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Creamy Vegan Pasta Salad

Recipe for a creamy vegan Pasta Salad, that is perfect to bring to BBQs or potlucks! It’s ideal for hot summer days and ready in 30 minutes!

creamy vegan pasta salad

Get ready to be the star of every summer gathering this season with this mouthwatering recipe for a Creamy Vegan Pasta Salad. This dish is not only irresistibly creamy and bursting with flavor, but it’s also incredibly convenient, making it the perfect addition to BBQs, potlucks, or any outdoor gathering.

With its quick preparation time of just 30 minutes, you’ll have more time to get out and soak up the sun, instead of slaving away in the hot kitchen.

This creamy vegan Pasta Salad is the perfect dish for the summer because it’s served cold and really easy to make.

I’ve used farfalle/bow-tie pasta (make sure they are vegan, so without eggs), canned corn, mini cucumbers, cherry tomatoes, arugula from the garden, dill, and made my own mayo-like dressing.

But of course, you can be creative with the add-ins or simply skip ingredients. You could also make a Mediterranean-inspired pasta salad with olives, dried tomatoes, and artichokes. Oh, I think this should be a future recipe (note to myself).

If you have a spontaneous picnic, BBQ, or potluck coming up and don’t know what to bring, make this creamy vegan Pasta Salad! It’s a real crowd-pleaser.

creamy vegan pasta salad

How to make this Creamy Pasta Salad

As always you will find the whole recipe with detailed measurements in the printable recipe box below but I want to give you an overview of the key ingredients and basic steps with step-by-step photos first.

The ingredients

You will need:

  • pasta: I’m using bow-tie pasta, but penne or fusilli are also good choices for pasta salad
  • cherry tomatoes: small tomatoes are more flavorful and better for pasta salad because they hold their shape better
  • mini cucumbers or a regular cucumber
  • canned corn
  • arugula
  • dill
  • for the dressing:
    • unsweetened soy milk
    • neutral oil e.g. canola or rapeseed oil or sunflower
    • apple cider vinegar
    • Dijon mustard
    • kala namak
    • lemon juice
    • maple syrup

A dressing shortcut would be to mix store-bought mayo with water or pickle brine to thin it out, and add mustard.

The basic steps

bow tie pasta
Step 1: Cook the pasta. Once it’s done, rinse it with cold water and drain it.
Pasta Salad Dressing
Step 2: Use an immersion blender to make the dressing. Add all the ingredients for the dressing except the oil, blend, then add the oil little by little while blending. Blend for 3-4 minutes until slightly thickened.
vegan pasta salad dressing
Step 3: Add the dressing and dill into a large bowl.
pasta, tomatoes, cucumber, corn in a bowl
Step 4: Add the drained pasta, corn, halved tomatoes, chopped cucumbers, and chopped arugula.
creamy vegan pasta salad
Step 5: Give it a good mix, then it’s ready to serve!

More Vegan Summer Recipes

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I hope you enjoy this creamy vegan Pasta Salad as much as I do! Let me know if you give it a try!

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Cheers, Bianca

creamy vegan pasta salad

Creamy Vegan Pasta Salad

Elephantastic Vegan
Recipe for a creamy vegan Pasta Salad, that is perfect to bring to BBQs or Potlucks! It’s ideal for hot summer days and ready in 30 minutes!
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine German
Servings 4 people
Calories 209 kcal


  • 2 cups vegan bow tie pasta
  • 1 cup cucumber chopped
  • 1 cup canned corn
  • 1 cup cherry tomatoes halved
  • 1/4 cup arugula chopped
  • 1 tablespoon dill chopped
  • salt to taste

Dressing Sauce*

  • 1/4 cup unsweetened soy milk
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon kala namak Himalayan Black Salt
  • 1 teaspoon lemon juice
  • 1/3 cup rapeseed oil or any neutral vegetable oil


  • Cook the pasta. Once it's done, rinse it with cold water, drain it, and set it aside.
  • With an immersion blender, blend all the ingredients except the oil for the dressing. Then add the oil little by little while blending. Blend for additional 3-4 minutes until slightly thickened.
  • In a large bowl, add the dressing, dill, drained pasta, halved cherry tomatoes, corn, chopped cucumber, and arugula. Give it a good mix. Add salt to taste.
  • Then it's ready to serve or you can store it in the fridge for up to 2 days.


*For the dressing, I’m kind of like making my own mayonnaise but thinner. Alternatively, you can also mix store-bought mayo with water (or pickle brine) to make it thinner and saucier.


Calories: 209kcalCarbohydrates: 8gProtein: 2gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 3gSodium: 404mgPotassium: 203mgFiber: 1gSugar: 2gVitamin A: 278IUVitamin C: 11mgCalcium: 34mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Thursday 6th of July 2023

I made this for dinner this evening. I didn't expect the vegan mayo part of the recipe to work, but it really did!

I didn't have soy milk, so I replaced it with water plus a dab (maybe 2 teaspoons) of almond butter.

We all liked it -- neat!


Monday 24th of August 2015

Yum!!! I really need to try this!!

Ayal @ Love Low Fat

Tuesday 18th of August 2015

This looks so good! Was a fave of mine growing up before I went vegan, I'm super excited to try it!


Wednesday 19th of August 2015

Yeay! In the beginning of going vegan I thought I'd have to give up sooo many dishes.. but then I've found a very delicious vegan alternative for pretty much everything. We even have vegan mayo now in the stores.. how cool is that? :)

Rebecca @ Strength and Sunshine

Tuesday 18th of August 2015

Haha, I was JUST thinking about doing a German potato salad, but pasta salad sounds fantastic!!!


Monday 31st of August 2015

you should try polish potato salad, it's better than the german one (trust me, I tasted both since I live in germany and am half polish)


Wednesday 19th of August 2015

hahaha isn't it weird it's called a salad but it's not really one? A potato salad is really good too! That's the stuff I grew up with so.. these wanna-be-salads :) will always have special place in my heart.