The Best Vegan Pasta Salad
Try this The Best Vegan Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- juice from 1 lemon
- salt + pepper
- 2 tbs water
- 4 tsp dijon mustard
- 1 1/2 cups cherry tomatoes halved
- 1 cup finely chopped kale
- 6-8 spring onions using the white + light green parts
- 2 tbs extra virgin olive oil
- 1 lb pasta (i used whole-wheat orecchiette)
- 1 1/2 cups haricots verts chopped into small pieces
- 4 tbs almond milk
- Carbohydrate 14.5999249993942 g
- Cholesterol 1.22499999896445 mg
- Fat 14.450656249745 g
- Fiber 3.53000009983778 g
- Protein 3.52471249957283 g
- Saturated Fat 2.08589012483729 g
- Serving Size 1 1 recipe (802g)
- Sodium 401.398124994693 mg
- Sugar 11.0699248995564 g
- Trans Fat 0.527411999989644 g
- Calories 187 calories
From the spring onions, take the white bulb + ½ inch above bulb, where it starts to turn light green. Roughly chop, and combine with all other ingredients in a high-speed blender. Mix until the vinaigrette has a smooth, creamy consistency.Cook pasta according to directions. When finished cooking, drain and set aside to cool.Chop tomatoes and haricots verts, mixing 1½ cups each with pasta once it has cooled.Finely chop kale, and combine 1 cup with pasta salad.When pasta and veggies are mixed, drizzle generously with vinaigrette.Serve and enjoy!
