If you’re looking for a refreshing and tasty recipe that will delight your taste buds while being healthy and vegan, this pasta salad is for you! Our vegan pasta salad is a delicious combination of tender rice pasta, fresh crunchy veggies, and a tasty dressing variation that makes this dish perfect for summer parties, barbecues, or just as a light lunch. Easy to prepare and full of healthy ingredients, this pasta salad is guaranteed to be a hit with anyone who tries it!
For this recipe, we use pasta made from brown rice. These are a healthy choice for your meals. Unlike traditional pasta made from wheat, brown rice pasta is gluten-free and has numerous healthy properties. Whole grain rice pasta contains fiber, vitamins and minerals that contribute to overall health and digestion.
For the dressing, we use a healthy alternative to traditional mayo. This often contains a lot of sugar, artificial preservatives and unhealthy fats. We show you how to make a delicious and healthy vegan mayo for your pasta salad with a plant-based yogurt and other healthy ingredients.
There are no limits to your taste buds when it comes to herbs – try out which combinations are perfect for you.
Ingredients for the Vegan Pasta Salad
- 250 g brown rice pasta
- 1 jar corn
- 1 small jar of pickles without sugar
- 150 g peas
- 1 bell pepper
- 1 onion
- 30 g rapeseed oil
- 30 g apple cider vinegar
- 1 tablespoon mustard
- 400 g coconut yogurt
- 1 tsp sea salt
- 1 bunch of mixed herbs
Preparation of the Vegan Pasta Salad
Step 1
First cook the pasta according to package instructions and let it cool.
Step 2
Wash the vegetables thoroughly and cut them into very fine cubes. Also wash the fresh herbs of your choice and chop them very finely.
Step 3
For the dressing, mix the coconut yogurt with the canola oil and apple cider vinegar. Then add 1 tablespoon of mustard, 1 teaspoon of sea salt and the herbs.Steam the vegetables without the spring onions in a little canola oil. Meanwhile, mix 30 g of canola oil, 30 g of apple cider vinegar, 1 tbsp of applesauce, 1 tsp of sea salt, mixed herbs and the spring onion in a salad bowl.
Step 4
Put the vegetables, pasta and dressing in a large bowl and stir all the ingredients well.
Tip:
The salad will keep for several days in the refrigerator. You can also let the pasta salad sit well in the refrigerator for 1 – 2 hours before serving.
