Creamy Vegan Pasta Salad

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.

Course Salad

Cuisine American

Prep Time 10

Cooking pasta 15

Total Time 25

Servings servings

Calories 270kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition