25 Min Creamy + Cold Vegan Pasta Salad
Craving a creamy, cold pasta salad?? This veggie-packed pasta salad makes enough for a crowd and will win you over with the right amount of crunch and a flavourful maple tahini dressing (no mayo!) that no one will guess is vegan!
Ingredients
- 2 cups small elbow pasta or 3 cups of a larger shape like fusilli or bow ties
- ½ pound broccoli finely chopped or grated into broccoli rice
- 2 cups frozen peas
- 2 ribs celery finely diced
- ½ cup fresh dill chopped
- 2 green onions thinly sliced
- ¼ cup nutritional yeast 1/2 cup vegan parmesan or feta
- ¼ cup sunflower seeds
- 2 batches maple tahini dressing
Instructions
- Cook the pasta in well-salted boiling water until tender, not mushy…usually a minute or two more than the al dente time on the package.
- While the pasta is cooking, place the frozen peas in the colander you'll use to drain the pasta.
- If you haven't already, make a double batch of the dressing.
- When pasta is done, pour the hot pasta over the peas in the colander and rinse well with cold water, stirring the pasta in colander as you rinse to make sure you rinse it all well.
- Toss the pasta and peas with the celery, broccoli, green onions, dill and half the dressing. Toss again with sunflower seeds and nutritional yeast.
- Serve immediately, or for even richer flavour, chill for 30-60 minutes before serving. Leftovers will keep for up to 5 days. Just toss with a bit of extra dressing before serving.
Video
Notes
You can easily make this pasta salad low FODMAP! Just use the substitutes written into the body of this blog post...look for the low FODMAP heading!