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vegan pasta salad

Vegan Pasta Salad

Print Recipe
A creamy delicious vegan pasta salad recipe you won't be able to get enough of!
Course Salad
Cuisine American
Keyword budget friendly, easy vegan salad, low waste, scrappy cooking, vegan pasta salad, zero waste
Prep Time 10 mins
Cook Time 15 mins
Servings 6
Calories 434.4
Author carleigh

Equipment

  • Pasta pot
  • chopping board
  • knife
  • mixing bowl
  • Jar for the dressing

Ingredients

  • 16 oz whole-grain rotini cooked, cooled down
  • 1 red onion diced
  • 1 ½ cup cherry tomatoes halved
  • 1 orange bell pepper seeds removed, diced
  • 1 head broccoli diced
  • 1 cup spinach finely diced
  • ½ cup fresh dill chopped
  • 1 cup chickpeas or extra firm tofu air fried & cubed
  • ¼ cup vegan cheese

Creamy Dill Dressing

  • ½ cup coconut yogurt unsweetened
  • 3 tbsp pickle juice
  • ½ lemon juiced
  • 1 tsp dried parsley
  • 1 tsp nutritional yeast
  • 1 tbsp dijon mustard
  • ½ tsp sea salt
  • Freshly cracked black pepper

Instructions

  • Add all dressing ingredients to a jar and mix until smooth.
  • Combine all pasta salad ingredients in a bowl.

Nutrition

Calories: 434.4kcal | Carbohydrates: 79.9g | Protein: 17.3g | Fat: 6.3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3g | Sodium: 737.8mg | Potassium: 807.7mg | Fiber: 9.6g | Sugar: 9g | Vitamin A: 2305.8IU | Vitamin C: 138mg | Calcium: 140.6mg | Iron: 3.5mg