I recently prepared a Vegan Pasta Salad with rotini, a blend of vegan mayo, almond milk, and nutritional yeast paired with diced celery, red bell pepper, and halved grape tomatoes. Its irresistibly creamy texture and delightful mix of flavors impressed me, making this dish a standout option for plant-based gatherings.

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I’ve been experimenting with different pasta salads lately and came up with something that really surprised me – a Vegan Crack Pasta Salad that packs a punch. I started with 12 oz of rotini which I cooked perfectly so it’s al dente.

Then i mixed in a luscious dressing made with 1 cup vegan mayo, 1/2 cup unsweetened almond milk, a splash of apple cider vinegar, a minced garlic clove, nutritional yeast, garlic powder, and onion powder while seasoning with salt and pepper to taste. I added diced celery, red bell pepper, finely chopped red onion, halved grape tomatoes and fresh parsley to give it a bright crunch and a pop of color.

This recipe ties into some of my other favorite vegan creations like a cool, tangy pasta salad perfect for potlucks, tailgates and work lunches. Its bold flavors and satisfying texture might just change the way you think about vegan pasta salads forever.

Why I Like this Recipe

I like this recipe cuz it’s super easy to make and it always turns out great. I love how the creamy sauce made with vegan mayo and almond milk gives it a rich yet light flavor that really hits the spot. I’m also a big fan of the crunchy veggies—celery, red bell pepper and tomatoes add a fun texture that makes every bite interesting. And honestly, i like that i can prep it ahead of time, so it works perfect for lunches or a picnic day.

Ingredients

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Pasta gives you energy and healthy carbs that fill you up.
Vegan mayo adds creaminess and smooth texture plus healthy fats dont worry.
Apple cider vinegar creates a tangy taste that brightens the whole dish.
Nutritional yeast packs protein and B vitamins giving a savory cheesy flavor.
Red bell pepper offers vitamins and a sweet crunch that livens up every bite.
Grape tomatoes are juicy and slightly sweet bursting with vitamins and antioxidants.
Celery provides crunch and fiber while adding a refreshing, mild, bitter note.
Unsweetened almond milk lends creamy, dairy-free moisture and a subtle nutty flavor.

Ingredient Quantities

12 oz pasta (rotini or fusilli is best)

1 cup vegan mayo

1/2 cup unsweetened almond milk

1 tablespoon apple cider vinegar

1 garlic clove, minced

1/4 cup nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup diced celery

1 cup diced red bell pepper

1/2 cup finely chopped red onion

1 cup halved grape tomatoes

1/2 cup chopped fresh parsley

How to Make this

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1. Boil 12 oz of your chosen pasta in salted water until al dente, then drain and let it cool completely.

2. In a large bowl, mix together 1 cup vegan mayo, 1/2 cup unsweetened almond milk, 1 tablespoon apple cider vinegar, and the minced garlic clove.

3. Stir in 1/4 cup nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and season with salt and pepper to taste.

4. Once the pasta has cooled, add it to the bowl with the sauce and mix until all the pasta is fully coated.

5. Fold in 1 cup diced celery, 1 cup diced red bell pepper, 1/2 cup finely chopped red onion, and 1 cup of halved grape tomatoes.

6. Sprinkle in 1/2 cup chopped fresh parsley and stir well so everything is mixed evenly.

7. Taste the salad and add more salt or pepper if needed.

8. Cover the bowl with plastic wrap and chill in the fridge for at least an hour to let the flavors seep together.

9. Give the salad a good stir before serving to make sure all the sauces are well distributed.

10. Enjoy your delicious Vegan Crack Pasta Salad whether for work lunches, picnics, potlucks or even tailgates!

Equipment Needed

1. A large pot for boiling the pasta
2. A colander to drain the pasta
3. A large mixing bowl
4. A measuring cup set for liquids and dry ingredients
5. Measuring spoons for spices
6. A whisk or fork for mixing the sauce
7. A knife and cutting board for chopping the vegetables
8. Plastic wrap for covering the bowl while chilling
9. A refrigerator to chill the pasta salad

FAQ

Q: Can I use different pasta shapes? A: Yes, you can use other types but rotini and fusilli work best cause they really hold the sauce in all the nooks.

Q: Do I have to use unsweetened almond milk? A: Not necessarily, but using unsweetened almond milk helps keep it from getting too sweet so its best for neutral flavor.

Q: How long will the salad last? A: It should stay good in the fridge for about 3 days if you keep it in a sealed container.

Q: Can I skip or replace the nutritional yeast? A: Yeah, you can leave it out or swap it with a pinch of vegan parmesan if you like a different cheesy flavor.

Q: Do I need to cook the vegetables? A: Nope, its best to keep the veggies raw to retain that crisp texture and fresh taste.

Vegan Crack Pasta Salad Recipe Substitutions and Variations

Vegan mayo: If you dont have vegan mayo, you can blend silken tofu with a bit of lemon juice and mustard to get a similar creamy texture.
Unsweetened almond milk: Try using soy milk or oat milk if almond milk isnt available.
Garlic clove: In a pinch, a small amount of garlic powder can replace the minced garlic.
Nutritional yeast: If its hard to find nutritional yeast, a mix of ground cashews with a pinch of salt can give a nutty flavor.
Fresh parsley: You can also use cilantro which adds a different but tasty twist to the salad.

Pro Tips

1. Make sure you drain and cool the pasta really well before mixing it with the sauce, coz if it’s too hot it can make your mayo watery and mess up the texture.
2. Adjust the seasoning after mixing in the veggies – sometimes one clove of garlic might not be enough so don’t be shy to add a pinch more salt or pepper at the end.
3. Give the salad plenty of time in the fridge. Letting it chill for at least an hour really boosts the flavor, so plan ahead before dinner or your event.
4. If you’re feelin’ adventurous, try swapping or adding a crunchy veggie like cucumbers or even some toasted seeds to add some extra texture and a flavor twist.

Vegan Crack Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A large pot for boiling the pasta
2. A colander to drain the pasta
3. A large mixing bowl
4. A measuring cup set for liquids and dry ingredients
5. Measuring spoons for spices
6. A whisk or fork for mixing the sauce
7. A knife and cutting board for chopping the vegetables
8. Plastic wrap for covering the bowl while chilling
9. A refrigerator to chill the pasta salad

Ingredients

12 oz pasta (rotini or fusilli is best)
1 cup vegan mayo
1/2 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup diced celery
1 cup diced red bell pepper
1/2 cup finely chopped red onion
1 cup halved grape tomatoes
1/2 cup chopped fresh parsley

Directions

Boil 12 oz of your chosen pasta in salted water until al dente, then drain and let it cool completely.
In a large bowl, mix together 1 cup vegan mayo, 1/2 cup unsweetened almond milk, 1 tablespoon apple cider vinegar, and the minced garlic clove.
Stir in 1/4 cup nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and season with salt and pepper to taste.
Once the pasta has cooled, add it to the bowl with the sauce and mix until all the pasta is fully coated.
Fold in 1 cup diced celery, 1 cup diced red bell pepper, 1/2 cup finely chopped red onion, and 1 cup of halved grape tomatoes.
Sprinkle in 1/2 cup chopped fresh parsley and stir well so everything is mixed evenly.
Taste the salad and add more salt or pepper if needed.
Cover the bowl with plastic wrap and chill in the fridge for at least an hour to let the flavors seep together.
Give the salad a good stir before serving to make sure all the sauces are well distributed.
Enjoy your delicious Vegan Crack Pasta Salad whether for work lunches, picnics, potlucks or even tailgates!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.