Classic Vegan Pasta Salad is a perfect dish for any time of year, especially during warm days. This salad is full of colorful veggies, making it both healthy and tasty. The pasta is tossed with fresh cucumbers, cherry tomatoes, and bell peppers, creating a rainbow of flavors. What I love about Classic Vegan Pasta Salad is how easy it is to make and how it can be prepared ahead of time. It’s a great dish for picnics or family gatherings, and it’s always a crowd-pleaser. You can even customize it with your favorite veggies or add-ins.
Simple, Fresh Ingredients
The beauty of Classic Vegan Pasta Salad lies in its simplicity. You don’t need fancy ingredients—just pasta, fresh veggies, and a light dressing. I like to use rotini or penne for this salad, but you can choose any type of pasta you prefer. The vegetables add a satisfying crunch, and the dressing ties everything together with a burst of flavor. The lemon and olive oil dressing is tangy and refreshing, making each bite feel like a burst of summer.
Perfect for Meal Prep
One of the best things about Classic Vegan Pasta Salad is that it’s great for meal prep. You can make a big batch and store it in the fridge for several days. It’s a convenient and healthy option for lunch, a side dish at dinner, or even a light dinner on its own. As it sits in the fridge, the flavors blend together, making it even better the next day. I love having this salad on hand when I don’t feel like cooking a big meal.
A Healthy, Flavorful Choice
When I make Classic Vegan Pasta Salad, it’s not just about taste, but also about health. This salad is full of vitamins, fiber, and antioxidants, thanks to the colorful veggies. The whole wheat pasta adds a bit more nutrition, while the dressing is light and free from dairy. It’s a dish that’s both good for you and delicious. Whether you’re eating it as a main meal or as a side, this salad is always a satisfying and healthy choice.
Table of Contents
Chef’s Notes- Classic Vegan Pasta Salad
- Prevent Clumping: After boiling and draining the pasta, rinse it thoroughly under cold water to stop the cooking process and prevent clumping. This also helps the pasta hold up well when mixed with the dressing.
- Enhance Flavor: Let the salad chill for at least 30 minutes (or longer if possible) to allow the flavors to meld together and become more intense. This waiting time makes a big difference in the flavor profile.
- Creaminess Factor: If you prefer a creamier dressing, feel free to add a bit more vegan mayo or a tablespoon of dairy-free yogurt for extra smoothness.
- Customizable Veggies: You can swap in different vegetables based on what’s in season or your personal preference. Try adding chopped cucumbers, cherry tomatoes, or even roasted red peppers for extra texture and flavor.
- Make it a Meal: Turn this pasta salad into a more substantial meal by adding protein-rich toppings like chickpeas, tofu cubes, or grilled tempeh. You can also toss in some leafy greens like spinach or arugula for added nutrition.
- Sweet Pickle Juice Tip: Don’t toss the sweet pickle juice after you drain the relish! It’s an essential ingredient in the dressing, so make sure you save it to give the salad a nice tangy zing.
- Serving Tip: This salad is perfect for picnics or potlucks, but it also works well as a side dish to accompany grilled vegetables, plant-based burgers, or even a tofu scramble for a wholesome meal.
- Storage Tips: To keep the salad fresh for longer, store it in an airtight container in the fridge. Give it a stir before serving, as the dressing may settle over time.
Classic Vegan Pasta Salad
Get ready to impress at your next potluck with this easy and delicious Classic Vegan Pasta Salad! Packed with fresh vegetables and a creamy vegan dressing, this salad is both healthy and satisfying. Whether you’re hosting a picnic, a family gathering, or any get-together, this vegan pasta salad is sure to be a crowd-pleaser. Simple to prepare and customizable to your taste, this recipe embodies the perfect blend of taste and nutrition. Dive into a vibrant, flavorful dish that’s as wholesome as it is tasty – a true kitchen favorite!
4
servings15
minutes8
minutes300
kcal30
minutes53
minutesKeep the screen of your device on
Ingredients
- Pasta Base
4 ounces elbow macaroni
1 tsp olive oil
- Vegetables
1 rib celery finely chopped
1/4 medium red bell pepper diced
2 tbsp red onion finely minced
2 tbsp sweet pickle relish
2 tbsp fresh dill chopped
- Creamy Sauce
1/2 cup vegan mayonnaise
1 tbsp sweet pickle juice
1/2 tbsp apple cider vinegar
1/2 tbsp granulated sugar
1 tsp mustard (yellow or dijon)
salt a pinch
freshly ground black pepper to taste
garlic powder a small pinch
- Alternative Ingredients:
Macaroni noodles: Substitute with gluten-free pasta or chickpea pasta for a gluten-free option.
Vegan mayo: Use homemade avocado dressing or a tahini-based dressing as alternatives.
Sweet pickles: Replace with diced dill pickles for a tangier flavor or sweet pickle relish.
Mustard: Swap with Dijon mustard or yellow mustard as per preference.
Apple cider vinegar: Use white vinegar or lemon juice as a substitute.
Granulated sugar: Replace with maple syrup or agave nectar for a natural sweetener.
Olive oil: Any neutral oil like vegetable oil can be used in place of olive oil.
Directions
- Cook the Pasta: Boil a pot of water and cook the elbow macaroni according to the package instructions, typically about 8 minutes. Once cooked, drain the noodles and rinse them thoroughly with cold water to stop the cooking process and prevent sticking. Optional: Drizzle with a teaspoon of olive oil and toss to keep the pasta separate.
- Prepare the Vegetables: While the pasta is cooking, finely chop the celery, red bell pepper, red onion, fresh dill, and sweet pickles. Add these diced vegetables to a large mixing bowl along with the drained macaroni noodles, ensuring an even distribution of all ingredients.
- Make the Creamy Dressing: In a separate medium-sized bowl, whisk together the vegan mayonnaise, sweet pickle juice, apple cider vinegar, granulated sugar, mustard, salt, black pepper, and garlic powder until the mixture is smooth and well combined. This should take about 2-3 minutes.
- Combine and Chill: Pour the prepared dressing over the noodle and vegetable mixture. Gently toss everything together until all components are thoroughly coated with the creamy dressing. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Optional: For enhanced flavor, let it chill longer or add more fresh dill before serving.
- Serve: Before serving, give the salad a good stir to redistribute the dressing. Taste and adjust seasoning if necessary. Serve chilled as a refreshing side dish or main course at your next gathering.
Equipment
- mixing bowls
- measuring cups and spoons
- colander
- chef’s knife
- cutting board
Nutrition Facts
- Calories: 300kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 250mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 800IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Classic Vegan Pasta Salad
Can I make this recipe gluten-free?
Yes, simply swap out the elbow macaroni for gluten-free pasta (corn, rice, or chickpea pasta are great options) to make this salad gluten-free.
What can I use instead of vegan mayo?
If you prefer a different base for the dressing, you can use a tahini dressing, avocado, or even a cashew-based cream as an alternative to vegan mayo.
How can I make this pasta salad sweeter?
To give the salad a sweeter flavor, you can increase the amount of sweet pickle relish or add a bit more granulated sugar or maple syrup to the dressing.
Can I add protein to this dish to make it a main course?
Absolutely! To turn this into a more substantial meal, add chickpeas, grilled tempeh, tofu cubes, or even vegan sausage for extra protein.
How long will this pasta salad keep in the fridge?
This pasta salad will last up to 5 days in the fridge when stored in an airtight container. Just give it a quick stir before serving again, as the dressing may settle.
