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Vegan Pasta Salad

This creamy vegan macaroni salad recipe will impress your family and friends. And best of all, you can make it the night before and store in a fridge.
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 400 g macaroni
  • 1 red bell pepper
  • 1 red onion
  • 3 celery stalks
  • 2 carrots
  • Ingredients for the dressing:
  • 1 cup soaked cashews in hot water for 15 minutes or in a refrigerator overnight
  • 2 tbsp dijon mustard
  • 1 tbsp agave
  • 1 tbsp nutritional yeast
  • 1 juice of lemon
  • 1 tsp salt
  • a pinch of black pepper
  • 3-5 tbsp water

Instructions
 

  • Cook the pasta "al dente" in a salted boiling water. ( Start tasting the pasta after six or seven minutes, It should feel firm, but not too crunchy,) After cooked, rinse under cold water.
  • Chop the bell pepper, onion and celery to small pieces and grate or chop the carrots.
  • Add all dressing ingredients to a blender and blend until smooth. Start with 3 tbsp of water and add more water 1 tablespoons at a time if it's too thick. This dressing is at its best when a little bit runny.
  • Combine all in a large bowl and mix well until the dressing is fully coated over macaroni and veggies.
  • Add salt and pepper to taste.
  • Store vegan pasta salad in a fridge in an airtight container, It will last good at least 4-5 days.