TRIED AND TRUE, CREAMY VEGAN PASTA SALAD MADE WITH SIMPLE, FRESH INGREDIENTS AND A TANGY DRESSING! A FAMILY FAVORITE AND SO EASY TO MAKE
Course vegan pasta salad
Cuisine American
Cook Time 6 minutesminutes
Total Time 6 minutesminutes
Calories
Author Divas Can Cook
Ingredients
1lbelbow macaroni
1 1/2cupsVegenaise vegan mayonnaise
1/3cupyellow mustard
1 1/2 - 2tablespoonsdiced jalapeñoscanned or jar
2tablespoonsminced garlicI used the jar of minced garlic + some of the juice
1/2teaspoonblack pepper
1/2teaspoonseasoning saltsea salt or smoked salt
1teaspoonsugar
1/2teaspoonItalian seasoning
1/2cupred onionfinely diced
1/2cupred bell peppersfinely diced
1/2cupyellow bell peppersfinely diced
1/2cupgreen bell peppersfinely diced
1/2cupceleryfinely diced
1cupcherry tomatoesdiced
1cupblack olivessliced
1/4- 1/2cupveggie bacon bitsoptional
Instructions
Cook pasta according to package in lightly salted water (Make sure water tastes kinda salty. This will help season the pasta) until slightly under al dente (I boiled for 6 minutes)
Drain and place in the fridge until cold (I do not rinse)
To make the dressing, in a large bowl add veganaise, mustard, jalapeños, garlic, black pepper, salt, sugar, and Italian seasoning until combined. ( You can blend if you want for a stronger jalapeño taste. Refrigerate dressing overnight for best results)
When pasta is cool, toss pasta with remaining vegetables, dressing, and veggie bacon bits if using.
Taste and add more salt and pepper if needed.
Serve cold and stir before serving.
Video
Notes
This is really good with veggie bacon bites! If you are worried about the pasta absorbing too much of the sauce, you can refrigerate the sauce and the pasta mixed with the veggies separately and then mix it all together when you are ready to serve it.