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+ servings
A asymmetrical white bowl holds a creamy vegan pasta salad.
5 from 6 votes

The Best Creamy Vegan Pasta Salad

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 6 people

Ingredients

Macaroni salad

  • 8 ounces elbow pasta (or another short pasta shape; 225g)
  • 1 1/4 cups finely chopped bell pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped or grated carrot
  • 1/4 cup finely chopped red onion (substitute chopped scallions)
  • optional: chopped fresh herbs of choice

Creamy avocado sauce

  • 1/2 large, Hass avocado (about 2/3 cup, or 3 ounces/90 g)
  • 1/3 cup unsweetened, plain non-dairy yogurt (3oz/90g)
  • 3 tablespoons white vinegar (substitute apple cider vinegar or lemon juice)
  • 3/4 teaspoon kosher salt (or coarse salt)
  • 1/4 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 1/4 cup water (60ml)
  • pinch of freshly ground, black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Drain and rinse the macaroni in cold, running water. Drain again.
  • While the macaroni cooks, add all sauce ingredients to a blender or food processor and blend till smooth. The sauce should be thick, but pourable. If it's too thick, you can add an extra tablespoon of water to thin it a bit.
  • Once the pasta has been cooked and drained, add it to a large mixing bowl, along with your vegetables and herbs, if using. Add all of the sauce. Toss the ingredients together well and serve.