Vegan Pasta Salad
This vegan pasta salad is packed with flavor and color and drizzled with a fabulous sesame soy dressing. Ready in 15 minutes.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad, Side
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 486kcal
For the Salad:
- 2 Medium Stalks Celery
- 1 Medium Red Bell Pepper
- 1 Medium Yellow Bell Pepper
- 2 Green Onions
- 20 Cherry Tomatoes
- 2 Small Cucumbers
- 20 Green Olives
For the Pasta:
- 16 ounces Bowtie Pasta (450g) Dry Weight, or Penne, Shells, Elbow, Fusilli
For the Sesame Soy Dressing:
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Maple Syrup
- ½ teaspoon Crushed Garlic
- ¼ teaspoon Dried Basil
- ¼ teaspoon Oregano
Cook the pasta according to the package instructions.
While the pasta is cooking, chop up the celery, red bell pepper, yellow bell pepper, spring onions and cucumber. Cut the cherry tomatoes and olives in half.
Prepare the dressing by adding the sesame oil, soy sauce, maple syrup, crushed garlic and dried basil and oregano to a jug and mixing together.
When the pasta is cooked, rinse and drain it and add to a serving dish. Then pile on all the raw veggies on top and mix in together.
Pour over the dressing and combine.
Then add the vegan mayonnaise (optional) and mix together.
Keep it covered in the fridge where it will keep very well for a few days.
- Mayonnaise: The amount of mayonnaise you use just depends on how creamy you want it to be. Mix in ¼ cup first and then see if you'd like to add more.
- Gluten-free: To make this salad gluten-free simply use a gluten-free pasta and use a gluten-free soy sauce or switch for tamari.
- Nutritional information includes ¼ cup of vegan mayonnaise.
- This recipe was first published in October 2016.
Serving: 1Serve | Calories: 486kcal | Carbohydrates: 75g | Protein: 13.1g | Fat: 15.1g | Saturated Fat: 2.3g | Sodium: 703mg | Fiber: 5.3g | Sugar: 10.9g