Vegan Pasta Salad

Vegan Pasta Salad


For the Salad:

  • 2 Medium Stalks Celery
  • 1 Medium Red Bell Pepper
  • 1 Medium Yellow Bell Pepper
  • 2 Spring Onions
  • 20 Cherry Tomatoes
  • 2 Small Cucumbers
  • 20 Green Olives

For the Pasta:

  • 16 ounces Bowtie Pasta (450g) Dry Weight, or Penne, Shells, Elbow, Fusilli

For the Sesame Dressing:

  • 2 Tbsp Sesame Oil
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Maple Syrup
  • 1/2 tsp Crushed Garlic
  • 1/4 tsp Dried Basil
  • 1/4 tsp Oregano


  • 1/4 – 1/2 cup Vegan Mayonnaise
  • Fresh Parsley for serving


  1. Cook the pasta according to the package instructions.
  2. While the pasta is cooking, chop up the celery, red bell pepper, yellow bell pepper, spring onions and cucumber. Cut the cherry tomatoes and olives in half.
  3. Prepare the dressing by adding the sesame oil, soy sauce or tamari, maple syrup, crushed garlic and dried basil and oregano to a jug and mixing together.
  4. When the pasta is cooked, rinse and drain it and add to a serving dish. Then pile on all the raw veggies on top and mix in together.
  5. Pour over the dressing and combine.
  6. Then add the vegan mayonnaise (optional) and mix together.
  7. Keep covered in the fridge where it will keep perfectly well for a few days.


  1. Mayonnaise: The amount of mayonnaise you use just depends on how creamy you want it to be. Mix in ¼ cup first and then see if you’d like to add more.
  2. Gluten-free: To make this salad gluten-free simply use a gluten-free pasta and use a gluten-free soy sauce or switch for tamari.
  3. Nutritional information includes ¼ cup of vegan mayonnaise.
  4. This recipe was first published in October 2016.


Serving: 1Serve | Calories: 486kcal | Carbohydrates: 75g | Protein: 13.1g | Fat: 15.1g | Saturated Fat: 2.3g | Sodium: 703mg | Fiber: 5.3g | Sugar: 10.9g

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