Best Tropical Vegan Pasta Salad Recipes

Easy Vegan Pasta Salad Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 oz dried pasta, cooked
15 oz chickpeas, 1 can, drained and rinsed
1 cup broccoli floret, steamed
½ cup carrot, shredded
½ cup red onion, sliced
¼ cup fresh parsley
¼ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes

Steps:

In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
Pour dressing over pasta salad and stir until evenly distributed.
Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams

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