Creamy Vegan Pasta Salad

/Creamy Vegan Pasta Salad

Creamy Vegan Pasta Salad

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
Servings Prep Time
6-8Serves 10minutes
Cook Time
Votes: 17
Rating: 4.29
You:
Rate this recipe!
10minutes
Print Recipe
vegan recipes pasta salad
Servings Prep Time
6-8Serves 10minutes
Cook Time
Votes: 17
Rating: 4.29
You:
Rate this recipe!
10minutes
Print Recipe
vegan recipes pasta salad
Ingredients
Servings: Serves Units:
Instructions
Pasta
  1. 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.
  2. 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
  1. Place all of the dressing ingredients in a blender and blend for a minute or two until smooth and creamy.
  2. Add the dressing to the salad bowl and mix together with the pasta ingredients.
  3. 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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By |2016-03-25T14:21:52+00:00March 26th, 2016|Recipe, Videos|10 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

10 Comments

  1. N.Ramos March 29, 2016 at 3:07 am - Reply

    I ordered your recipe book today!!!! Looking forward to the day it arrives.

    • Anja March 30, 2016 at 10:54 am - Reply

      Enjoy!!

  2. Jennifer Schmidt April 1, 2016 at 10:55 pm - Reply

    This looks amazing!! Can’t wait to try this one… I’d eat it for breakfast today if I had the ingredients on hand!

  3. Vanessa January 12, 2017 at 11:17 pm - Reply

    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 🙂

  4. Kathleen August 27, 2017 at 8:24 am - Reply

    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.

    • Anja August 28, 2017 at 5:00 pm - Reply

      So glad you like it as much as I do.

  5. Annie September 4, 2017 at 11:24 am - Reply

    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 🙂

    • Anja September 7, 2017 at 11:52 am - Reply

      It will last about 5 days in the fridge and you eat it cold

  6. rosemary February 11, 2018 at 1:23 pm - Reply

    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.

    • Anja February 15, 2018 at 10:24 am - Reply

      Whatever you like the taste of… roasted eggplant, sun-dried tomatoes, olives etc would all be great 🙂

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