Cold Pasta Salad on a hot summer day…YES PLEASE!!! This Vegan Pasta Salad is perfect for a cold lunch and the dressing is completely OIL FREE and gluten free! This dish is perfect for picnics, big gatherings, and fun summer bbqs!
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!
Other pasta recipes you’ll LOVE
Vegan Lasagna Rollups
Creamy Vegan Mac & Cheese
Vegan Baked Ziti
Vegan Baked Tofu Parmesan
Creamy Fettuccine Alfredo
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Vegan Summer Pasta Salad with OIL FREE Dressing
Description
Ingredients
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
Ingredients
Instructions
Video
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cook your pasta according to the package instructions
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Make the dressing by adding all the ingredients into a blender (I always use Vitamix) and blend until smooth
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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
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Refrigerate for at least 30-35 minutes before serving.
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