This vegan and vegetarian-friendly recipe will make you forget about those other pasta salads that contain dairy. It combines the bright colors and fresh flavors of celery, cucumbers, carrots & red bell peppers, for a side dish or even a main course that’s great for family get together and even barbecues with non vegan eaters. The pasta salad is best served chilled and is coated in a creamy non dairy dressing.
Even though this is your classic pasta salad made vegan, it does have a unique taste. So don’t expect it to taste like any other you’ve had before. It was a big hit for my family and I. Hopefully it will be for you and yours as well!
First, cook the pasta according to package instructions. Drain & rinse the pasta in cold water. Add the cooled pasta to a large mixing or serving bowl and set aside.
In the meantime, prepare the dressing. Divide the block of tofu in half and use only what you need {put the remainder away}. Add 1 cup of tofu to a high speed blender with soy milk. Blend until creamy about 1 minute.
Once tofu mixture is creamy. Add the shallot, sweet relish or pickle, lemon juice, yellow mustard, pink sea salt to the blender and blend another minute. Pour the creamy dressing over the pasta in a mixing bowl and mix to coat thoroughly. Add in the remaining vegetables and fold into the coated pasta.
Cover and refrigerate pasta at least 2 hours. Serve when ready and enjoy!
| Prep Time | 2 hours |
| Cook Time | 15 minutes |
| Servings |
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- 1 ½ packages Tri Color Pasta cooked
- Tofu Salad Dressing
- 1 Red Bell Pepper diced
- 1 Medium Cucumber finely chopped
- 1 cup Celery finely chopped
- ½ cup Carrots shredded
- 1 cup Silken Tofu
- ⅔ cup Soy Milk
- 1 Shallot minced
- ½ cup Sweet Relish or Sweet Pickles
- 2 tablespoons Lemon fresh juiced
- 4 teaspoons Yellow Mustard
- 2 teaspoons Sea Salt
Ingredients
Tofu Salad Dressing
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- First, cook the pasta according to package instructions. Drain & rinse the pasta in cold water. Add the cooled pasta to a large mixing or serving bowl and set aside.
- In the meantime, prepare the dressing. Divide the block of tofu in half and use only what you need {put the remainder away}. Add 1 cup of tofu to a high speed blender with soy milk. Blend until creamy about 1 minute.
- Once tofu mixture is creamy. Add the shallot, sweet relish or pickle, lemon juice, yellow mustard, pink sea salt to the blender and blend another minute. Pour the creamy dressing over the pasta in a mixing bowl and mix to coat thoroughly. Add in the remaining vegetables and fold into the coated pasta.
- Cover and refrigerate pasta at least 2 hours. Serve when ready and enjoy!
- I used Extra Firm Tofu instead of Silken Tofu.
- I also used a 1/2 large Dill pickle {diced} instead of sweet pickles.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
