How To Make Creamy Vegan Pasta Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 1/2 cup vegan mayonnaise
- 1/4 cup unsweetened almond milk
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic, minced
- 1/2 tsp dijon mustard
- Salt and pepper to taste
Instructions
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Cook the pasta according to package instructions. Drain and rinse with cold water to stop cooking.
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In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, basil, and parsley.
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In a separate small bowl, whisk together the vegan mayonnaise, almond milk, lemon juice, nutritional yeast, minced garlic, dijon mustard, salt, and pepper until well combined.
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Pour the dressing over the pasta salad and toss to coat all the ingredients evenly.
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Refrigerate for at least 1 hour to allow the flavors to meld together.
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Serve chilled and enjoy!
Nutrition
- Calories : 276kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 298mg
- Total Carbohydrates : 46g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 8g
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