Vegan Dill Pasta Salad Recipes

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TROPICAL VEGAN PASTA SALAD



Tropical Vegan Pasta Salad image

Slightly tangy vegan pasta salad with a tropical twist. You can use any leftover cooked vegetables you have.

Provided by METG

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup dried rotini pasta
½ cup leftover cooked peas
⅛ cup lemon juice
3 tablespoons vegan mayonnaise (such as Vegenaise®)
2 tablespoons unsweetened coconut flakes
2 tablespoons chopped pistachios
1 clove garlic, pressed
1 teaspoon chopped fresh dill
⅛ teaspoon sea salt

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  • Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 22.6 g, Fat 9.2 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 133.2 mg, Sugar 2.9 g

EASY VEGAN PASTA SALAD RECIPE BY TASTY



Easy Vegan Pasta Salad Recipe by Tasty image

Here's what you need: dried pasta, chickpeas, broccoli floret, carrot, red onion, fresh parsley, olive oil, red wine vinegar, garlic, dried oregano, salt, pepper, cherry tomatoes

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 oz dried pasta, cooked
15 oz chickpeas, 1 can, drained and rinsed
1 cup broccoli floret, steamed
½ cup carrot, shredded
½ cup red onion, sliced
¼ cup fresh parsley
¼ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes

Steps:

  • In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
  • In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
  • Pour dressing over pasta salad and stir until evenly distributed.
  • Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams

VEGAN PASTA SALAD



Vegan Pasta Salad image

This is a healthier and easy vegan pasta dish with olives, dill pickles, broccoli, tomatoes, and dill - perfect for parties!

Provided by Charley

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 3h35m

Yield 10

Number Of Ingredients 10

1 (16 ounce) package rotini pasta
1 cup chopped broccoli
½ cup vegan mayonnaise
1 (6 ounce) can sliced olives, drained
3 large dill pickles, diced
3 large tomatoes, diced
¼ cup dill pickle juice
3 tablespoons minced fresh dill
½ tablespoon dried dill
1 teaspoon ground mustard

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
  • Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

Nutrition Facts : Calories 238 calories, Carbohydrate 41.7 g, Cholesterol 2.9 mg, Fat 5 g, Fiber 3.4 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 854.2 mg, Sugar 4 g

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