Skip to main content Skip to header navigation

Vegan pasta salad recipe

Barb Brillantes

It’s football season and pasta salad is a popular choice to bring to a game party because it’s simple and you can eat it cold or at room temperature. But this year if you want to cut down on dairy, try using vegan mayonnaise, or Vegenaise, a dairy-free, eggless mayonnaise alternative. Mix it with cold cooked pasta and some veggies and you’re good to go. Try Vegenaise today; once mixed into the salad, you won’t be able to tell the difference!

Vegan pasta salad

Make this vegan pasta salad a keeper

This pasta salad is healthy and delicious with plenty of fresh vegetables. Quick and easy to prepare, you can make this pasta salad recipe the night before and store in the fridge overnight, perfect for a big family gathering.

Vegan pasta salad recipe

Serves 4-6


  • 4 cups cooked small pasta
  • 4 celery stalks, diced
  • 4 carrots, diced
  • 5 pieces sundried tomatoes soaked in oil, diced
  • 1/2 red onion, diced
  • 1 garlic clove, crushed
  • 1/2 cup Vegenaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • Salt and pepper, to taste


  1. Cook pasta. When finished, run under cold water or store in fridge until well cooled.
  2. In a large bowl, toss everything together with the cold pasta until evenly coated.
  3. Serve immediately or store covered in the fridge until ready.

More vegan recipes

Vegan bean taco filling recipe
Vegan sugar cookies recipe

Vegan cream cheese frosting recipe

Leave a Comment

Comments are closed.