Creamy Vegan Pasta Salad
The best vegan pasta salad with an oil-free ranch dressing without mayo! Perfect for the grilling season in summer or as a side dish throughout the year. The recipe is plant-based (dairy-free, egg-free), healthy, protein-rich, light, guilt-free, and delicious!
Servings Prep Time
6 15
Cook Time
10
Servings Prep Time
6 15
Cook Time
10
Ingredients
  • 10 oz dry pasta of choice (gluten-free if needed)
  • 1 green pepper (or color of choice) chopped
  • 1 medium-sized onion diced
  • 4 tomatoes diced
  • 1 small cucumber diced
  • 3/4 cup chopped dill pickles
  • olives (optional)
  • One 15 oz can white beans rinsed and drained (*see notes)
  • 2/3 cup plant-based milk
  • 1/4 cup hulled hemp seeds 1/3 cup of soaked cashews (*see notes)
  • 4 garlic cloves
  • 1 tbsp Dijon mustard or more to taste
  • 1 tbsp lime juice or lemon juice
  • 1 tbsp white vinegar or apple cider vinegar or more to taste
  • 1/2 tsp sea salt + more to taste
  • Black pepper (to taste)
  • fresh dill to taste
Instructions
  1. Cook your favorite pasta as per the instructions on the package.
  2. Add white beans, plant-based milk, hemp seeds (or soaked cashews), garlic cloves, mustard, lime juice, vinegar, and sea salt + black pepper to a blender. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside.
  3. In a large bowl, combine the cooled pasta, chopped pepper, onion, tomatoes, cucumber, and dill pickles. Pour over the dressing and stir to combine.
  4. Taste and adjust seasonings. Add more salt/pepper/vinegar if needed. I added 1/2 tsp of sea salt in addition.
  5. Garnish with fresh herbs (e.g. dill) and serve at room temperature or cold. Enjoy! Store leftovers in the fridge for up to 5 days.