This vegan pasta salad is so yummy! It is ridiculously easy to make, and packs a lot of flavor for a simple recipe without many ingredients. Many non-vegans at potlucks have raved about this fabulous side dish, without realizing it is plant based. It’s always fun to see the shock on their faces when they find out there’s no eggs, or dairy involved.
I also really like that all of the ingredients in this recipe are ones that I regularly have on hand. This means that it is something that I can make anytime without having to plan, or make an extra trip to the grocery store.
And what could be more inexpensive than a few handfuls of pasta, some peas and spices. This vegan pasta salad is filling and tasty and is about as cheap as you can make any recipe.
Other than boiling the pasta it only take a minute or so to whip this up so it is something that is easy to add to any meal. It goes great as a side with a lentil burger, or along with a vegan Philly cheese steak sandwich. Although for myself I often have it as a great last minute midnight snack!
Also this is a great dish for left overs. It is delicious right away, but it is even better after chilling in the fridge over night!
What you will need:
- 4 cups Pasta
- 1 cup Peas
- ⅔ cup Vegan Mayonnaise
- ⅓ cup Nutritional Yeast
- ½ tsp Salt
- Pepper to Taste
- Daiya Mozzarella Style Shreds (optional)
To Make Vegan Pasta Salad:
Boil a medium size pot of water and add pasta.
Cook until desired tenderness (5-7 minutes) and transfer to a strainer.
You can test the tenderness by removing one piece of pasta on a fork, running it under cold water and tasting. I prefer my pasta a little al dente, this means the pasta is cooked for a little less time, making it slightly firmer to the bite. This provides a nicer texture to the pasta salad.
Cool pasta under running water and place in a large mixing bowl. This will stop the pasta from continuing to cook after being removed from the water, and maintain your desired tenderness.
Prepare peas in a small saucepan and then add to the pasta.
Add in the salt, pepper, nutritional yeast, and mix together.
Finally add the vegan mayo and mix well. Give your vegan pasta salad a sprinkle of Daiya shreds and then serve and enjoy!
This is best served after being chilled for a few hours, but is good to eat right away.
