If you’re looking for a salad recipe that is filling, vibrant, and nutritious, this creamy vegan pasta salad ticks all the boxes!

a pasta salad on a plate with a creamy dressing

I am a pasta girl through and through, and one of my favorite ways to enjoy pasta is in a salad. As long as you throw in a few veggies and an amazing, flavourful dressing, it’s a win!

This creamy vegan pasta salad is my newest obsession. It’s so fresh and colorful, it’s served with a creamy high-protein dressing, and the texture is to die for!

Why You’ll Love This Recipe

  • If you love pasta, you will 100% love this creamy vegan pasta salad. Combined with fresh veggies, walnuts, and tofu dressing, it’s a flavor bomb!
  • Nutrition-wise, it has everything you need. Carbs, plant-based protein, healthy fats, and tons of fiber!
  • The high-protein dressing is an absolute revelation. It’s SO CREAMY, and SO EASY to make!
  • Actually, the entire salad comes together in just half an hour, including the time it takes to cook and cool the pasta!
  • This creamy vegan pasta salad is great for meal prep. It lends six generous servings, ready for you to enjoy it all week! Alternatively, it’s a great dish to bring to a potluck or a backyard barbecue!
a creamy pasta salad in a big white bowl on a wood cutting board with colourful vegetables

How to Make This Recipe

First, cook the pasta in accordance with the package instructions. Whole wheat pasta typically takes longer to cook than normal pasta, so please plan accordingly.

Once it is cooked, drain the liquid form the pasta and allow it to cool down. You can use this time to chop your veggies.

To make the dressing, just add all of the listed ingredients to a blender and combine until smooth.

Finally, once the pasta has cooled down, add it to a mixing bowl. Add the fresh veggies, herbs, walnuts, and the dressing. Mix well and enjoy!

a colourful pasta salad with green onion, bell pepper, tomato and dill in a big white bowl

Hack It!

  • I used wholewheat rotini, but you are welcome to play around with the type of pasta you use for this recipe. For instance, you could swap it for chickpea pasta if you want extra protein content, or use gluten-free pasta if you’re allergic to wheat or gluten.
  • You can also improvize a little bit here and there depending on what you have in the fridge. For example, you could omit an ingredient you’re missing, or swap for something similar.
  • If you’re allergic to nuts, you can swap walnuts for sunflower seeds, pumpkin seeds, or sesame seeds.
  • As for soy allergies, you can swap tofu for cooked chickpeas for a similarly creamy hummus dressing.
a white bowl full of a creamy rotini pasta salad with vegetables

Main Ingredients

  • Wholewheat pasta. High in fiber and complex carbohydrates, contains some protein and B vitamins.
  • Cherry tomatoes. Low in calories, high in vitamin C and lycopene, a potent antioxidant.
  • Bell pepper. Low in calories, high in vitamin C and other antioxidants, a good source of fiber.
  • Fresh herbs. Between green onion, parsley and dill, you have plenty of vitamins and antioxidants, which can have anti-inflammatory and antibacterial effects.
  • Olives. High in healthy fats and antioxidants, a good source of iron and vitamin E.
  • Walnuts. High in healthy fats, protein, and fiber, a good source of antioxidants, omega-3 fatty acids, and minerals like magnesium and copper.
  • Creamy tofu dressing. High in protein, vitamin C from the lemon juice, and a ton of flavor.
ingredients for a vegan pasta salad on a wood cutting board

Tips and Tricks

  • To stop the pasta from sticking together, drizzle it with a little bit of oil.
  • To help the pasta cool down faster, drain the hot water and spread the pasta on a baking sheet.
  • You can adjust the consistency of the dressing by adding a little bit of extra water to the mixture to thin it.
  • For meal prep, you could chop the veggies, cook the pasta, and make the dressing in advance. To make the dish last longer, keep the components separate until you’re ready to mix them together and enjoy.
  • A great way to serve this salad is in a lettuce or collard wrap.

Other Recipes You’ll Love

If you love creative salads, delicious soup recipes, and indulgent vegan desserts, check out the PlantYou Planner! It’s a fully vegan meal planner app that allows you to FULLY CUSTOMIZE your weekly menu! As well as choosing from over 600 recipes, you can toggle the number of servings and take the generated shopping list to the store. Plant-based living has never been easier!

If you’ve enjoyed this recipe, you also need to get your hands on a copy of PlantYou Cookbook! It features over 140 delicious, beginner-friendly vegan recipes for every occasion. Many recipes are meal-prep friendly and adaptable to gluten-free, nut-free, or soy-free diets. Did I mention the whole book is WFPB compliant? This book is a must-have for any vegan foodie!

a white bowl full of a creamy rotini pasta salad with vegetables

The Recipe: Creamy Vegan Pasta Salad

A delicious and vibrant pasta salad with a creamy high-protein tofu dressing.
5 from 14 ratings

Ingredients

  • 16 oz whole wheat rotini, or macaroni
  • 1 red onion, diced
  • 1 cup green onion, diced
  • 1 cup cherry tomatoes, diced
  • 1 yellow bell pepper, diced
  • 1 cup dill, chopped
  • 1 cup parsley, chopped
  • ½ cup olives or pickled veggies, chopped
  • ¼ cup walnuts, crushed

High Protein Creamy Dressing

  • 1 package extra firm tofu
  • 2 lemons, juiced
  • 2 tbsp olive oil
  • 1 clove garlic
  • 3 tbsp water
  • 1 tsp onion powder
  • ½ cup fresh herbs
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper

Instructions 

  • In a blender, combine all dressing ingredients until a creamy dressing is formed. Taste, and adjust salt and acidity as desired.
  • In a large bowl, add all salad ingredients. Pour the dressing over top, and toss. This keeps wonderfully in the fridge fully assembled for up to 4 days. 
Calories: 455.3kcal, Carbohydrates: 70.1g, Protein: 18.4g, Fat: 12.5g, Saturated Fat: 1.6g, Polyunsaturated Fat: 4.2g, Monounsaturated Fat: 5.6g, Sodium: 630.6mg, Potassium: 690.8mg, Fiber: 6.4g, Sugar: 5.7g, Vitamin A: 2250.8IU, Vitamin C: 92.5mg, Calcium: 118.6mg, Iron: 4.3mg