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
Scale
- 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