At this point, I treat my kitchen as a test kitchen. Most of the recipes I post on this blog are test recipes that end up tasting and looking amazing. This creamy pasta salad was an attempt to veganize a delicious pasta salad my mom used to make for us when we were kids. Most of the ingredients are the same except for the the base of the dressing which was mayonaise. Speaking of mayonnaise; there’s this awesome vegan pasta salad recipe created by Divas can Cook that I found, which I plan to make myself. It calls for vegan mayonaise and it looks HEA-VEN-LYY!
I aim at creating recipes that are nutritious. I don’t mind a little bit of indulgence in the process. Because without it I wouldn’t be able to stick to eating healthy foods.
I love a creamy pasta salad because it’s full of carbs, is decadent and has a bit of crunch. The vegetables always add not only nutrients but also color and texture to recipes.
The ingredient list of this recipe is a tad long, but don’t let that intimidate you. It’s a fairly simple recipe. I would even go as far as say you can add different herbs and spices to it if you wish.
You don’t have to use tri-color rotini pasta, of course. I chose it because it adds more color to the dish. It’s just my preference.
If the idea of making dressing out of mainly white beans makes you weary, don’t fret, you won’t even taste it. Actually, adding beans to sauces, smoothies and dressings is a great way to get more protein in your diet. I do have a few of other recipes that have white beans as a major ingredient in it, like this one.
If you’re not happy with the creaminess of the dressing I suggest adding a couple of tablespoons of nut butter to make the dressing even creamier.
Writing about my creamy pasta salad recipe, and looking at the pictures is making my mouth water. I remember being so excited when this turned out well. I would imagine that that dressing would go well with other types of salad like a potato salad or a garden salad! Mmmmmm!
Again, I used this frozen vegetable mix out of preference. Different combinations of peas, carrots, corn and beans would complement this salad.
Oh, that anticipation I was feeling before pouring the dressing on the salad!
And there it was, a delicious simple recipe that was hidden in my brain, that finally decided to reveal itself.
I would love to hear your feedback and answer your questions. Please don’t hesitate to do so. I would also appreciate it if you liked and shared my creamy pasta salad recipe.
Creamy Pasta Salad
How to make vegan creamy pasta salad
- 5 quarts water, (it doesn’t have to be exact.)
- 16 oz tri-color rotini pasta
- 1.5 cups white beans
- 3 cup frozen mixed vegetables
- 1 cup vegetable stock
- 1/4 cup olive oil
- 4 tbsp meatless bacon bits, (or TVP)
- 2 tbsp white wine vinegar
- 1.5 tbsp dried dill
- 1 tsp allspice
- 1/4 cup nutritional yeast
- 1/2 tsp sugar
- 1 tsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tsp salt
- 1 tsp dried basil
- 1/2 tsp turmeric
- 1/4 tsp nutmeg
- Add pasta to large pot, then add 5 quarts of water. Stir and bring to a boil. Then let it cook over medium heat for about 10 minutes or until it’s al dente or fully cooked. Gently stir every couple of minutes.
- While the pasta cooks add the beans, vegetable stock, oil and vinegar and blend until smooth. Then add bacon bits, nutritional yeast, sugar and herbs and spices and mix well. Set aside.
- Drain pasta in a strainer in the sink, then rinse with cold water so it doesn’t stick together while you get the rest of the ingredients ready.
- Microwave the frozen vegetables at 1 minute intervals, so you can mix them in order for all the of the vegetable pieces to be fully thawed but still be firm.
- Add pasta to a large bowl and then add your vegetables and gently mix together.
- Pour the dressing onto pasta salad.
- For best results. After the pasta cools a bit stick it in the fridge for 30 minutes or so and then add the rest of the ingredients to it.
- Putting the pasta with the dressing on it in the fridge will cause the dressing to congeal.