ObiHomemade Vegan Pasta Salad Recipe That Changes Everything
As a vegan who loves to eat freshly made foods, there are times when you’re lost and can’t think of what to make, whenever you find yourself in that position and looking for a fresh, easy, and downright delicious dish to make at home, this vegan pasta salad might just become your new go-to recipe. It’s packed with colorful veggies, tossed in a creamy, flavorful dressing, and can be made in less than 30 minutes.
What makes this vegan pasta salad recipe really stand out is how simple it is and is very beginner friendly. The combination of crunchy cucumbers, sweet cherry tomatoes, and crisp bell peppers keeps every bite exciting. Chickpeas add a little extra heartiness while olives give it a salty pop that balances out the creamy dressing perfectly.
Something I like more about this recipe is that it’s easy to modify, you can want, you can replace one vegetable with another or add a handful of fresh herbs from your garden. And you’ll still have a great result to enjoy.
Let’s get into the pasta salad recipe itself.
Homemade Vegan Pasta Salad Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together vegan mayo, Dijon mustard, apple cider vinegar, maple syrup, minced garlic, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, chickpeas, black olives, and parsley.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Refrigerate for at least 20 minutes before serving to let the flavors meld.
Nutrition
Obi
Jessica
