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Creamy Vegan Pasta Salad
Phoebe 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
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Salad
Cuisine
American
Servings
4
people
Calories
605
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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.
Nutrition
Calories:
605
kcal
Carbohydrates:
80
g
Protein:
26
g
Fat:
21
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
0.003
g
Sodium:
1484
mg
Potassium:
2100
mg
Fiber:
20
g
Sugar:
8
g
Vitamin A:
1872
IU
Vitamin C:
15
mg
Calcium:
173
mg
Iron:
7
mg
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