Print

Fresh Egg-Free Pasta Salad Recipe with Creamy Vegan Mayo Easy and Delicious

fresh egg-free pasta salad - featured image
Print Recipe

A fresh, light, and creamy egg-free pasta salad made with vegan mayo and crisp vegetables, perfect for quick meals, picnics, and potlucks.

Ingredients

Scale
  • 8 ounces (225 grams) fusilli or rotini pasta
  • 1/2 cup (120 ml) creamy vegan mayonnaise (e.g., Just Mayo or Vegenaise)
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (75 grams) diced cucumber, peeled if waxed
  • 1/4 cup (40 grams) finely chopped red onion (soaked in cold water for 5 minutes to mellow the bite)
  • 1/3 cup (40 grams) shredded carrots
  • 2 tablespoons chopped fresh parsley or basil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • Optional extras:
  • 1/4 cup (30 grams) sliced black olives
  • 1/4 cup (30 grams) diced bell peppers
  • 1/4 cup (30 grams) toasted pine nuts or sunflower seeds

Instructions

  1. Bring 4 quarts (3.8 liters) of salted water to a rolling boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Avoid overcooking.
  2. Drain the pasta in a colander and rinse under cold running water to stop cooking and cool it down. Shake off excess water thoroughly.
  3. In a mixing bowl, whisk together 1/2 cup (120 ml) vegan mayo, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 small minced garlic clove, and 1 tablespoon olive oil. Season with salt and pepper to taste.
  4. Halve 1 cup (150 grams) cherry tomatoes, dice 1/2 cup (75 grams) cucumber, finely chop 1/4 cup (40 grams) red onion (soaked if preferred), shred 1/3 cup (40 grams) carrots, and chop 2 tablespoons fresh parsley or basil.
  5. Add the cooled pasta to the bowl with the dressing. Toss in all the chopped vegetables and herbs. Mix gently but thoroughly to coat evenly.
  6. Taste and adjust salt, pepper, or lemon juice as needed. Add more vegan mayo or olive oil if the salad seems dry.
  7. Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Do not overcook the pasta to avoid mushy texture. Rinse pasta under cold water and shake off excess to prevent watery dressing. Soak red onion in cold water to mellow sharpness. Use quality vegan mayo for best creaminess. Adjust seasoning after chilling. Keep dressing separate if prepping ahead and toss before serving.

Nutrition

Keywords: egg-free pasta salad, vegan pasta salad, creamy vegan mayo, easy pasta salad, healthy pasta salad, dairy-free, egg-free, vegan, quick salad

Find it online: https://siennaspoon.com/fresh-egg-free-pasta-salad-recipe-with-creamy-vegan-mayo-easy-and-delicious/