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Vegan Pasta Salad

Hawaiian Style Vegan Pasta Salad

Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 7 servings, ~7 cups
Calories 195
Author Alyssia Sheikh

Ingredients

Vegan Pasta Salad:

  • 8 oz pasta of choice cooked (about 4 cups cooked—I used a grain-free red lentil pasta)
  • 1 can pineapple chunks 14–20oz, reserve liquid
  • 1 red bell pepper diced
  • ½ cup sweet pickles diced
  • ½ cup carrots diced
  • ¼ cup green onion diced

Dressing:

  • 1 cup coconut milk yogurt or nondairy yogurt of choice
  • 1 Tbsp Dijon mustard
  • 3-4 Tbsp reserved pineapple juice
  • ¼ tsp garlic powder

Instructions

  • 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 vegan pasta salad.

Notes

*Nutrition calculated using red lentil pasta and unsweetened coconut milk yogurt.

Nutrition

Serving: 1cup vegan pasta salad | Calories: 195kcal | Carbohydrates: 38g | Protein: 8g | Fat: 2g | Fiber: 3g | Sugar: 15g