Vegan Pasta Salad
A creamy, vegan pasta salad is the perfect side dish for all the summer cookouts this year.
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Servings: 6 as a side dish
Equipment
Ingredients
- 12 ounces fusilloni uncooked; or use your favorite pasta shape like fusilli, rotini, or elbows
- ½ cup plant-based mayonnaise
- 2 tablespoons distilled white vinegar
- 1 tablespoon vegan honey
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 teaspoon paprika
- ½ teaspoon ground mustard
- Pinch cayenne powder
- 2 ribs celery trimmed and small-diced
- 2 small carrots peeled and small-diced
- 1 red bell pepper trimmed, seeded, and small-diced
- ½ small yellow onion peeled and small-diced
- 2 scallions trimmed and minced
- Salt and pepper
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cold water.
Make the dressing:
- In a large bowl, whisk together ½ cup vegan mayonnaise, 2 tablespoons distilled white vinegar, 1 tablespoon vegan honey, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon paprika, ½ teaspoon ground mustard, and a pinch of cayenne powder until smooth. Taste and add a pinch of salt and pepper.
Finish the salad:
- Add the diced celery, carrots, bell pepper, and onion and stir to coat. Add the cooked pasta and stir gently to combine. Taste and season. Finish the macaroni salad with the minced scallions and refrigerate for at least 1 hour.
To serve:
- Spoon the pasta salad into bowls and serve with your favorite summer cookout meal. Enjoy!