Creamy Vegan Pasta Salad
A creamy, dairy-free pasta salad loaded with colorful vegetables, plant-based protein, and fiber. Quick to prepare in just 20 minutes, it’s perfect for meal prep, weekday lunches, or a light dinner. Naturally gluten-free and low in saturated fat, this salad is satisfying, refreshing, and bursting with flavor.
Equipment
- 1 large pot (for cooking pasta)
- 1 large mixing bowl – for combining salad
- 1 small mixing bowl – for preparing dressing
- Knife – for chopping vegetables
- Cutting board – for chopping vegetables
- Whisk – for mixing dressing
Ingredients
Salad Ingredients:
- 12 ounces gluten-free pasta
- 1 ½ cups broccoli florets finely chopped
- 1 cup grape tomatoes halved
- ¾ cup cucumber diced
- ¾ cup red bell pepper finely diced
- ¼ cup black olives sliced
- ¼ cup fresh basil loosely chopped
- ¼ cup pickled red onions
Dressing Ingredients:
- ⅓ cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the water. Once boiling, carefully add the gluten-free pasta, stirring occasionally to prevent sticking. Cook the pasta according to the package instructions until it reaches an al dente texture—firm to the bite but fully cooked. Avoid overcooking to prevent mushy pasta, especially with gluten-free varieties.
- Rinse and Cool the Pasta: Once the pasta is cooked, drain it thoroughly using a colander. Immediately rinse the pasta under cold running water to stop the cooking process and cool it down. This also helps the pasta hold its shape and prevents it from sticking together. Set aside in the colander while you prepare the vegetables.
- Chop the Vegetables: On a clean cutting board, finely chop the broccoli florets into small, bite-sized pieces. Halve the grape tomatoes and dice the cucumber into uniform cubes. Finely dice the red bell pepper and slice the black olives. Loosely chop fresh basil leaves for a fragrant touch. Finally, prepare the pickled red onions, ensuring they are in thin, delicate slices.
- Combine the Salad Base: In a large mixing bowl, add all the prepared vegetables: broccoli, tomatoes, cucumber, red pepper, olives, basil, and pickled onions. Gently toss them together with a large spoon to ensure an even distribution of colors, flavors, and textures. This creates the fresh, crunchy base of your salad.
- Prepare the Creamy Dressing: In a small mixing bowl, combine the vegan mayonnaise, Dijon mustard, olive oil, and lemon juice. Add the Italian seasoning, minced garlic, salt, and black pepper. Using a whisk, mix all ingredients vigorously until smooth and creamy. Taste the dressing and adjust seasoning if necessary, balancing tanginess, saltiness, and creaminess to your preference.
- Incorporate the Pasta: Once the pasta is cooled, gently fold it into the large bowl of vegetables. Use a large spoon or spatula to mix carefully, ensuring every piece of pasta is coated with a bit of the salad base. This helps the salad stay evenly textured and prevents the vegetables from settling at the bottom.
- Fold in the Dressing: Pour the prepared creamy dressing over the pasta and vegetable mixture. Using gentle folding motions, combine the dressing with the salad until every bite is coated. Be careful not to crush the vegetables or mash the pasta. The goal is to create a light, even coating that enhances flavor without overwhelming the fresh ingredients.
- Taste and Adjust Seasoning: Taste the salad and make any final seasoning adjustments. Add more salt, pepper, or a squeeze of fresh lemon juice if needed. This ensures the flavors are perfectly balanced before serving.
- Serve or Chill: The salad can be served immediately as a fresh, vibrant meal. For a more refreshing option, cover the bowl with plastic wrap or transfer it to an airtight container and chill in the refrigerator for 30–60 minutes. Chilling allows the flavors to meld beautifully, making the salad even more delicious.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for 3–5 days. Before serving, give the salad a gentle stir to redistribute the dressing and refresh the textures. The pasta and veggies maintain their crunch and flavor, making this salad an excellent option for meal prep and quick, healthy lunches.
Notes
- Use gluten-free pasta carefully; rinse with cold water after cooking to prevent sticking and preserve texture.
- Chop vegetables uniformly to ensure even flavor distribution and a visually appealing salad.
- Customize the salad by swapping vegetables or adding protein sources such as chickpeas, tofu, or tempeh.
- Whisk the dressing thoroughly to achieve a smooth, creamy consistency that evenly coats the pasta.
- For best flavor, chill the salad for 30–60 minutes before serving to allow the ingredients to meld.
- Adjust seasoning at the end for a perfectly balanced taste.
- This salad works well for meal prep and can last in the fridge for several days.
