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Vegan Fusilli Pasta Salad

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 packet penne pasta
  • 2 TBS olive oil 1 for the onion and 1 for the tempe
  • ½ onion thinly sliced
  • 1 clove garlic mashed
  • 1 block tempe cut into cubes
  • 1-2 TBS soy sauce
  • 1 TBS maple syrup
  • ½ punnet baby tomatoes, sliced I used a variety of colors
  • ¼ cup olives pitted and sliced
  • 10 basil leaves chopped
  • crispy onions as garnish

For the sauce

  • 1 TBS olive oil
  • ¼ cup vegan mayonaise add more to taste


  • Cook the penne according to the instructions on the box. 
  • Fry the onions in a pan with 1 TBS of the olive oil and add any spices that you wish. Add the garlic towards the end, when the onions are clear and almost cooked. Set aside.
  • Fry the tempe in the remaining TBS of olive oil for about 2 minutes before adding the soy sauce and maple syrup and stirring well to distribute the liquid. Remove from the heat when browned. I love it a little crispy on the edges.
  • In a large bowl add the onions + garlic, tempe, tomatoes, olives, basil and pasta. 
  • In a small bowl, mix the olive oil and vegan mayonnaise together and pour into the large bowl with all the other ingredients. 
  • Garnish with crispy onions and basil. Enjoy!


Serve with garlic bread for the full Mediterranean experience. I put about 1 tsp mashed garlic with 2 tsp vegan butter for a ¼ baguette.