Creamy Vegan Pasta Salad

by Phoebe Green
Creamy Vegan Pasta Salad

This vegan pasta salad recipe is very simple; all you need to do is substitute the mayo with a vegan mayonnaise called Vegenaise! Honestly, I don’t think I ever make this pasta salad the same. I am always adding different ingredients or adding new things. That is what is great about this recipe; you can add what you have on hand. There is no right or wrong way to make this!

Creamy Vegan Pasta Salad

Creamy Vegan Pasta Salad

Phoebe GreenPhoebe Green
This creamy vegan pasta salad is a must. Try this easy recipe and get satisfied with this very filling recipe.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 605 kcal


  • 1 pound pasta spiral
  • ½ cup vegan mayonnaise vegan
  • ¼ cup mustard whole-grain
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup tomatoes sun-dried
  • 1 can black beans rinsed
  • 1 medium olives sliced
  • 1 medium cucumber peeled and cubed
  • ½ cup carrots julienned


  • Fill a pot with water dashed with salt, and bring to a boil. Cook the spiral pasta as directed on the package.
  • Rinse the cooked spiral pasta with cold water after cooking to stop the cooking and cool them down.
  • Add the spiral pasta to a large mixing bowl.
  • Add Vegenaise, ground mustard, salt, black pepper, black beans, olives, sun-dried tomatoes, cucumber, and other veggies.
  • Mix until all ingredients are evenly mixed.
  • Serve warm temperature or chill in the fridge until serving.


Calories: 605kcalCarbohydrates: 80gProtein: 26gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 1484mgPotassium: 2100mgFiber: 20gSugar: 8gVitamin A: 1872IUVitamin C: 15mgCalcium: 173mgIron: 7mg

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