How to Make Creamy Vegan Pasta Salad - A Step-by-Step Guide

Creamy Vegan Pasta Salad is a delightful and satisfying dish that is perfect for any occasion. Whether you're looking for a light lunch, a flavorful side dish, or a colorful addition to your summer picnic spread, this recipe has got you covered. This pasta salad is not only delicious, but it's also dairy-free, making it a great option for those with dietary restrictions or those looking to incorporate more plant-based meals into their diet.

The star of this pasta salad is the creamy v...

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Ingredients

  • 2 cups whole-wheat elbow pasta
  • ½ bell pepper, diced
  • ⅓ cup corn
  • 1 stalk celery, diced
  • 2 tablespoons diced red onion
  • ½ cup vegan mayonnaise
  • 3 teaspoons white vinegar
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon white sugar (Optional)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
  • Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
  • Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
  • Nutrition

    180 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Sodium: 172mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 4g
    • Vitamin C: 10mg
    • Calcium: 10mg
    • Iron: 1mg
    • Potassium: 96mg