Pasta salad is an excellent way to combine your grains, vegetables, and protein into one quick and convenient meal, and it’s probably much more versatile than you think! Pasta salad can be warm or cold with a range of dressings from creamy to oil-based dressing. You can also use different vegetable and protein combinations to give your pasta salads a specific flavour style. Here’s a look at a few varieties of quick and healthy vegan pasta salads that will make for a great dinner or lunch-on-the-go!
1. Creamy “Chicken” Pasta Salad
A more traditional, creamy dressing pasta salad with meatless chicken.
Ingredients:
- 1 16oz (450g) Box of Pasta
- 1 Pkg. “Chicken” Strips (Recommended: Yves Chicken Veggie Tenders)
- 3 Stalks of Celery
- 3-4 Green Onions
- 1 Can Baby Corn
- 1 Can Green Peas (Or Equivalent of Steamed Frozen Peas)
- ½ Cup Vegan Mayonnaise (Recommended: Follow Your Heart’s Vegenaise)
- 2 Tbsp. Olive Oil
- ¼ Tsp. Garlic Powder
- Dried Oregano
- Dried Basil
- Salt and Pepper
Method:
- In a large pot, boil pasta until cooked.
- Pan fry “chicken” strips until well-browned and cut into small pieces.
- Chop celery, green onions, and baby corn.
- Combine above ingredients in a large bowl.
- Add in vegan mayonnaise, olive oil, and garlic powder and mix until pasta and vegetables are well coated.
- Sprinkle oregano, basil, salt, and pepper to taste.
Notes:
This pasta salad is delicious served either warm or cold. Makes 6-8 servings.
2. 20-Minute Balsamic Pasta Salad
A quick and simple pasta salad – perfect for potlucks or dinner in a rush!
Ingredients:
- 1 16oz (450g) Box of Pasta
- 1 Can Chickpeas
- 1 Can Corn
- 1 Large Red or Orange Bell Pepper
- 2-3 Stalks Celery
- 2-4 Radishes
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
Method:
- In a large pot, boil pasta until cooked, then drain and rinse with cold water.
- Finely chop pepper, celery, and radishes.
- Combine pasta, chickpeas, corn, pepper, celery, and radishes in a large bowl and drizzle with olive oil and balsamic vinegar. Mix until well-coated. Add salt and pepper to taste.
Notes:
This pasta salad is best served chilled, so make sure you rinse your cooked pasta out with cold water. Also excellent the next day when flavours have had a chance to intensify in the fridge. If you’re not a fan of balsamic vinegar, you can also use your favourite salad dressing – try Italian or a nice vinaigrette! Makes 6-8 servings.
3. Summer Fresh Pasta Salad
A pasta salad that combines sweet and salty, using fresh fruit and tofu.
Ingredients:
- 1 16oz (450g) Box of Pasta
- 1 Pkg. Smoked Tofu (Recommended: Soya Nova Smoked Tofu)
- 1 Avocado
- 1 Can Mandarin Slices (Or Equivalent Fresh)
- 1 Cup Strawberries
- 2-3 Carrots
- 1 Can Hearts of Palm
- 1 Large Red Bell Pepper
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
Method:
- In a large pot, boil pasta until cooked, then drain and rinse with cold water.
- Chop smoked tofu into small cubes and pan fry with olive oil until lightly browned. Put aside to cool.
- Chop Avocado, strawberries, bell pepper, and hearts of palm into small pieces.
- Grate carrots.
- Combine all ingredients in a large bowl. Drizzle with olive oil and balsamic vinegar and mix until well-coated. Add salt and pepper to taste.
Notes:
Again, this pasta salad is best served cold, so give yourself some time to let everything cool before combining – you don’t want your fruit to melt from the heat of the pasta. If you want to add a little spice, sprinkle with crushed red chillies – this combines well with the sweetness of the fruit. Also note that because of the fresh fruit, this salad will not last more than a day or two (at most) in the fridge. Makes 6-8 servings.
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