More than beauty, the Vegan Pasta Salad recipe is layered. The salad is constructed in layers, and its juicy colors are observed in neat stacks. It is good to use as a party, a potluck, and within the family dinner. It is creamy, fresh, and well-balanced. The pasta adds bulk, and the vegetables crunch. The dressing holds it all together with a flavor. Every bite is a combination of texture, color, and plant-based nutrients. Vegan Pasta Salad is a great dish when you need to feel something hassle-free, healthy, and you want to make a quick thing to share.
STATS
- Diet: Vegan
- Prep Time: 25 minutes
- Course: Main, Side
- Cuisine: American-inspired
- Cooking Time: 10 minutes
- Total Time: 35 minutes
- Difficulty: Easy
- Cooking Method: Boil and assemble
- Serving Size: 1 cup
- Yield: 6 servings
EQUIPMENT
- Large pot
- Strainer
- Cutting board
- Knife
- Large glass bowl
- Small bowl
- Whisk
- Serving spoon
Ingredients
- 10 ounces of cooked and cooled rotini pasta
- One cup of cherry tomatoes,
- A cup of chopped cucumber,
- One cup of cooked or frozen corn kernels
- Half a cup red onion & one diced red bell pepper
- 1/4 cup of freshly chopped parsley
- One cup of rinsed and drained black beans
- A cup of carrots, shredded
- 1/2 cup blanched green peas
For Dressing
- One teaspoon of powdered garlic
- Half a cup of vegan mayo
- One tablespoon of apple cider vinegar
- To taste, add salt and pepper.
- A single teaspoon of Dijon mustard
- Two tablespoons of juice of lemon
INGREDIENT NOTES
Rotini pasta:
- This is pasta that forms the major foundation of the salad. Rotini is also very effective since they have spirals in which dressing and pieces of vegetables stick.
Cherry tomatoes:
- Cherry tomatoes are juicy and add a sweet bite. They make the salad less copious. It is easy to mix and consume half of them.
Cucumber:
- Cucumber is crunchy and refreshing. It makes the salad lighter and has a cool taste. Peel off or leave the skin as you wish.
Corn kernels:
- Corn brings a sweet flavor. It also adds a luminous yellow color to the layers.
Bell pepper:
- Bell pepper will add crispness and color. It is sweet with a flavor that complements the tart dressing. Dice small to increase mixing.
Shredded carrots:
- Carrots will provide crunch and a slight sweet flavor. They also impart a brilliant tint of orange color. Cut them up small to blend easily.
DIRECTIONS
- Pasta rotini should be cooked till al dente. Drain & let cool fully.
- Cut the bell pepper, a cucumber, and tomatoes in half, then shred the carrots. Thinly slice the onion. If
- necessary, boil the corn and blanch the peas.
- Now mix the item like apple cider vinegar, vegan mayo, juice of lemon, dijion mustard in a bowl.
- Start by piling the spaghetti in a large glass bowl, followed by the bell pepper, tomatoes, black beans, red
- onion, cucumbers, corn, carrots, peas, & parsley.
- Distribute it with the beautiful appearance on the side as well as drizzle it over.
- Now you need to make cool it in the fridge for one hour with a lid on.
- Toss lightly when ready to serve, as well as preserve the stacked appearance for presentation.
TIPS
- Chilled salad enhances the flavors to mix well.
- Use a glass bowl that will help to show the layers.
- Garnish with slices of avocado to make it extra creamy.
- Chickpeas may be used instead of the black beans.
DATA STORAGE
Fridge:
- Store it in the covered jar in the freezer for the next at least 3 days. Toss it again before giving.
Freezer:
- Since pasta and vegetables lose texture in the freezer, it is not advised.
FAQS
Is it feasible I make it the day before?
- Yes. It is also better the following day as the taste improves and flavors combine.
Can I use gluten-free pasta?
- Yes, gluten-free pasta is good. Simply make sure you do not overcook it to be mushy.
Is this oil-free?
- Yes. Substitute Cashew cream or mashed avocado instead of mayo to make it lighter.
Which other beans can I use?
- Kidney beans, chickpeas, or white beans all will go well.
NUTRITIONAL INFORMATION
Protein: 10g
Dietary Fiber: 9g
Total Fat: 10g
Saturated Fat: 1g
Calories: 310
Cholesterol: 0mg
Sodium: 220mg
Carbohydrates: 49g
