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

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.