Looking for the perfect lunch idea to take for work or pack for the kiddos? This Vegan Pasta Salad is perfect for a cold lunch and the dressing is completely OIL FREE! It’s one of the most requested and popular sides for our Vegan Thanksgiving dinner we have every year =)
Can I use other veggies?
Of course! These are my favorite veggies to add in my salad, but feel free to add as many veggies of your choice. I also LOVE adding banana peppers and arugula, but didn’t have any on hand =)
What’s the best pasta to use?
My favorites are GF rotini, bowtie, or penne for this recipe
What if I want the pasta to be a bit more creamy?
Double the dressing recipe!
Vegan Cold Pasta Salad with OIL FREE Dressing
For the dressing:
- 5 oz firm tofu
- 1 tsp Italian Seasoning
- 1/4 cup water
- 2 tsp apple cider vinegar
- 1 clove garlic
- salt and pepper to taste
- 2-3 tbsp non dairy yogurt
For the salad
- 8 oz cooked GF rotini pasta - cooled down at room temperature
- 1 cup english cucumbers (cut in halves or quarters)
- 1 cup cherry tomatoes (cut in halves)
- 1/2 cup thinly sliced red onions
- 1 cup chopped spinach
- oil free dressing
cook your pasta according to the package instructions
Make the dressing by adding all the ingredients into a blender (I always use Vitamix) and blend until smooth
Put together the salad - mix the pasta, veggies, and dressing - toss to combine. Make sure all of the pasta and the veggies are mixed thoroughly in the dressing
Refrigerate for at least 30-35 minutes before serving.