A creamy vegan pasta salad recipe, perfect to bring to a barbecue or potluck! It’s ideal for hot summer days and ready in 30 minutes!
Get ready to be the star of every summer gathering this season with this mouthwatering recipe Creamy Vegan Pasta Salad. Not only is this dish irresistibly creamy and bursting with flavor, but it’s also incredibly convenient, making it the perfect addition to a BBQ, potluck, or any outdoor gathering.
Just with its quick preparation time 30 minutesYou’ll get more time to get outside and soak up the sun, instead of slaving away in the hot kitchen.
This creamy vegan pasta salad is the perfect dish for summer because it served cold And indeed Easy to make.
I used farfalle/bow-tie pasta (make sure they’re vegan, so eggless), canned corn, mini cucumbers, cherry tomatoes, garden arugula, dill, and made dressings like my own mayo.
But of course, you can get creative with add-ins or skip components. You can also make a Mediterranean-inspired pasta salad with olives, sun-dried tomatoes and artichokes. Oh, I think this should be a future recipe (note to self).
If you have a spontaneous picnic, BBQ or potluck coming up and you don’t know what to bring, make this creamy vegan pasta salad! It’s a real crowd-pleaser.
How to make this creamy pasta salad
As always you’ll find the full recipe with detailed measurements in the printable recipe box below, but I’d first like to give you an overview of the key ingredients with step-by-step photos.
material
You will need:
- Pasta: I’m using bow-tie pasta, but penne or fusilli pasta are also good choices for salad.
- Cherry Tomatoes: Smaller tomatoes are tastier and better for pasta salads because they keep their shape better
- Small cucumber or a regular cucumber
- Canned corn
- Arugula
- Deal
- For the dressing:
- unsweetened soy milk
- Neutral oils such as canola or rapeseed oil or sunflower
- Apple cider vinegar
- Dijon mustard
- Called Kala
- lemon juice
A dressing shortcut is to dilute store-bought mayo with water or pickle brine and add mustard.
basic steps
More Vegan Summer Recipes
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I hope you enjoy this creamy vegan pasta salad as much as I do! Let me know if you give it a try!
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Cheers, Bianca
Creamy Vegan Pasta Salad
A creamy vegan pasta salad recipe, perfect to bring to BBQs or Potlucks! It’s ideal for hot summer days and ready in 30 minutes!
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Cook the pasta. Once it is done, rinse it with cold water, drain it and keep it aside.
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With an immersion blender, blend all the ingredients except the oil for the dressing. Then add oil little by little while blending. Blend an additional 3-4 minutes until slightly thickened.
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In a large bowl, add the dressing, dill, drained pasta, halved cherry tomatoes, corn, sliced cucumber and arugula. Mix well. Add salt to taste.
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Then it is ready to serve or you can store it in the fridge for up to 2 days.
* For the dressing, I like to make my own mayonnaise but thinner. Alternatively, you can mix store-bought mayo with water (or pickle brine) to make it thinner and saucier.
Calories: 209kcalSugars: 8gProtein: 2gFat: 19gSaturated Fat: 2gPolyunsaturated Fats: 13gMonounsaturated fats: 3gSodium: 404mgPotassium: 203mgFiber: 1gSugar: 2gVitamin A: 278IUVitamin C: 11mgCalcium: 34mgIron: 1mg
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