Creamy Vegan Pasta Salad

This creamy vegan pasta salad features elbow noodles, bell peppers, corn, celery, and red onion and is tossed with a creamy dressing made with vegan mayo and Dijon.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 180 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 stalk celery, diced
• 1 ½ teaspoons Dijon mustard
• 2 tablespoons diced red onion
• ½ cup vegan mayonnaise
• ½ bell pepper, diced
• ½ teaspoon white sugar (Optional)
• 3 teaspoons white vinegar
• 2 cups whole-wheat elbow pasta
• ⅓ cup corn

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.

Step 2

Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.

Step 3

Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.