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Rachel White

Creamy Vegan Pasta Salad

Creamy Vegan Pasta Salad combines tender pasta, crisp vegetables, and a rich dairy-free dressing for an easy meal or side. It chills beautifully and tastes even better after resting.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1 cup peas thawed
  • 1 2 cup red onion finely diced
  • 1 4 cup parsley chopped
Creamy Dressing
  • 3 4 cup raw cashews soaked
  • 1 2 cup water
  • 3 tbsp lemon juice fresh
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 clove garlic
  • 1 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Blender
  • Knife
  • Cutting Board
  • Measuring Cups
  • Scoop
  • Freezer
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Blend cashews, water, lemon juice, oil, mustard, garlic, salt, and pepper until completely smooth and thick.
  3. Add pasta, cucumber, bell pepper, peas, onion, and parsley to a large bowl.
  4. Pour dressing over the mixture. Toss well until every piece looks glossy and evenly coated.
  5. Chill for 20 minutes, then stir again before serving for the creamiest texture.

Notes

For a softer texture, dress the salad while pasta is slightly warm. For a firmer bite, chill pasta first. Freeze extra dressing only; vegetables soften after thawing. Toss gently during assembly to keep shapes intact. Add dill, smoked paprika, pickles, or sun-dried tomatoes for flavor changes. Store covered in the refrigerator up to 4 days.