This Creamy Vegan Pasta Salad makes a delicious side dish or main course. Al dente pasta, diced veggies, and a creamy homemade dressing make this pasta salad filling and flavorful.
This Creamy Pasta Salad is so tasty. Homemade dressing that's tangy, sweet, and rich tossed with perfectly cooked pasta and juicy, crisp vegetables add up to a scrumptious meal. I love this salad for get-togethers and barbecues. It's filling enough to be enjoyed on its own, but also great as a side to other dishes.
This recipe is convenient and versatile, making it a perennial favorite. You can add and substitute ingredients with what you have on hand, and you can also prepare the dressing and vegetables ahead of time. Cooking the pasta and storing it in the fridge the day before will make assembly a breeze. Let's talk about the ingredients in this tasty and creamy Pasta Salad.
Video Tutorial
What you'll need
- Pasta. Any types of small pasta would work here: mini shells, anneli, corbata, ditalini, or orzo.
- Cucumbers. Peeled and diced. You can leave the skin on if you prefer.
- Carrots. Peeled and shredded.
- Olives. I used black olives, but pitted Kalamata olives can also be used.
- Bell Pepper. Diced. Red, orange, or green will work.
- Onion. Diced. You can use red onion like I did, or yellow or white as well.
- Dill. Fresh is best in this recipe.
Creamy Dressing:
- Vegan Mayo. Use store-bought or homemade (it's so easy and keeps well, too).
- Apple Cider Vinegar. You can use lemon juice or wine vinegar as a substitute.
- Mustard. Dijon or your favorite kind.
- Maple Syrup. Or a touch of sugar.
- Salt & Pepper. To taste.
How to make this Pasta Salad
1. Make the dressing by adding the vegan mayonnaise, vinegar, mustard, maple syrup, salt, and pepper to a small jar and then shaking it to combine. Set aside.
2. Place the cooked pasta in a large mixing bowl. Then add the cucumbers, carrots, bell pepper, onion, olives, and dill. Now pour the dressing on top, mix well, and serve.
Tips for the Best Creamy Pasta Salad
- Keep the ingredients a consistent size. Using smaller pasta and dicing the vegetables to equal sizes makes it easier to thoroughly mix and eat this salad for maximum flavor in each bite.
- Use a homemade mayo if you can. With no preservatives and rich, creamy flavor, homemade vegan mayonnaise will take your Pasta Salad dressing to another level. This recipe is so easy.
- Cook the pasta al dente. The pasta should be cooked just enough so that it can hold its shape when tossed with all the other ingredients. Overcooked pasta will get torn and mushy.
- Make the dressing ahead of time. This dressing is easy to make, but to save yourself some time, prepare it ahead. Store it in the refrigerator in a lidded container, adding it to this Creamy Pasta Salad when you are ready to serve.
Add-ins and Substitutes
- Add different vegetables. This Pasta Salad tastes great with all sorts of vegetables, including celery, peas, corn, and broccoli.
- Substitute a different dressing. There are so many tasty dressings that can work here. Try an oil and lemon juice based one, or this Vegan Caesar Dressing.
- Make a lighter dressing. Substituting coconut milk yogurt will offer a lighter dressing if you prefer to avoid mayonnaise. The texture may be a little thinner though.
- Add protein. Adding chickpeas, black beans, or quinoa will up the protein and make this even more filling.
How to Store it
Store this Creamy Vegan Pasta Salad in an airtight container or covered with plastic wrap in the refrigerator. It will last for 3-5 days.
What to Serve this Pasta Salad with
- On its own. This Pasta Salad can easily be a filling meal all on its own.
- Sandwiches. Add a scoop of this salad on the side of a Vegan No Tuna Salad Sandwich or a Vegan Black Bean Burger.
- Soup. For a lighter meal, have this with a bowl of Easy Lemon Lentil Soup, Red Lentil Soup, or Creamy Broccoli Soup.
- Vegetables. Try it with Baked Portobello Mushrooms, Mexican Stuffed Sweet Potatoes, or Simple Vegetable Skewers for a tasty meal.
This Creamy Vegan Pasta Salad is a delicious and easy dish to put together and tastes great with so many others. Versatile and convenient, it's a summer favorite.
More tasty vegan recipes:
- Cucumber Pasta Salad
- Pasta with Roasted Pepper Sauce
- Quinoa Tabbouleh Salad
- Creamy Cucumber Radish Salad
Creamy Vegan Pasta Salad
Ingredients
For the Dressing
- ⅓ cup vegan mayo
- 2 tbsp. apple cider vinegar
- ½ tbsp. mustard
- ½ tbsp. maple syrup
- ¼ tsp. salt
- ⅛ tsp. pepper
For the Salad
- ½ lb. cooked pasta (mini shells, anneli, corbata, ditalini, or orzo)
- ¼ medium red onion, diced
- 1 small red bell pepper, diced
- 1 medium carrot, shredded
- 2 medium cucumbers, cubed
- ½ cup black olives, sliced
- ¼ cup chopped dill
Instructions
- Make the dressing by adding the vegan mayonnaise, vinegar, mustard, maple syrup, salt, and pepper to a small jar and then shaking it to combine. Set aside.
- Place the cooked pasta in a large mixing bowl. Then add the cucumbers, carrots, bell pepper, onion, olives, and dill. Now pour the dressing on top, mix well, and serve.
Notes
Add-ins and Substitutes
- Add different vegetables. This Pasta Salad tastes great with all sorts of vegetables, including celery, peas, corn, and broccoli.
- Substitute a different dressing. There are so many tasty dressings that can work here. Try an oil and lemon juice based one, or this Vegan Caesar Dressing.
- Make a lighter dressing. Substituting coconut milk yogurt will offer a lighter dressing if you prefer to avoid mayonnaise. The texture may be a little thinner though.
- Add protein. Adding chickpeas, black beans, or quinoa will up the protein and make this even more filling.
Gonna try it looks tasty 😋
Thank you so much, Jamie! Enjoy!