Description
A delightful plant-based pasta salad loaded with vibrant vegetables and a creamy dressing, perfect for summer gatherings or meal prep.
Ingredients
- 2 cups whole-wheat elbow pasta
- 1/2 bell pepper, diced
- 1/3 cup corn
- 1 stalk celery, diced
- 2 tablespoons diced red onion
- 1/2 cup vegan mayonnaise
- 3 teaspoons white vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon white sugar (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Begin by bringing a large pot of lightly salted water to a boil. Once boiling, add the elbow macaroni and cook it, stirring occasionally, until tender yet firm to the bite. This should take about 8 minutes.
- After cooking, strain the pasta in a colander and rinse it under cold water. Make sure to drain it thoroughly to eliminate excess moisture.
- In a separate bowl, combine the diced bell pepper, corn, celery, and red onion.
- In a small bowl, whisk together the vegan mayonnaise, white vinegar, Dijon mustard, sugar (if using), salt, and black pepper.
- Pour the dressing over the vegetable mixture and stir to combine.
- Add the cooled pasta into the bowl and gently toss everything together until it is well-mixed.
- Taste and adjust the seasonings as needed.
- Cover the pasta salad and place it in the refrigerator to chill for at least 90 minutes before serving.
Notes
This salad can be made ahead of time and stored in the refrigerator. Opt for fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan