This is a quick and easy creamy vegan pasta salad that is bright and colorful and a great idea to serve for your easter lunch.
Creamy Vegan Pasta Salad
Ingredients
- Pasta Salad
- 375 Grams Wholewheat Pasta or pasta of choice
- 2 cups Frozen peas, thawed under some hot water
- 1 cob Corn, kernels only
- 20 small Pimento Stuffed Olives, halved
- 3 large Roasted red peppers (Capsicums), sliced pickled, store bought (in vinegar, salt, sugar and spices brine)
- 2 tsp Onion Flakes
- Creamy Dressing
- 1 cup Red Pepper Brine (pickling juice) or water mixed with lemon juice, or plant based milk for a creamier option
- 1 large Roasted red peppers (Capsicums) pickled, store bought (in vinegar, salt, sugar and spices brine)
- 1/4 cup Sunflower Seeds
- 2 medium Boiled Potatoes, peeled and cooled
- 1/2 small handful Fresh Basil
- 1 extra large Garlic clove
- 1-2 tbsps Jalapenos
Servings: Serves
Units:
Instructions
Pasta
- Boil pasta until al dente, drain and rinse off with cold water to stop the cooking process. Drain well and place in a large salad bowl.
- Add in the remaining pasta ingredients and leave some of the peas, corn kernels, olives and peppers for decorating the top of the salad at the end.
Dressing
- Place all of the dressing ingredients in a blender and blend for a minute or two until smooth and creamy.
- Add the dressing to the salad bowl and mix together with the pasta ingredients.
- Top with the reserved colorful veges for a bright, delicious and creamy looking pasta salad.
Recipe Notes
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
If you don't like red peppers, try some roasted eggplant for variation!
Also great with roasted pumpkin mixed through. YUM!
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I ordered your recipe book today!!!! Looking forward to the day it arrives.
Enjoy!!
This looks amazing!! Can’t wait to try this one… I’d eat it for breakfast today if I had the ingredients on hand!
First time I tried one of your recipes and I really loved it, so did my two year old 🙂 It was easy, quick and yummy! I’m 12 w pregnants and had terrible morning sickness the past weeks (the whole day, why they call it morning sickness…). I’m finally feeling better, time to give my baby some good food, your site is just the place to start 🙂
Thank you, Jesus, that I found this website! Anja you are amazing! I would have never thought of using boiled potatoes for the base of this tasty salad dressing. I have a feeling this will be my new favorite salad. But with all you fantastic recipes who knows.
So glad you like it as much as I do.
This recipe looks so good! I was wondering how many days would this last in the fridge and if this is meant to be eaten cold? I’m thinking of using this recipe for my meal prep 🙂
It will last about 5 days in the fridge and you eat it cold
If I do not want to use the pickled peppers, what can I use in their place?
Nice recipe! I am looking forward to giving it a try.
Whatever you like the taste of… roasted eggplant, sun-dried tomatoes, olives etc would all be great 🙂