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.
116 ounce box rotini noodlesuse gluten free if desired
2carrotschopped
2cupsfresh spinachchopped
1cupbell pepperchopped
1cuppeasI thawed frozen peas for this recipe
1/2cupred cabbageshredded
1/2sweet onionfinely diced
1.5cupsvegan mayonnaise
1/4cupsweet relish
1tablespoonyellow mustard
1tablespoonapple cider vinegar
1teaspoonItalian seasoning
Sea Salt and Black Pepper
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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.