So here’s the most important thing you need to know about italian food: dry pasta is usually vegan, but refrigerated pasta nearly always contains eggs. If you can ever find it, vegan refrigerated pasta is well worth the search and the added expense, as the texture of fresh pasta noodles cooked al dente is sublime. Similarly, while ravioli is traditionally stuffed with meat or cheese, there are a few small producers of vegan ravioli (it’s usually sold frozen.)
Marinara sauce is traditionally vegan, and contains just tomatoes, olive oil, herbs, and salt. Naturally some food companies screw this up by needlessly adding cheese.
Many jarred tomato sauces sold in America contain cheese or meat, but nearly every supermarket will carry at least one vegan brand.
Nothing goes better with pasta and salad than some crusty garlic bread. While most commercial garlic breads contain dairy products, you can follow any garlic bread recipe and swap in olive oil in place of butter.
If you find your local vegan pasta options too limiting, you can make your meals from scratch. There are several outstanding vegan Italian cookbooks, including Nonna’s Italian Kitchen, and Chloe’s Vegan Italian Kitchen.