Name: Creamy Vegan Pasta Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Whole-wheat elbow pasta - 2 cups; Bell pepper, diced - ½; Corn - ⅓ cup; Celery, diced - 1 stalk; Diced red onion - 2 tablespoons; Vegan mayonnaise - ½ cup; White vinegar - 3 teaspoons; Dijon mustard - 1 ½ teaspoons; White sugar (Optional) - ½ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Vegan Pasta Salad

1. Whole-wheat elbow pasta - 2 cups

2. Bell pepper, diced - ½

3. Corn - ⅓ cup

4. Celery, diced - 1 stalk

5. Diced red onion - 2 tablespoons

6. Vegan mayonnaise - ½ cup

7. White vinegar - 3 teaspoons

8. Dijon mustard - 1 ½ teaspoons

9. White sugar (Optional) - ½ teaspoon

10. Salt - ¼ teaspoon

11. Ground black pepper - ¼ teaspoon

How to cook deliciously - Creamy Vegan Pasta Salad

1. Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.

2. Stage

Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.

3. Stage

Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.