Creamy Vegan Pasta Salad
vegan recipes pasta salad
This is a quick and easy creamy pasta salad that is bright and colorful and a great idea to serve for Easter lunch.
Servings Prep Time Cook Time
6-8Serves 10minutes 10minutes
  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.
  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!