Vegan Pasta Salad with Mayo
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.
Servings: 12 servings
Calories: 352kcal
Cost: $3
Equipment
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 mayo
- 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.
Video
Nutrition
Calories: 352kcal | Carbohydrates: 37g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 232mg | Potassium: 231mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2797IU | Vitamin C: 27mg | Calcium: 28mg | Iron: 1mg