Pasta Salad with Grilled Italian Sausage, Peppers, Mushrooms, & Cherry Tomatoes (Vegan)

This easy crowd-pleasing vegan pasta salad recipe featuring grilled Italian sausage, peppers, mushrooms, and cherry tomatoes is full of fresh flavors and a family favorite!

Course Appetizer, Main Dish
Cuisine Italian, Vegan
Keyword easy potluck recipe, vegan pasta salad, vegan sausage
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 329 kcal
Author Anjali Lalani


For The Roasted Veggies:

  • 15 cremini mushrooms , de-stemmed
  • 3 bell peppers , orange, red, or yellow variety
  • 15 cherry tomatoes
  • 5 cloves garlic , minced
  • 1/2 teasp dried thyme

Pasta Seasoning:

US Customary - Metric


  1. Heat a large pot of water to boil. Add a tiny amount of salt and olive oil.

  2. Once the water starts boiling, add in the pasta and cook according to package. Once done, rinse thoroughly with cold water, toss with a tiny bit of olive oil to avoid sticking, and set aside. In the meantime, continue with the rest of the recipe. 

Stove-top & Oven Method:

  1. Line a baking sheet with parchment paper.

  2. Halve the mushrooms & cherry tomatoes, and slice the bell peppers. 

  3. Toss the veggies with the minced garlic, thyme, some olive oil, and season with salt to taste.

  4. Spread a single layer of the veggies on the baking sheet and broil on HI for about 15 minutes or until the veggies start to grill & slightly blacken. 

  5. In the meantime, heat a non-stick pan on medium-high heat with a tiny bit of olive oil.

  6. Crumble all of the Field Roast Italian Sausages and saute for about 10 minutes until they start to become slightly textured & browned. 

  7. Once the veggies and sausage are done, set aside and allow to cool. 

Outdoor BBQ Method:

  1. Rub the bell peppers, mushrooms, & cherry tomatoes with some olive oil, salt, dried thyme, and the minced garlic. 

  2. Skewer the cherry tomatoes & mushrooms to easily grill on an open BBQ.

  3. Grill the Field Roast Italian Sausages, bell peppers, mushrooms, & cherry tomatoes on a fire-loaded BBQ until the veggies are slightly charred & sausages are grilled. Set aside to cool.

  4. Once easy to handle, slice the bell peppers, halve the mushrooms & cherry tomatoes, and crumble the plant-based sausages. 

To Prepare Pasta Salad:

  1. Add all the ingredients listed under 'Pasta Seasoning' above to the cooked pasta. Toss to combine. 

  2. Add the grilled veggies, crumbled grilled sausage, and fresh chopped basil. 

  3. Toss everything well to combine. 

  4. Season once more with salt, lemon juice, and/or freshly ground black pepper to taste. Add some red crushed pepper for added heat. 

  5. Serve cold or at room temperature!

Recipe Notes

You can use your stove-top/oven or an open-fire BBQ grill for this recipe. Both methods will turn out great.


Plant-Based Sausage:

Make-Ahead Tips:

This recipe is kid & toddler approved!

For Gluten-Free:

Nutrition Info:

Nutrition Facts
Pasta Salad with Grilled Italian Sausage, Peppers, Mushrooms, & Cherry Tomatoes (Vegan)
Amount Per Serving
Calories 329 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 384mg17%
Potassium 463mg13%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 6g7%
Protein 20g40%
Vitamin A 1785IU36%
Vitamin C 65.6mg80%
Calcium 53mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.