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Creamy Plant-Based Pasta Salad

oil-free, vegan, recipes, easy, no oil, cold, dairy-free, whole food, healthy, best, simple, summer recipes, low fat

This Creamy Plant-Based Pasta Salad is perfect for your next cookout!  It is oil-free, simple, and made with only the best whole ingredients and no vegan mayo! This vegan version of your traditional pasta salad is so delicious and makes the perfect cold side dish to share at your next get together!

oil-free, vegan, recipes, easy, no oil, cold, dairy-free, whole food, healthy, best, simple, summer recipes, low fat

Just because you eat a plant-based diet it doesn’t mean you have to give up the traditional cookout foods.  There are so many great healthy substitutes out there.  In the summertime, my husband and I love to find healthier versions of the classics we always had as kids. We will typically have a plant-based burger, plant-based baked beans, corn on the cob, and this creamy plant-based pasta salad when we are going to a cookout.

If most of your family and friends are not plant-based or vegan I recommend taking a few healthy side dishes, so you know you have something healthy and vegan to eat.  We even pack our own plant-based burgers or plant-based hotdogs and throw them on the grill with everyone else’s food.

Sometimes it’s hard eating plant-based or vegan when you are the only one at the party following this way of living, but you don’t have to make it complicated.  The last thing you should do is feel bad about it.  Tell the host that you don’t eat meat and ask them to throw one of your plant-based burgers on the grill.  If they give you shit, oh well!  They don’t have to agree with your diet.  Personally, I have never had an issue with this and there is no reason you should not have a great meal too!

Also, if you are new to the vegan diet, check out my Vegan Shopping List post to get started quickly and easily. You do not have to overcomplicate it.  Just stick to some easy basic recipes at first so you don’t overwhelm yourself.  Another great resource you can check out is my Quick and Easy Vegan Meal Prep post!

oil-free, vegan, recipes, easy, no oil, cold, dairy-free, whole food, healthy, best, simple, summer recipes, low fat

Here are some other great Plant-Based recipes you can try:

Vegan Split Pea Soup 

Healthy Vegan Protein Bites

Plant-Based Peanut Butter Banana Muffins

Time to Gather Your Ingredients

Pasta Salad

  • 10 oz (250 g) dry pasta of choice (I used tri-color spirals from Aldi)
  • 1 Green Pepper (or color of choice) chopped
  • 1 Medium Sized Onion diced
  • 4 Roma Tomatoes diced
  • 2-3 Dill Pickles chopped
  • 1 Medium Carrot peeled and chopped
  • 1/4 Cup Banana Peppers chopped
  • 1/2 Cup Frozen Peas (thawed)
  • Olives (optional)

Oil-Free Dressing

  • 1 15oz can White Beans rinsed and drained (I used Great Northern Beans)
  • 2/3 cup Plant-Based Milk
  • 1/4 Cup Hemp Hearts
  • 1 tsp chopped Garlic
  • 1 tbsp Dijon Mustard
  • 2 tbsp Yellow Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Sea Salt
  • Black Pepper to taste

Instructions

  1. Cook your pasta according to the directions on the package.
  2. Add all dressing ingredients into a food processor and blend until smooth and creamy. You may have to scrape the sides a few times to get everything blended well.  (I have a Ninja and I absolutely love it!  I use it several times a day!)
  3. In a large bowl, combined cooled pasta, chopped pepper, onion, tomatoes, pickles, carrot, banana pepper, peas, and olives.  Pour over the dressing and stir to combine.
  4. Taste and add more salt and/or pepper if needed. Drizzling hot sauce over it is a great added touch!
  5. Store in the refrigerator until it’s time to serve. It can be stored for up to 5 days.

oil-free, vegan, recipes, easy, no oil, cold, dairy-free, whole food, healthy, best, simple, summer recipes, low fat

 

Creamy Plant-Based Pasta Salad

This Creamy Plant-Based Pasta Salad is perfect for your next cookout!  It is oil-free, simple, and made with only the best whole ingredients and no vegan mayo! This vegan version of your traditional pasta salad is so delicious and makes the perfect low-fat side dish to share at your next get together!
Prep Time25 mins
Total Time25 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: best, cold, dairy-free, easy, healthy, low fat, oil-free, recipes, simple, summer recipes, vegan, whole foods
Servings: 12 Servings

Equipment

  • Food Processor or Blender

Ingredients

Pasta Salad

  • 10 oz Preferred Pasta (cooked according to directions on package) I used tri-color pasta from Aldi
  • 1 Green Pepper (chopped) or pepper of choice
  • 4 Roma Tomatoes (diced)
  • 2-3 Dill Pickles (chopped)
  • 1 Medium Carrot (peeled and chopped)
  • 1/4 cup Banana Peppers (chopped)
  • 1/2 cup Frozen Peas (thawed)
  • Olives (optional)

Oil-Free Dressing

  • 1 15 oz Can of White Beans (drained and rinsed) I used Great Northern from Aldi
  • 2/3 cup Unsweetened Almond Milk
  • 1/4 cup Hemp Hearts
  • 1 tsp Chopped Garlic
  • 1 tbsp Dijon Mustard
  • 2 tbsp Yellow Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Sea Salt
  • Black Pepper to taste

Instructions

For the Pasta Salad

  • Cook your pasta according to the directions on the package.
  • Add all dressing ingredients into a food processor and blend until smooth and creamy. You may have to scrape the sides a few times to get everything blended well.  (I have a Ninja and I absolutely love it!  I use it several times a day!)
  • In a large bowl, combined cooled pasta, chopped pepper, onion, tomatoes, pickles, carrot, banana pepper, peas, and olives.  Pour over the dressing and stir to combine.
  • Taste and add more salt and/or pepper if needed. Drizzling hot sauce over it is a great added touch!
  • Store in the refrigerator until it’s time to serve. It can be stored for up to 5 days.
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Hello! I am a busy wife and mom of 3. I am completely obsessed with health and fitness. I plan to simplify what I have learned to help other busy women reach their health and fitness goals.

Latest posts by katievannort@gmail.com (see all)

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