falafel would all be great additions.
Both! It’s delicious right away while the dressing is warm, or chilled for 30 minutes to an hour. It’s one of the best cold pasta salads for summer because the flavors just keep getting better in the fridge.
Not very. The red pepper flakes add warmth and flavor, not real heat. If you want it spicier, add more flakes when serving.
More Vegan Pasta Salad Recipes
If you loved this Turkish pasta salad, try our Crispy Pasta Salad with Creamy Lemon Garlic Dressing. A completely different take with oven roasted crispy pasta, avocado, and a zesty lemon garlic dressing.
Browse more recipes at Dr. Vegan Blog.
Turkish Pasta Salad
Ingredients
For the Salad:
- 500 g (1 lb) elbow pasta, or cavatappi
- 1 large cucumber, diced
- 1 medium red onion, finely diced
- 3 bell peppers, mixed colors, diced
- 2 large tomatoes, diced
- 30 g (1 cup) fresh flat leaf parsley, finely chopped
- 100 g (3.5 oz) vegan feta, crumbled, for topping
For the Dressing:
- 80 ml (1/3 cup) extra virgin olive oil
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1 tsp paprika
- 1 tsp red pepper flakes, or more to taste
- 1 tsp dried oregano
- 1/2 tsp cumin
- 2 tbsp pomegranate molasses
- 2 tbsp fresh lemon juice
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
Equipment
- Large Pot
- Colander
- Wide pan or skillet
- Large serving bowl
- Knife and Cutting Board
Instructions
- Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain, rinse briefly under cold water, and transfer to a large serving bowl. Allow to cool slightly.
- Prep the vegetables. While the pasta cooks, dice the cucumber, red onion, bell peppers, and tomatoes into small, even cubes (about ½ inch). Finely chop the parsley. Add all vegetables and parsley to the bowl with the pasta and toss gently.
- Make the dressing. Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the tomato paste, paprika, red pepper flakes, oregano, and cumin. Cook for 1 to 2 minutes, stirring constantly, until the paste darkens and becomes fragrant.
- Add the tang. Remove the pan from the heat. Stir in the pomegranate molasses and lemon juice. Season with salt and pepper. Mix well until smooth and glossy.
- Toss and serve. Pour the warm dressing over the pasta and vegetables. Toss everything together until evenly coated. Top generously with crumbled vegan feta and extra chopped parsley. Serve immediately or refrigerate for 30 minutes for a chilled salad.
Nutrition
