For an extra layer of flavor, consider adding a tablespoon of chopped fresh herbs like dill or parsley. If you don't have white vinegar, apple cider vinegar or a squeeze of lemon juice can be used as a substitute. Feel free to customize the vegetables based on your preferences and what you have on hand. Diced cucumber, carrots, or peas would also be delicious additions. This pasta salad is best served chilled and will keep well in the refrigerator for up to 3 days.
Creamy Vegan Pasta Salad
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS24
This vibrant and creamy vegan pasta salad is a guaranteed crowd-pleaser, perfect for any gathering. Its rich flavors and satisfying texture will have everyone reaching for seconds, with no one suspecting it's entirely plant-based!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium172 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook, stirring occasionally, until al dente, about 8 minutes. (8 minutes)
02
Step
2 mins
Drain the pasta immediately and rinse thoroughly under cold water to stop the cooking process. Drain well. (2 minutes)
03
Step
5 mins
In a large bowl, combine the diced bell pepper, sweet corn, diced celery, and diced red onion. (5 minutes)
04
Step
3 mins
In a separate small bowl, whisk together the vegan mayonnaise, white vinegar, Dijon mustard, white sugar, salt, and ground black pepper until smooth and well combined. (3 minutes)
05
Step
1 mins
Pour the vegan mayonnaise dressing over the vegetables in the large bowl. (1 minute)
06
Step
3 mins
Add the cold, drained pasta to the bowl with the vegetables and dressing. Toss gently but thoroughly to ensure all ingredients are evenly coated. (3 minutes)
07
Step
2 mins
Taste the pasta salad and adjust seasonings as needed. You may want to add a pinch more salt, pepper, or a touch more vinegar to brighten the flavors. (2 minutes)
08
Step
1 hrs 30 mins
Cover the pasta salad tightly and refrigerate for at least 90 minutes before serving. Stir occasionally during the chilling process to ensure the sauce evenly permeates the pasta. This allows the flavors to meld together beautifully. (90 minutes)
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Jay Satterfield
Jun 27, 2025I've made this several times now and it's always a winner. Thanks for the great recipe!
Muhammad Kris
May 21, 2025The dressing is perfect! Not too sweet, not too tangy, just right.
Bette Willms
May 10, 2025I made this for a potluck and it was a huge hit! Everyone loved it and couldn't believe it was vegan.
Gabe Treutel
Apr 30, 2025So easy to make and absolutely delicious. I added some chopped cucumber for extra crunch.