6 Easy Vegan Pasta Salad For Beginner

After I share some recipes about brownies now I will share some recipes about vegan pasta salad. you certainly can imitate it to make delicious dishes.

 

First Vegan Pasta Salad Recipes:

Pasta Salad With Creamy Mustard for Winter

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vegan pasta salad seasoning Pasta Salad With Creamy Mustard

Makes 4 servings

The hearty character of the dressing and vegetables makes this an ideal choice for a winter salad and a good addition to a buffet table or potluck. The dressing is also perfect for a green salad, so you may want to double that part of the recipe to use again later.

8 ounces ziti

21⁄2 cups broccoli florets

1 small red onion, chopped

2 medium carrots, grated

11⁄2 cups frozen peas, thawed

1⁄2 cup silken tofu, drained

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

2 tablespoons olive oil

1⁄2 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

  1. In a large pot of boiling salted water, cook the ziti, stirring occasionally, until al dente, about 10 minutes. About 2 minutes before the pasta is finished cooking, stir in the broccoli. Drain and rinse the pasta and broccoli under cold water. Transfer the pasta and broccoli to a large bowl and add the onion, carrots, and peas. Set aside.
  2. In a blender or food processor, combine the tofu, mustard, vinegar, oil, salt, and pepper and blend until smooth. Taste, adjusting seasonings if necessary. Pour the dressing over the pasta salad and toss gently to combine. Serve chilled or at room temperature.

 

Seccond Vegan Pasta Salad Recipes:

Gazpacho Chile Aioli and Ditallini

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vegan pasta salad seasoning Gazpacho Chile Aioli

Makes 4 to 6 servings

The addition of cooked pasta to the famous “salad soup” makes this gazpacho a “pasta salad” soup. The chile aioli provides heat and amplifies the flavor of the soup.

Aioli

1 small hot chile, seeded

3 garlic cloves

1⁄2 teaspoon salt

1 teaspoon red wine vinegar

1⁄2 cup olive oil

Gazpacho

4 large ripe tomatoes, peeled, seeded, and chopped

2 large cucumbers, peeled, seeded, and chopped

1 medium yellow bell pepper, chopped

1⁄2 cup minced green onions

1 tablespoon minced garlic

3 cups tomato juice

Salt

1⁄2 cup ditalini or other soup pasta

1 tablespoon olive oil

  1. Make the aioli: In a blender or food processor, combine the chile, garlic, and salt and puree until smooth. Add the vinegar and process to blend. With the machine running, stream in the oil, until blended. Do not overprocess. Transfer to a bowl and set aside at room temperature until serving time.
  2. Make the gazpacho: In a blender or food processor, combine half the tomatoes, half the cucumbers, half the bell pepper, half the green onions, and all of the garlic. Process to blend, then transfer to a large nonmetallic bowl and stir in the tomato juice and remaining tomato, cucumber, bell pepper, and green onion. Season with salt to taste. Cover and refrigerate until well chilled, at least 2 hours.
  3. While the soup is chilling, cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, 6 to 8 minutes. Drain and rinse the pasta, then toss it with the olive oil and set aside.
  4. When ready to serve, add the pasta to the soup and taste, adjusting seasonings if necessary. Ladle into bowls and swirl a spoonful of the aioli into each bowl. Serve with additional aioli on the side.

 

Third Vegan Pasta Salad Recipes:

Crunchy Crucifers Farfalle

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vegan pasta salad seasoning Crunchy Crucifers Farfalle

Makes 4 servings

The sweet-and-sour poppy seed dressing accents the flavor of the cauliflower and broccoli, two popular members of the crucifer family, known for their many health benefits.

8 ounces farfalle

2 cups broccoli florets

2 cups cauliflower florets

4 ounces silken tofu, drained

1 tablespoon Dijon mustard

1 teaspoon pure maple syrup

1 tablespoon cider vinegar

2 teaspoons poppy seeds

2 tablespoons olive oil

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

  1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente, about 10 minutes. During the last 5 minutes of cooking time, add the broccoli and cauliflower. Drain the pasta and vegetables and rinse under cold water. Transfer to a large bowl and set aside.
  2. In a blender or food processor, combine the tofu, mustard, maple syrup, vinegar, poppy seeds, oil, salt, and pepper. Blend until smooth. Taste, adjusting seasonings if necessary. Pour the dressing over the pasta salad and toss gently to combine. Serve chilled or at room temperature.

