Creamy Vegan Pasta Salad

Creamy Vegan Pasta Salad Recipe: A Delicious Plant-Based Dish

Creamy vegan pasta salad is a delightful and satisfying dish that’s perfect for picnics, potlucks, or as a side dish for any meal. This recipe features tender pasta, crunchy vegetables, and a creamy, dairy-free dressing. It’s packed with flavor and nutrients, making it a favorite among vegans and non-vegans alike. Here’s how to make a delicious creamy vegan pasta salad that will impress everyone at the table.


For the Pasta Salad:

  • 8 ounces (about 225 grams) of pasta (such as fusilli, penne, or rotini)
  • 1 cup of cherry tomatoes, halved
  • 1 cup of cucumber, diced
  • 1/2 cup of red bell pepper, diced
  • 1/2 cup of green bell pepper, diced
  • 1/4 cup of red onion, finely chopped
  • 1/4 cup of black olives, sliced (optional)
  • 1/4 cup of fresh parsley, chopped
  • Salt and black pepper to taste

For the Creamy Dressing:


  • 1/2 cup of raw cashews, soaked in hot water for 1 hour or in cold water overnight
  • 1/4 cup of water
  • 2 tablespoons of lemon juice
  • 1 tablespoon of apple cider vinegar
  • 1 clove of garlic, minced
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of onion powder
  • Salt and black pepper to taste

Optional Add-ins:

  • 1/4 cup of shredded carrots
  • 1/4 cup of sliced radishes
  • 1/4 cup of chopped celery
  • 1/4 cup of diced avocado


1. Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until al dente.
  • Drain the pasta and rinse under cold water to stop the cooking process. Drain well and set aside.
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2. Prepare the Vegetables:

  • In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, green bell pepper, red onion, black olives (if using), and fresh parsley. Add any optional add-ins of your choice.

3. Make the Creamy Dressing:

  • In a blender or food processor, combine the soaked cashews, water, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, onion powder, salt, and black pepper.
  • Blend until smooth and creamy, scraping down the sides of the blender as needed. If the dressing is too thick, add more water, 1 tablespoon at a time, until you reach the desired consistency.

4. Assemble the Salad:

  • Add the cooked and cooled pasta to the bowl of vegetables.
  • Pour the creamy dressing over the pasta and vegetables.
  • Gently toss until everything is well coated with the dressing.

5. Chill and Serve:

  • Cover the bowl with plastic wrap or a lid and refrigerate the vegan pasta salad for at least 1 hour to allow the flavors to meld together.
  • Before serving, give the salad a final stir and taste for seasoning, adding more salt or black pepper if needed.
  • Serve chilled and enjoy!

Tips for the Perfect Creamy Vegan Pasta Salad

  1. Soak Cashews: Soaking the cashews helps to soften them, making them easier to blend into a creamy dressing. If you’re short on time, you can also boil the cashews for 10 minutes to soften them quickly.
  2. Customize Vegetables: Feel free to customize the vegetables based on your preferences or what you have on hand. You can add in any of your favorite veggies to make the salad your own.
  3. Adjust Dressing Consistency: If the dressing is too thick, you can thin it out with a little more water until you reach your desired consistency.
  4. Make Ahead: This vegan pasta salad can be made ahead of time and stored in the refrigerator for up to 2-3 days. Just give it a good stir before serving.
  5. Serve with Fresh Herbs: Garnish the pasta salad with additional chopped fresh parsley or other herbs for a burst of freshness and color.
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This creamy vegan pasta salad is a delicious and nutritious dish that’s sure to please everyone. With its creamy dressing and colorful vegetables, it’s perfect for any occasion. Enjoy this flavorful plant-based dish as a side or main course!




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