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Creamy Vegan Pasta Salad Recipe

Creamy Vegan Pasta Salad Recipe:

Pasta salads are a versatile and delightful addition to any meal or gathering, and this creamy vegan version brings a burst of flavors and textures. Packed with colorful vegetables, a creamy dressing made from wholesome ingredients, and al dente pasta, this recipe strikes the perfect balance between freshness and creaminess. Whether as a side dish or a standalone meal, it's sure to satisfy taste buds and leave everyone asking for seconds. Follow this step-by-step guide to create a tantalizing creamy vegan pasta salad that's both easy to prepare and a crowd-pleaser!


  1. 8 oz (about 225g) pasta of your choice (penne, fusilli, or any preferred shape)
  2. 1 cup cherry tomatoes, halved
  3. 1 cup cucumber, diced
  4. 1/2 cup red bell pepper, diced
  5. 1/4 cup red onion, finely chopped
  6. 1/4 cup black olives, sliced (optional)
  7. Fresh parsley, chopped (for garnish)

For the dressing:

  1. 1 cup raw cashews, soaked in water for minimum 2 hours or overnight
  2. 1/4 cup water (adjust for desired consistency)
  3. 2 tablespoons lemon juice
  4. 2 cloves garlic, minced
  5. 2 tablespoons nutritional yeast
  6. 1 tablespoon Dijon mustard
  7. Salt and pepper to taste


1.Prepare the Pasta:

Boil the pasta in a large pot of salted boiling water, according to the cooking directions specified on the package .Different types of pasta may have different cooking times, so check to make sure the pasta is cooked through.. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process which helps to prevent the pasta from sticking together.

2.Make the Creamy Dressing:

Drain the soaked cashews and rinse them thoroughly. Place the cashews in a blender.
Add water, lemon juice, minced garlic, nutritional yeast, Dijon mustard, salt, and pepper to the blender with the cashews.
Blend the ingredients until smooth and creamy. Depending on the desired consistency, adjust the amount of water. The dressing should be creamy and pourable. Taste and adjust seasonings if needed.

3.Prepare the Salad Ingredients:

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and sliced black olives if you're using them.

4.Combine and Toss:

Pour the creamy dressing over the pasta and veggies in the mixing bowl.
Gently mix everything together until the pasta and vegetables are evenly coated with the dressing. Take care not to break the pasta while mixing.

5.Garnish and Chill:

Sprinkle freshly chopped parsley over the pasta salad as a garnish.
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes before serving. Chilling allows the flavors to meld together.

6.Serve and Enjoy:

Once chilled, give the salad a final toss before serving.
Enjoy your creamy vegan pasta salad as a refreshing and flavorful dish!

Feel free to modify the veggies or add in some roasted vegetables for added depth of flavor. Adjust the seasoning according to your taste preferences, and this dish will be a hit at any gathering!

Nutrition Facts (per serving, based on 4 servings):

  • Calories: 350-400 calories per serving   
  • Total Fat: 15-20g Saturated
  • Fat: 2-3g  
  • Carbohydrates: Around 45-50g  
  • Fiber: 5-7g 
  • Sugar: 3-5g  
  • Protein: 10-12g 
  • Sodium:  300-400mg(based on Salt)

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