Description
A bright, tasty, and effortless 15 Minute Vegan Pasta Salad bursting with fresh vegetables, smoky hints, and creamy plant-based richness. Perfect for a quick lunch, vibrant picnic side, or crowd-pleasing dish with minimal effort and maximum taste.
Ingredients
Scale
Pasta
- 200g short pasta (fusilli or penne)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1 red bell pepper, chopped
- 1/2 cup olives, sliced
- 1/4 cup fresh basil leaves, roughly chopped
Dressing
- 1/2 cup cashew cream (plant-based)
- 2 tbsp apple cider vinegar (natural)
- 3 tbsp olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp garlic powder (natural)
- 1 tsp smoky paprika
- 1/4 tsp natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package instructions, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the veggies: While pasta cooks, chop cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces. Slice olives and roughly chop basil leaves. Set aside.
- Whip up the dressing: In a bowl, combine cashew cream (plant-based), apple cider vinegar (natural), olive oil (natural), vegetarian Worcestershire sauce (natural), garlic powder (natural), smoky paprika, salt, pepper, and natural gelling agent. Whisk until smooth and creamy, adjusting seasoning as needed.
- Toss everything together: In a large bowl, combine cooled pasta, chopped vegetables, and dressing. Gently toss to evenly coat all ingredients with the creamy dressing.
- Chill and serve: Refrigerate the salad for at least 10 minutes before serving to allow flavors to meld and for a refreshing texture.
Notes
- Use pasta shapes with grooves like fusilli or penne for better dressing cling.
- Rinse pasta with cold water to avoid overcooking and keep salad cool.
- Prepare dressing ahead for enhanced flavor blending.
- Adjust seasoning gradually to balance tanginess, creaminess, and spice.
- Toss gently to maintain crisp veggies and intact pasta texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan pasta salad, quick pasta salad, plant-based salad, gluten free pasta salad, easy vegan lunch
