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Close-up of vegan pasta salad with visible rotini, creamy dressing, on wood.

Vegan Pasta Salad

A delicious and easy-to-make vegan pasta salad, perfect for potlucks, picnics, or a light lunch. Packed with fresh vegetables and a creamy vegan dressing, it's a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 1 pound pasta rotini, penne, or your favorite shape
  • 1 cup vegan mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup or agave optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped bell pepper any color
  • 1/4 cup chopped fresh parsley
  • 1/2 cup pitted and sliced black olives optional
  • 1/2 cup cooked peas optional

Method
 

  1. Cook pasta, drain, and rinse with cold water. Cool completely.
  2. Whisk together vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup (if using), salt, and pepper.
  3. Add cooled pasta, celery, red onion, bell pepper, parsley, olives (if using), and peas (if using) to the bowl with the dressing.
  4. Stir well to combine.
  5. Refrigerate for at least 30 minutes.
  6. Serve chilled and enjoy!

Notes

Feel free to add other vegetables like cherry tomatoes or cucumbers for extra flavor and texture.