Add more fuel and fun to lunchtime with this vegan Hawaiian pasta salad! It’s creamy yet satisfyingly crunchy, thanks to the fresh, crisp veggies. And, to keep this vegan pasta salad dairy-free, I made my dressing using coconut milk yogurt instead of mayo or regular yogurt. It’s a simple plant-based swap, but the slight natural sweetness of coconut works perfectly in this Hawaiian-inspired recipe. Along with the pineapple chunks and juice, you get to enjoy a sweet and savory flavor experience! If you didn’t need to keep this pasta salad vegan, you could also add some diced ham for that classic Hawaiian combo. Plus, you can choose ANY pasta you like to make this classic lunch more nutritious! I used a red lentil pasta for added protein, fiber, and vibrant color!
20 oz canned pineapple chunks (reserve liquid)
1/2 cup carrots diced
1/4 cup green onion finely chopped
1 red bell pepper diced
8 oz red lentil pasta (or pasta of choice) cooked
1/2 cup sweet pickles diced
1 cup coconut milk yogurt (or nondairy yogurt of choice)
1 Tbsp Dijon Mustard
1/4 tsp garlic powder
3-4 Tbsp pineapple juice (reserved from canned chunks)
salt, to taste (if needed)
Cook pasta according to package directions.
Allow to cool slightly before combining with other salad ingredients.
In a bowl, whisk together dressing. Pour over pasta salad mixture and toss to coat.
Serve and enjoy!
Yields ~7 cups pasta salad.
3g fiber | 15g sugars
Serving: 1 cup