Creamy Vegan Pasta Salad Recipes
CREAMY VEGAN MACARONI SALAD
Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad-tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar-but swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely.
- Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
- Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.
CREAMY VEGAN PASTA SALAD
I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!
Provided by btnymeg
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
- Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
- Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g
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