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Creamy Vegan Pasta Salad
Creamy Vegan Pasta Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
120 minutes
Vibrant vegan pasta salad with creamy mustard dressing and crisp veggies - a summertime showstopper!
Ingredients:
  • 2 cups whole-wheat elbow pasta
  • 0.5 bell pepper, diced
  • 0.33333334326744 cup corn
  • 1 stalk celery, diced
  • 2 tablespoons diced red onion
  • 0.5 cup vegan mayonnaise
  • 3 teaspoons white vinegar
  • 1.5 teaspoons Dijon mustard
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • 1. Boil a large pot of salted water. 2. Cook elbow macaroni until al dente, about 8 minutes. 3. Strain and rinse pasta under cold water. Drain well.
  • In a bowl, mix bell pepper, corn, celery, and red onion. In a separate small bowl, combine vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper; drizzle over veggies. Add cold pasta and toss well. Adjust seasonings to taste.
  • Chill pasta salad in the fridge for a minimum of 90 minutes. Stir occasionally to ensure the sauce is evenly distributed.

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