Best Creamy Vegan Pasta Salad Recipes

Creamy Vegan Pasta Salad image

Provided by btnymeg

Time 2h

Yield 8

Number Of Ingredients 11

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
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

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 Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g

Creamy Vegan Pasta Salad image

Provided by Joan Hunt

Categories Salads

Time 10m

Number Of Ingredients 17

SALAD
1 box picolini pasta bow tie ( you can use any kind or shape this is what i used)
1 pkg shelled edamame beans (frozen)
1 bunch fresh spinach, cleaned
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium carrot, shredded
1 can(s) black olives, sliced
DRESSING
1/2 c vegan mayonnaise
1/4 c vegan sourcream
1 1/2 tsp dill, dried
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp fresh ground pepper
1/2 tsp garlic powder
1 Tbsp nutritional yeast (optional)

Steps:

1. Put water on to boil for your pasta. while that is working for you. clean your spinach and place it in a colander(strainer) and set aside. Chop all the vegetables and put them in a large bowl to be used to mix the salad together and set it aside.
2. in a small bowl mix all the ingredients together for the dressing. Nutritional yeast is an optional ingredient I add to most of the foods I cook for the fortified vitamins in it. if you are vegan it is highly recommended.
3. Once your water is boiling (I salt the water at this point if you are cutting back your salt skip salting your pasta water). Add the pasta and the edamame to the boiling water (the pasta I am using cooks in 5 minutes as does the edamame so I cook them together if you are using a different pasta adjust accordingly). Once the pasta is cooked pour it in the colander over the spinach. the hot water from the pasta will wilt the spinach perfectly. Add this to the bowl of vegetables.
4. pour the sauce over the pasta and vegetables and mix well.
5. Chill for at least 2 hours. The longer it can sit and chill the more time it will have for the flavors to develop and the better it will taste.