Creamy Vegan Pasta Salad
A quick and easy dish to prepare that is perfect for a summer party or lunchboxes
Ingredients
- 3 cups Pasta - dried, I use fusilli because I love how it looks
- 1 Corn on the Cob - head, husk removed and kernels stripped off. Alternatively, use a 7oz can, drained
- 1 Red Bell Pepper - cut into tiny dice
- 1 Zucchini - small, cut into thin slices, then halved into crescents
- 1 Red Onion - small, peeled and cut into small dice
- 1 Carrots - small tin, drained, finely chopped
- 1 Gherkin - finely chopped (optional)
- 4 tbsp Mayonnaise - vegan
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Parsley - fresh, chopped
- ½ Lemon - juice only
Instructions
- Firstly, cook your pasta in accordance with manufacturers recommendations. Drain and leave to cool whilst you prep all the other veg.
- If you're using canned corn, just drain. If you're using fresh, strip from the cob and then place in a pan of cold water. Bring up to a boil then turn off. The corn is now cooked. Drain and place in a large bowl to cool whilst you chop the raw veg.
- Chop all the other veg, parsley and gherkin up finely. Place in the bowl with the cooked corn.
- Add the pasta and then the mayo. Mix gently but thoroughly.
- Taste for seasoning. I often find this needs more seasoning than you think!
- Add the lemon juice, taste again and you can either serve now, or chill until ready.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Creamy Vegan Pasta Salad
Amount per Serving
Calories
570
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
3
g
Cholesterol
6
mg
2
%
Sodium
1282
mg
56
%
Potassium
620
mg
18
%
Carbohydrates
97
g
32
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
17
g
34
%
Vitamin A
3637
IU
73
%
Vitamin C
59
mg
72
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.