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Vegan Crack Pasta Salad

A creamy and crunchy pasta salad packed with fresh veggies, making it perfect for potlucks and family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz elbow pasta gluten-free if needed
  • 1 cup frozen peas thawed
  • 1 red bell pepper diced
  • 1 cup carrots finely diced
  • 1/2 cup celery finely diced
  • 1/4 cup green onions sliced
  • 1/4 cup fresh parsley chopped
Dressing
  • 1 cup vegan mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • to taste Salt and pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, rinse under cold water to stop the cooking, and set aside.
  2. While the pasta cooks, dice the bell pepper, carrots, celery, and green onions. Thaw the peas if they’re still frozen.
Making the Dressing
  1. In a medium bowl, whisk together vegan mayo, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
Combining the Ingredients
  1. In a large mixing bowl, add the cooked pasta, peas, bell pepper, carrots, celery, green onions, and parsley. Pour over the dressing and toss until every piece is coated in creamy goodness.
Chilling
  1. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

For added texture, toss in sunflower seeds or crushed nuts. You can also swap in different veggies based on what's available. The salad keeps beautifully in the fridge for up to 3-4 days.