Barbecue parties without pasta salads? That won’t work. With this vegan macaroni salad you create a delicious creamy pasta salad with lots of vegetables and without any mayonnaise or oil, instead we use a Tahini-white bean dressing. This pasta salad is perfect for summer parties, buffets or whenever you fancy a delicious pasta salad. Whether as dinner or as a meal prep for your lunch.
vegan | vegetarian | oil-free | sugar-free | healthy | Whole-Grain | gluten-free opt. | nut-free | soy-free
That classic pasta salad is one of my favorite pasta salads. I like to prepare it for barbecues or when there is a cold buffet.
It is absolutely not difficult to make this pasta salad and can be created within a few minutes. Thanks to the Tahini white bean base, this salad is lighter than the traditional pasta salad with mayonnaise.
What do I need for a vegan pasta salad?
Here is an overview of what you need for this pasta salad. You can find a more detailed list in the recipe card:
Pasta (whole grain, gluten free)
Palm hearts (opt)
Celery
Carrots
Red pepper
Corn
Peas
Red onion
Dill pickles
For the dressing:
White beans
Tahini
Pickle juice /brine
Dijon mustard
Garlic powder
Cayenne pepper
Sea-salt
White pepper
Parsley (optional)
How do I prepare the vegan pasta salad?
First you cook the noodles according to the package instructions. And let them cool down a bit.
Chop the vegetables and put them in a large bowl.
Now prepare the dressing. Add all the ingredients to a high speed blender and mix until a creamy dressing is created. Season it again.
Now add the slightly cooled pasta to the vegetables and mix everything with the dressing.
If the pasta salad seems a bit dry, you can add a little pickle juice.
How long does the vegan pasta salad keep?
If you keep the pasta salad airtight in the refrigerator, it will last about 4-5 days. Ours hasn't lasted longer since we eat it up. The salad tastes just too good.
Can I prepare the vegan pasta salad in advance?
You can easily prepare it 1-2 days in advance. I would save some dressing and then fold in just before serving, it could be that the pasta salad gets a little dry otherwise.
Tips for the perfect pasta salad:
- When cooking the noodles, make sure that they are not cooked too soft and are mushy and fall apart.
- If you prepare the pasta salad in advance, make sure to keep some dressing on the side. You can also put the entire dressing on the salad right before serving.
- Mix in other vegetables as desired. For example: broccoli, tomatoes.
- Prepare the pasta salad at the end of the week and eat it as a weekday lunch.
How can I serve the vegan pasta salad?
- As a side to grilled food
- With my black bean meatballs
- Salad buffet with potato salad, coleslaw white or red, green salad
More vegan salad recipes:
Spring salad with wild garlic crepes rolls
Do not forget to Pin on Pinterest
Have you tried the recipe?
If you tried the vegan Macaroni Salad, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback so I can share it on my social media channels.
Classic Macaroni Pasta Salad (vegan, wfpb)
Barbecue parties without pasta salads? That won’t work. With this vegan pasta salad you create a delicious creamy pasta salad with lots of vegetables and without any mayonnaise or oil, instead we use a Tahini-white bean dressing. This pasta salad is perfect for summer parties, buffets or whenever you fancy a delicious pasta salad. Whether as dinner or as a meal prep for your lunch.
vegan | vegetarian | oil-free | sugar-free | healthy | Whole-Grain | gluten-free opt. | nut-free | soy-free
Ingredients
- 1 pound (500g) short pasta
- 1 can palm hearts
- 2 celery ribs minced
- 1-2 carrots, grated
- 1 red bell pepper seeded and chopped
- ¼ red onion minced
- ¼ cup (40g) dill pickles chopped (I love the German Brand)
- 1 can corn
- 1 cup (150g) peas
Dressing
- 1 15 oz (400g) can white beans, rinsed
- 4 tablespoon tahini
- ¼ cup plus 1 tablespoon (75 ml) pickle juice
- 1 tablespoon Dijon mustard
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cayenne Pepper
- Sea Salt and White Pepper to taste
- Chopped parsley if desired.
Instructions
First you cook the noodles according to the package instructions. And let them cool down a bit.
Chop the vegetables and put them in a large bowl.
Now prepare the dressing. Add all the ingredients to a high speed blender and mix until a creamy dressing is created. Season it again.
Now add the slightly cooled pasta to the vegetables and mix everything with the dressing.
If the pasta salad seems a bit dry, you can add a little pickle juice.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 471Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 219mgCarbohydrates 82gNet Carbohydrates 0gFiber 19gSugar 6gSugar Alcohols 0gProtein 29g
The nutrition is calculated automatically and should be used as an estimate.
This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.
