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!
Servings 4 people
Calories 209kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 209kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 404mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg