Looking for the perfect lunch idea to take for work or pack for the kiddos? This Vegan Pasta Salad is perfect for a cold lunch and the dressing is completely OIL FREE! It's one of the most requested and popular sides for our Vegan Thanksgiving dinner we have every year =)
Can I use other veggies?
Of course! These are my favorite veggies to add in my salad, but feel free to add as many veggies of your choice. I also LOVE adding banana peppers and arugula, but didn't have any on hand =|
What's the best pasta to use?
My favorites are GF rotini, bowtie, or penne for this recipe
What if I want the pasta to be a bit more creamy?
Double the dressing recipe!
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For the dressing:
5 oz firm tofu
1 tsp Italian Seasoning
1/4 cup water
2 tsp apple cider vinegar
1 clove garlic
salt and pepper to taste
2-3 tbsp non dairy yogurt
For the salad
8 oz cooked GF rotini pasta - cooled down at room temperature
1 cup english cucumbers (cut in halves or quarters)
1 cup cherry tomatoes (cut in halves)
1/2 cup thinly sliced red onions
1 cup chopped spinach
oil free dressing
cook your pasta according to the package instructions
Make the dressing by adding all the ingredients into a blender (I always use Vitamix) and blend until smooth
Put together the salad - mix the pasta, veggies, and dressing - toss to combine. Make sure all of the pasta and the veggies are mixed thoroughly in the dressing
Refrigerate for at least 30-35 minutes before serving.