Fourth Vegan Pasta Salad Recipes:

Pasta Salad Italian Style

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vegan pasta salad seasoning Pasta Salad Italian Style

Makes 4 to 6 servings

While this salad is perfectly delicious made solely with pantry ingredients, feel free to add any fresh vegetables you may have on hand, such as green onions, red onions, cucumbers, or carrots.

8 ounces penne, rotini, or other small pasta

11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

1⁄2 cup pitted kalamata olives

1⁄2 cup minced oil-packed sun-dried tomatoes

1 (6-ounce) jar marinated artichoke hearts, drained

2 jarred roasted red peppers (or see Roasted Red Pepper Hummus), chopped

1⁄2 cup frozen peas, thawed

1 tablespoon capers

2 teaspoons dried chives

1⁄2 cup olive oil

1⁄4 cup white wine vinegar

1⁄2 teaspoon dried basil

1 garlic clove, minced

1⁄2 teaspoon sugar

Salt and freshly ground black pepper

  1. In a pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, about 10 minutes. Drain well and transfer to a large bowl. Add the chickpeas, olives, tomatoes, artichoke hearts, roasted peppers, peas, capers, and chives. Toss gently and set aside.
  2. In a small bowl, combine the oil, vinegar, basil, garlic, sugar, and salt and black pepper to taste. Pour the dressing onto the pasta salad and toss to combine. Serve chilled or at room temperature.

 

Fifth Vegan Pasta Salad Recipes:

Spicy Coleslaw Southwestern Style

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vegan pasta salad seasoning Spicy Coleslaw Southwestern

Makes 4 servings

Shredded red and green cabbages are tossed in a spicy vinaigrette for a light and flavorful slaw that makes a great accompaniment for chili or a Mexican casserole.

2 cups shredded green cabbage

2 cups shredded red cabbage

1 medium red bell pepper, cut into matchsticks

2 tablespoons minced fresh parsley

1⁄4 cup olive oil

2 tablespoons cider vinegar

1⁄2 teaspoon sugar

1⁄2 teaspoon salt

1⁄4 teaspoon ground cumin

1⁄4 teaspoon chili powder

1⁄8 teaspoon ground cayenne

  1. In a large bowl, combine the green and red cabbage, bell pepper, and parsley. Set aside.
  2. In a small bowl, combine the oil, vinegar, sugar, salt, cumin, chili powder, and cayenne. Blend well. Pour the dressing over the vegetables and toss to combine. Taste, adjusting seasonings if necessary. Cover and refrigerate to allow flavors to blend, about 2 hours, and serve.

 

 

Sixth Vegan Pasta Salad Recipe:

Tarragon Pasta Salad with Grapes Dressing

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vegan pasta salad seasoning Tarragon Pasta Salad

Makes 4 servings

The slightly licorice flavor of tarragon permeates this refreshing salad studded with juicy sweet grapes and crunchy toasted almond slivers.

8 ounces penne

11⁄2 cups red seedless grapes

1 cup green seedless grapes

1⁄4 cup chopped red onion

1 celery rib, minced

1⁄4 cup fresh lemon juice

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1⁄3 cup olive oil

1 tablespoon minced fresh tarragon or 1 teaspoon dried

1⁄3 cup toasted slivered almonds

  1. In a large pot of boiling salted water, cook the penne, stirring occasionally, until al dente, about 10 minutes. Drain well and rinse under cold water. Transfer the pasta to a large bowl and add the red and green grapes, onion, and celery. Set aside.
  2. In a small bowl, combine the lemon juice, salt, and pepper. Whisk in the olive oil until blended, then pour dressing over pasta. Add the tarragon and almonds and toss gently to combine. Serve chilled or at room temperature.

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