Description
A delicious and satisfying creamy vegan pasta salad packed with nutritious veggies and a tangy dressing, perfect for gatherings or meal prep.
Ingredients
- 2 cups whole-wheat elbow pasta
- 1/2 bell pepper, diced
- 1/3 cup corn
- 1 stalk celery, diced
- 2 tablespoons diced red onion
- 1/2 cup vegan mayonnaise
- 3 teaspoons white vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon white sugar (Optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the pasta: Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until it’s tender yet firm to the bite, about 8 minutes. Once cooked, strain the pasta and rinse it under cold water. Drain well.
- Prepare the vegetables: In a large mixing bowl, combine the diced bell pepper, corn, diced celery, and red onion.
- Make the dressing: In a small bowl, mix together the vegan mayo, white vinegar, Dijon mustard, sugar (if using), salt, and black pepper. Whisk until all ingredients are well combined.
- Combine everything: Pour the dressing over the bowl of vegetables. Add the cooled pasta and toss everything together until well mixed.
- Adjust seasoning: Taste the pasta salad and adjust seasonings as needed. Add more salt, pepper, or vinegar, if desired.
- Chill before serving: Cover the pasta salad and let it cool in the fridge for at least 90 minutes before serving. Stir occasionally to ensure the sauce mixes evenly with the pasta.
Notes
Allowing the salad to chill for a while helps the flavors meld beautifully. Customize to your taste by adding different veggies, nuts, or seeds.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan