Vegan Pasta Salad
Source
https://lovingitvegan.com/vegan-pasta-salad/
Ingredients
Salad
- 450g dry bowtie pasta (or penne, shells, elbow, fusilli)
- 2 medium stalks celery, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 2 spring onions, chopped
- 20 cherry tomatoes, halved
- 2 small cucumbers, sliced
- 20 green olives, halved
Sesame Soy Dressing
- 30ml sesame oil (2 Tbsp)
- 45ml soy sauce (3 Tbsp)
- 30ml maple syrup (2 Tbsp)
- ½ tsp crushed garlic
- ¼ tsp dried basil
- ¼ tsp dried oregano
Optional
- 60ml vegan mayonnaise (~¼ cup), or more to taste
Instructions
- Cook pasta per package instructions. Drain, rinse under cold water, drain again.
- While pasta cooks, chop celery, peppers, spring onions, cucumbers. Halve tomatoes and olives.
- Whisk dressing ingredients in a measuring jug.
- Add cooled pasta to a serving dish. Pile veggies on top and toss.
- Pour dressing over, toss to combine.
- Add vegan mayonnaise if using (start with ¼ cup, add more for creamier).
- Refrigerate. Keeps ~5 days.
Tips & Notes
- Serves ~6 as a side, ~4 as a main.
- Gets better after a few hours chilling — great make-ahead dish.
- Not freezer-friendly.
- Gluten-free: Use GF pasta + GF soy sauce or tamari.
- Mayo is optional — adds creaminess but salad is excellent without it.
Tags
recipe, vegan, salad, pasta, quick