Vegan Pasta Salad


Upon thinking of a higher carb, energy filling meal to bring along with me for lunch, I cam across the thought of pasta salad. The dish that was once and still is, an amazing summer BBQ essential. But aside from being a great side dish, I was excited to include this in my nightly meal prep for work the next day. When that 2:30pm afternoon starts moving a little slow, this recipe kept my stomach happy and my mind from focusing on what I was going to eat when I got home.

Creamy and flavourful, this is a great example of a recipe that can be made vegan style and be even better than the classic recipe (In my opinion). Double this recipe for larger groups or keep it as is and pack it up to enjoy through the week on your days out. The lemon juice is a natural preserver which makes this salad even better for meal prep.

Serves – 3
Prep time – 10 mins
Cook time- 10-12 mins


  • 4 Cups Cooked Pasta Noodles *I measured this AFTER it was cooked* (Whole wheat is best but use what you prefer!)
  • 1/2 Cup No Salt Cashews *Sub soft tofu for nut allergies*
  • 3/4 – 1 Cup Vegan Mayo (I use soy free)
  • Juice of 1 lemon
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp water
  • Dill (fresh or the spice), paprika, garlic powder, pepper (Amounts depending on preference
  • 2-3 Tbsp Diced red onion
  • 4 Tbsp Diced cucumber

How to: 

  1. Put cashews in a bowl of hot water to soften, set aside
  2. Put pasta on and cook for as long as package instructs
  3. In a blender add the rest of the ingredients EXCEPT the onion and cucumber
  4. Once all ingredients are added to blender, strain the cashews and add them to the blender
  5. Blend until smooth
  6. Once noodles are done, strain and rinse with cold water until noodles are no longer warm
  7. In a bowl, add the noodles and add sauce, stirring occasionally and adding the amount of sauce you want
  8. Add additional spices if needed- I added more dill and pepper
  9. Add chopped cucumber and onion and mix into pasta salad


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