Vegan Creamy Pasta Salad

Vegan Creamy Pasta Salad

This Vegan Creamy Pasta Salad is packed full of veggies in a mayonnaise based dressing. It’s perfect for lunch! Get the recipe below.

Pasta salad

Pasta salads make the perfect lunch. They are filling so you don’t feel hungry throughout the afternoon and can be packed full of nutritious veggies.

For these reasons pasta salads are some of my favourite, go to recipes.

What I particularly like about this recipe is that you can make it ahead so it’s ready when you need it. You can easily prep it the night before then take it to school, university or work. It will also last in the fridge for a day or two so you can prep a big batch in advance.

Vegan Creamy Pasta Salad

How to make this creamy pasta salad

Making this salad couldn’t be easier. Other than the pasta all of the ingredients are raw.

Simply cook your pasta according to the instructions on the packet then leave to cool. You can accelerate this by running it under cool water but if you do so be careful to make sure it’s dry before mixing with the dressing – otherwise it will make it too thin to cling to the pasta.

The veggies are all chopped nice and fine so that you can get a few of them in every bite.

Once you’ve combined the veggies and the pasta simply stir through the mayonnaise with a squirt of lemon juice and season well.

If you want to take this recipe to the next level, why not make your own vegan mayonnaise. Find out how to here.

Vegan Creamy Pasta Salad

The recipe

Vegan Creamy Pasta Salad

Vegan Creamy Pasta Salad

This Vegan Creamy Pasta Salad is packed full of veggies in a mayonnaise based dressing. It's perfect for lunch!
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch, Salad
Cuisine British
Servings 2 people
Calories 574.87 kcal

Ingredients
  

  • 150 grams pasta
  • 0.5 red onion
  • 1 red pepper
  • 165 g tinned sweetcorn drained weight
  • 3 inch cucumber
  • 4 chestnut mushrooms
  • 4 tbsp vegan mayonnaise
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instructions
 

  • Cook the pasta according to the packet's instructions (usually 10 – 15 minutes).
  • While the pasta cooks dice the vegetables except the mushrooms which should be thinly sliced.
  • Drain the pasta and leave to cool once cooked.
  • Once the pasta is cool combine all of the ingredients and stir well until the mayonnaise is coating all of the pasta and vegetables.
  • Serve cold.

Nutrition

Calories: 574.87kcalCarbohydrates: 83.77gProtein: 14.53gFat: 20.64gSaturated Fat: 2.42gPolyunsaturated Fat: 1.03gMonounsaturated Fat: 0.45gSodium: 171.23mgPotassium: 704.9mgFiber: 6.39gSugar: 10.35gVitamin A: 2083.66IUVitamin C: 85.75mgCalcium: 36.9mgIron: 1.83mg
Keyword cherry tomatoes, cucumber, pasta, red pepper, sweetcorn, vegan mayonnaise
Tried this recipe?Let us know how it was!

More salad recipes

The lunch archives

For the full range of lunch recipes check out the lunch recipe archive.



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.