Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I made this Creamy Vegan Pasta Salad with Dairy-Free Dressing. It was a sunny Sunday afternoon, and I wanted something fresh, comforting, and full of love to bring together my friends for a casual lunch. The kitchen was buzzing with laughter, and as I stirred the creamy dressing into the colorful pasta, I realized cooking is really about connection. This salad has been a staple in my home ever since whether it’s a family picnic, a lunch with friends, or just a cozy meal for myself.
This vegan pasta salad is creamy without any dairy, bright with fresh veggies, and packed with flavors that hug your taste buds. Every bite reminds me of how food can create joy and bring people together. Over the years, I’ve perfected this recipe, making it both simple and indulgent just like cooking should be. Whether you’re a seasoned vegan or just curious about plant-based meals, this Creamy Vegan Pasta Salad with Dairy-Free Dressing will make your heart (and tummy) happy.
Why I Love Making This Recipe
There’s something magical about a salad that feels indulgent yet light. I love this recipe because it proves you don’t need cheese or cream to have a rich, satisfying flavor. The dairy-free dressing is silky, tangy, and herby, coating every piece of pasta perfectly. I often make a double batch because it disappears so quickly in my home and I love seeing the smiles when someone takes that first bite.
Making this salad is also a creative moment for me. I toss in whatever fresh vegetables I have on hand: cherry tomatoes, bell peppers, cucumbers, or even some crunchy kale. It’s flexible, forgiving, and full of love which is exactly how I like my cooking to be.
Ingredients & Little Kitchen Secrets
Here’s my go-to ingredient list for the Creamy Vegan Pasta Salad with Dairy-Free Dressing:
- 300g fusilli or penne pasta (use gluten-free if preferred)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
For the Dairy-Free Dressing:
- 1/2 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2-3 tbsp olive oil
Little Kitchen Secrets:
- Cook your pasta just al dente. Overcooked pasta turns mushy when chilled.
- Toss the salad while the pasta is slightly warm; it helps the dressing cling better.
- Fresh herbs elevate the flavors never skip them!
How I Make It, Step by Step
- Cook the pasta in salted water according to the package instructions. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine cherry tomatoes, bell peppers, cucumber, red onion, carrots, and herbs.
- Prepare the dressing: In a small bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, pepper, and olive oil.
- Add the pasta to the vegetables and pour the dressing over. Gently toss until every piece is coated.
- Taste and adjust seasoning. Sometimes I add a splash more vinegar for brightness or a pinch of salt to enhance flavors.
- Chill for at least 30 minutes before serving to let the flavors meld.
How I Serve It at Home
I often serve this Creamy Vegan Pasta Salad with Dairy-Free Dressing in a large, cheerful bowl for family-style sharing. Sometimes I sprinkle extra fresh herbs or a few roasted sunflower seeds on top for crunch. I love pairing it with warm crusty bread or vegan garlic toast. For picnics, I pack it in a mason jar and let everyone scoop their own portions. It’s always a crowd-pleaser and looks gorgeous on any table.
Storage, Reheating & Make-Ahead Tips
- Store in an airtight container in the fridge for up to 3 days.
- This salad is best served cold, so no reheating needed.
- Make the dressing ahead of time; it can be stored in the fridge for up to a week.
- If prepping for a party, assemble everything but toss the pasta with the dressing just before serving to keep it fresh and creamy.
100-Word Short Version
This Creamy Vegan Pasta Salad with Dairy-Free Dressing is my go-to for fresh, comforting meals. I combine al dente pasta, cherry tomatoes, bell peppers, cucumber, carrots, and herbs, then coat it with a silky, tangy dairy-free dressing made with vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, garlic, and olive oil. Toss while slightly warm, chill, and serve. It’s perfect for family lunches, picnics, or cozy dinners. Bright, colorful, and indulgent without dairy, this salad brings warmth, joy, and connection to the table simple, heartfelt, and always disappearing fast.
Recipe Card Section
⏱️ Time
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
🛒 Ingredients
- 300g fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Dairy-Free Dressing:
- 1/2 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2-3 tbsp olive oil
👩🍳 Instructions
- Cook pasta according to package instructions; drain and rinse under cold water.
- Mix all vegetables and herbs in a large bowl.
- Whisk together dressing ingredients.
- Toss pasta with vegetables and dressing.
- Taste and adjust seasoning.
- Chill 30 minutes before serving.
📝 Notes
- Use fresh herbs for best flavor.
- Pasta can be gluten-free.
- Make dressing ahead for convenience.
- Salad keeps up to 3 days in the fridge.
🍽️ Nutrition (per serving)
- Calories: 280 kcal
- Protein: 6g
- Fat: 14g
- Saturated Fat: 1.5g
- Carbs: 34g
- Fiber: 4g
- Sugar: 5g
- Sodium: 220mg
Creamy Vegan Pasta Salad with Dairy-Free Dressing
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
- Diet: Vegan
Description
This Creamy Vegan Pasta Salad with Dairy-Free Dressing is a cozy, heartwarming dish perfect for family meals. Al dente pasta tossed with fresh vegetables and a silky, tangy dairy-free dressing creates a colorful, indulgent, and comforting meal that everyone will love.
Ingredients
- 300g fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2–3 tbsp olive oil
Instructions
- Cook pasta according to package instructions; drain and rinse under cold water.
- Mix all vegetables and herbs in a large bowl.
- Whisk together dressing ingredients.
- Toss pasta with vegetables and dressing.
- Taste and adjust seasoning.
- Chill 30 minutes before serving.
Notes
Use fresh herbs for best flavor. Pasta can be gluten-free. Make dressing ahead for convenience. Salad keeps up to 3 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Conclusion
Every time I make this Creamy Vegan Pasta Salad with Dairy-Free Dressing, I’m reminded why I cook: to create moments of connection, comfort, and joy. It’s simple, colorful, and brimming with love perfect for busy weekdays or relaxed weekends. The creamy, dairy-free dressing brings everything together, while fresh veggies make every bite refreshing. Cooking this salad isn’t just about following a recipe; it’s about gathering around the table, sharing stories, and enjoying life’s small, flavorful moments. I hope it brings warmth and happiness to your kitchen just like it does to mine.