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creamy veggie pasta salad recipe with mayo creamy pasta salad vegan gluten free egg free dairy free recipes

Vegan Pasta Salad with Mayo

Kelly Jensen
This vegan pasta salad with mayo recipe is a creamy side dish loaded with fresh vegetables. Classic deli-style flavor with lots of added vegetables for a bright and fresh crunch. This simple recipe is great to make ahead for your next gathering.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Pasta, Salad
Cuisine American
Servings 12 servings
Calories 352 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 1 16 ounce box rotini noodles use gluten free if desired
  • 2 carrots chopped
  • 2 cups fresh spinach chopped
  • 1 cup bell pepper chopped
  • 1 cup peas I thawed frozen peas for this recipe
  • 1/2 cup red cabbage shredded
  • 1/2 sweet onion finely diced
  • 1.5 cups vegan mayonnaise
  • 1/4 cup sweet relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Italian seasoning
  • Sea Salt and Black Pepper

Instructions
 

  • Cook pasta according to package instructions.  Drain, rinse in a colander under cool water.
  • In a large mixing bowl, add the cooked noodles, carrots, red cabbage, spinach, bell pepper, onion, vegan mayo, relish, mustard, apple cider vinegar, and Italian seasoning.  Mix well to combine all ingredients.  Taste and add salt and pepper if desired.
  • Cover and refrigerate for at least an hour before serving.

Nutrition

Calories: 352kcalCarbohydrates: 37gProtein: 6gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 232mgPotassium: 231mgFiber: 3gSugar: 5gVitamin A: 2797IUVitamin C: 27mgCalcium: 28mgIron: 1mg
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