Homemade Vegan Pasta Salad Recipe
The simplest recipe for one of the healthiest dish you could try, this easy-to-follow vegan pasta salad recipe changes everything you know about pasta salad, and if you're a vegan, then is it even much better than you imagined.
Equipment
- Large pot for boiling pasta
- Strainer/colander
- Large mixing bowl
- Small whisk or fork for dressing
- Knife and chopping board
Ingredients
- 8 oz rotini pasta or any short pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell peppers any color, diced
- ½ cup red onion finely chopped
- ¾ cup cooked chickpeas rinsed & drained if canned
- ½ cup black olives sliced
- ¼ cup fresh parsley chopped
Creamy Dressing
- ½ cup vegan mayo
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 garlic clove minced
- Salt & pepper to taste
Instructions
Cook Pasta:
- 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.
Prepare Dressing:
- In a small bowl, whisk together vegan mayo, Dijon mustard, apple cider vinegar, maple syrup, minced garlic, salt, and pepper until smooth and creamy.
Mix Salad:
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, chickpeas, black olives, and parsley.
Toss:
- Pour the dressing over the salad ingredients and toss until everything is well coated.
Chill:
- Refrigerate for at least 20 minutes before serving to let the flavors meld.
Nutrition
Calories: 320kcal
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