Creamy Pasta Salad (Vegan)

The best thing about pasta salad is that you can do whatever type of noodle you want, whatever type of vegetables you want and so much more! You just need a good base.

This is my version!

Let me see your variations on social media.


  • 1 box tricolor noodles
  • 1 1/2 cups chopped broccoli
  • 1/2 red onion, chopped
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup vegan mayo
  • 1/2 cup vegan ranch
  • 2 tbsp sweet relish
  • 1 tsp yellow mustard
  • Salt and pepper to taste


  1. Boil the noodles according to package.
  2. While the noodles are boiling, combine the rest of the ingredients in a large bowl.
  3. After straining the noodles, while they’re still in the strainer, rinse with cold water to stop them from cooking.
  4. Mix noodles into the rest and cover.
  5. Chill in fridge for a couple hours or overnight.
  6. If noodles are too dry after soaking up the dressing, add a little more vegan mayo and vegan ranch.
  7. Enjoy!


One Comment Add yours

  1. Rebecca Blake says:

    I’ve made this so many times! Every time I take this to a party I’m asked for the recipe. It’s very versatile too- I sub the onion and broccoli for diced tomato and cucumber. It’s so perfect to keep in the fridge during warmer months for a quick side dish. It makes quite a lot! Awesome recipe!


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