u003cstrongu003eHow do you make vegan pasta salad?u003c/strongu003e

Cook pasta, chop veggies and desired add-ins, whisk together a vegan dressing (creamy or vinaigrette), and toss everything together. Chill before serving for best results.

u003cstrongu003eWhat ingredients are in vegan pasta salad?u003c/strongu003e

Typically pasta, a variety of fresh vegetables (like bell peppers, cucumbers, tomatoes, onions), often beans or chickpeas for protein, and a dairy-free dressing. Popular additions include olives, fresh herbs, and vegan feta.

u003cstrongu003eWhat kind of pasta is best for vegan pasta salad?u003c/strongu003e

Medium-sized shapes like rotini, fusilli, farfalle, or penne are great as they hold dressing well. For gluten-free or higher protein, chickpea or lentil pasta are excellent.

u003cstrongu003eCan you make vegan pasta salad ahead of time?u003c/strongu003e

Yes! It's a perfect u003cstrongu003emake-ahead saladu003c/strongu003e. Most vegan pasta salads can be made a day in advance. The flavors often meld and improve. You might need to refresh it with a little extra-dressing or a squeeze of lemon juice before serving if it seems dry.

u003cstrongu003eHow to make creamy vegan pasta salad without mayo?u003c/strongu003e

Use a base of soaked blended cashews, tahini, or even blended white beans. These create a rich, creamy texture without any dairy or eggs. Our recipe above features a delicious cashew-based dressing.

u003cstrongu003eWhat are healthy additions to vegan pasta salad?u003c/strongu003e

Load it up with colorful vegetables, add protein-rich chickpeas or beans, use whole grain or legume-based pasta, and opt for a dressing made with healthy fats like olive oil, cashews, or tahini. Fresh herbs also add nutrients and flavor.

u003cstrongu003eHow can I make this pasta salad a main dish?u003c/strongu003e

Increase the protein by adding more chickpeas, beans, lentils, cubed baked tofu, tempeh, or a vegan u0022tunau0022 made from chickpeas. Serve a larger portion.

Vegan Pasta Salad Recipe (Easy & Creamy)

Description

A vibrant, easy, and incredibly delicious vegan pasta salad perfect for any occasion. Features fresh veggies, perfectly cooked pasta, and a luscious, creamy cashew-herb dressing that’s dairy-free and full of flavor. Fully customizable and a guaranteed crowd-pleaser for picnics, potlucks, or healthy meal prep!

Ingredients

For the Salad:

1 pound 450g pasta (rotini, fusilli, or penne recommended)
1 red bell pepper (diced)
1 orange or yellow bell pepper (diced)
1/2 large cucumber (diced)
1 cup cherry tomatoes (halved)
1/2 cup red onion (finely diced)
1 15-ounce can chickpeas, rinsed and drained
1/2 cup Kalamata olives (halved (optional, for Mediterranean flair))
1/2 cup fresh parsley (chopped)
1/4 cup fresh dill or basil (chopped (optional))

For the Creamy Cashew-Herb Dressing:

1 cup raw cashews ((soaked in hot water for 30 mins or boiled for 10 mins, then drained))
1/2 cup water ((plus more for thinning if needed))
1/4 cup fresh lemon juice
2 tablespoons nutritional yeast
1-2 cloves garlic (minced)
1 tablespoon Dijon mustard
1/2 teaspoon salt ((or to taste))
1/4 teaspoon black pepper ((or to taste))
2 tablespoons fresh dill or parsley (chopped (for blending into dressing))

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (tender but still slightly firm).
Cool Pasta: Once cooked, drain the pasta and rinse immediately with cold water to stop the cooking process and remove excess starch. Drain very well.
Prepare Vegetables: While the pasta is cooking, chop all your vegetables and herbs. Add them to a large salad bowl along with the rinsed and drained chickpeas and olives (if using).
Make Creamy Vegan Dressing:
In a high-speed blender, combine the soaked and drained cashews, 1/2 cup water, lemon juice, nutritional yeast, minced garlic, Dijon mustard, salt, and pepper.
Blend until completely smooth and creamy (this may take 1-2 minutes). Scrape down the sides as needed.
Add the 2 tablespoons of fresh dill or parsley (for the dressing) and pulse a few times to incorporate.
Taste and adjust seasonings. If the dressing is too thick, add more water, one tablespoon at a time, until it reaches your desired pourable but rich consistency.
Combine: Add the cooled, well-drained pasta to the large salad bowl with the vegetables. Pour the prepared dressing over everything.
Toss Gently: Toss all ingredients together until well combined and everything is evenly coated in the dressing.
Chill (Recommended): For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes (or up to an hour, or even overnight) before serving. This allows the flavors to meld.
Serve: Garnish with extra fresh herbs if desired before serving. Enjoy!

Notes

Pasta Choice: Rotini, fusilli, farfalle, or penne work well. For gluten-free, use certified GF pasta (chickpea, lentil, or brown rice pasta are great options).
Soaking Cashews: Quick soak by covering raw cashews with boiling water for 30 minutes, or boil them for 10 minutes. Drain well before blending.
Make Ahead: This salad can be made a day in advance. The flavors often improve! If it seems a bit dry after chilling, you can refresh it with a splash of water or a little extra lemon juice before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Customizations: Feel free to add other veggies like corn, artichoke hearts, or sun-dried tomatoes. For a Mediterranean twist, add vegan feta and extra oregano.
Nutritional Information: Nutritional values are estimates and will vary depending on the specific ingredients, brands, and quantities used. For precise information, please calculate using your preferred nutrition calculator.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Salad, Side Dish
Cuisine: American