💬 Let me know in the comments if you enjoyed my vegan pasta salad recipe?
▶️ Pasta Salad Recipe INGREDIENTS:
👉 Pasta Salad Dressing:
1/2 cup / 125g Plant-Based Yogurt (I have added oats yogurt, but non-vegans can use regular yogurt)
1/2 cup / 125g Vegan Mayonnaise (Non-vegans can use regular mayonnaise)
1 Teaspoon Dijon Mustard
1+1/2 to 2 Tablespoon White Vinegar or White wine vinegar
Salt to taste (I have added 1/2 Pink Himalayan Salt which is milder than the regular salt)
1 Teaspoon Sugar or to taste
(NOTE: I have added organic cane sugar but you could also add liquid sweetener of your choice eg. Maple syrup, agave etc. just adjust the quantity to your taste)
1/2 Teaspoon Ground Black Pepper or to taste
1/8 Teaspoon / a pinch of Cayenne Pepper (OPTIONAL)
3 Tablespoon / 9g Fresh Dill – finely chopped (If you find the flavour of dill too strong then reduce the quantity)
👉 To cook pasta:
200g / 2+1/4 cups approx. Rotini Pasta (or macaroni pasta)
8 cups of Boiling water
Generous amount of salt ( I have added 1/2 teaspoon salt)
👉 Other Ingredients:
3 cups / 320g (tips and seeds removed) / 1 English Cucumber (whole 433g by weight with seeds) – Remove the seeds of the cucumber and the tips and then thinly slice it
1/2 cup / 70g Celery – chopped (1 celery stalk approx.)
1/2 cup / 65g Red Onion – thinly sliced
▶️ METHOD:
👉 To cook pasta:
Bring 8 cups of water to a boil and add 1/2 teaspoon salt. Add the dry pasta and cook as per package instructions. Once cooked drain the pasta and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients.
👉 To prepare the salad dressing:
To a bowl add the plant based yogurt, vegan mayonnaise, dijon mustard, white vinegar, salt, black pepper, cayenne pepper, chopped fresh dill and mix well.
✅ PLEASE NOTE: IF YOU LIKE THE SALAD DRESSING SWEET INCREASE THE SUGAR QUANTITY AND IF YOU LIKE IT TANGY INCREASE THE VINEGAR. It tastes good both ways.
👉 Cut the cucumber lengthwise. Then remove the seeds with a spoon and chop it into thin slices. Chop the celery and slice the red onion as well. Transfer the chopped celery, sliced cucumber, onion and cooked pasta. Add the dressing and mix well. Cover and chill it in the refrigerator for 40 to 45 minutes before serving.
This recipes is perfect make ahead salad for your summer barbecue parties and also for meal prep / meal planning, as it stores in the refrigerator for up to 4 days (if stored well in an airtight container)
▶️ IMPORTANT TIPS:
👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste
👉 I have added organic cane sugar to the dressing but you could add liquid sweetener of your choice instead eg. Maple syrup, agave etc. just adjust the quantity to your taste
👉 IF YOU LIKE THE SALAD DRESSING SWEET INCREASE THE SUGAR QUANTITY AND IF YOU LIKE IT TANGY INCREASE THE VINEGAR. It tastes good both ways
👉 After you mix the dressing with the pasta and veggies, CHILL IT IN THE REFRIGERATOR FOR 40 TO 45 MINUTES BEFORE SERVING. This will allow the flavours to blend and it tastes good cold
👉 This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days (if stored well in an airtight container)
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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