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CREAMY VEGAN PASTA SALAD

Oleh Food Health Coverage
4.9 ★★★★★ | The best vegan pasta salad with an oil-free ranch dressing without mayo! Perfect for the grilling season in summer or as a side dish throughout the year. The recipe is plant-based (dairy-free, egg-free), healthy, protein-rich, light, guilt-free, and delicious!

The best vegan pasta salad with an oil-free ranch dressing without mayo! Perfect for the grilling season in summer or as a side dish throughout the year. The recipe is plant-based (dairy-free, egg-free), healthy, protein-rich, light, guilt-free, and delicious!



CREAMY VEGAN PASTA SALAD , .


4,9 ★★★★★ | The best vegan pasta salad with an oil-free ranch dressing without mayo! Perfect for the grilling season in summer or as a side dish throughout the year. The recipe is plant-based (dairy-free, egg-free), healthy, protein-rich, light, guilt-free, and delicious!

Total Time: 25 Minutes, Servings: 6 Servings



Ingredients :
  • Pasta Salad:
  • 10 oz dry pasta (280 g) of choice (gluten-free if needed)
  • 1 green pepper (or color of choice) chopped
  • 1 medium-sized onion diced
  • 4 tomatoes diced
  • 1 small cucumber diced
  • 3/4 cup chopped dill pickles
  • olives (optional)
  • Dressing:
  • One 15 oz can (1 1/2 cups) white beans rinsed and drained (*see notes)
  • 2/3 cup plant-based milk (160 ml)
  • 1/4 cup hulled hemp seeds (40 g) or 1/3 cup of soaked cashews (*see notes)
  • 4 garlic cloves
  • 1 tbsp Dijon mustard or more to taste
  • 1 tbsp lime juice or lemon juice
  • 1 tbsp white vinegar or apple cider vinegar or more to taste
  • 1/2 tsp sea salt + more to taste
  • black pepper to taste
  • fresh dill to taste



Instructions :
  • Cook your favorite pasta as per the instructions on the package.
  • Add white beans, plant-based milk, hemp seeds (or soaked cashews), garlic cloves, mustard, lime juice, vinegar, and sea salt + black pepper to a blender. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside.
  • In a large bowl, combine the cooled pasta, chopped pepper, onion, tomatoes, cucumber, and dill pickles. Pour over the dressing and stir to combine.
  • Taste and adjust seasonings. Add more salt/pepper/vinegar if needed. I added 1/2 tsp of sea salt in addition.
  • Garnish with fresh herbs (e.g. dill) and serve at room temperature or cold. Enjoy! Store leftovers in the fridge for up to 5 days.



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Comment 290 / Based On 290 Total User

Rated 4,9 / Based On 290 Customer Reviews