Best Vegan Dill Pasta Salad Recipes

VEGAN PASTA SALAD

Vegan Pasta Salad image

This is a healthier and easy vegan pasta dish with olives, dill pickles, broccoli, tomatoes, and dill - perfect for parties!

Provided by Charley

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 3h35m

Yield 10

Number Of Ingredients 10

Ingredients

1 (16 ounce) package rotini pasta
1 cup chopped broccoli
½ cup vegan mayonnaise
1 (6 ounce) can sliced olives, drained
3 large dill pickles, diced
3 large tomatoes, diced
¼ cup dill pickle juice
3 tablespoons minced fresh dill
½ tablespoon dried dill
1 teaspoon ground mustard

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

Nutrition Facts : Calories 238 calories, Carbohydrate 41.7 g, Cholesterol 2.9 mg, Fat 5 g, Fiber 3.4 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 854.2 mg, Sugar 4 g

CREAMY VEGAN PASTA SALAD

Creamy Vegan Pasta Salad image

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Provided by btnymeg

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 11

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
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