Vegan cold pasta salad recipes - Main course

Author: Brittany Anderson  

This cold vegan pesto pasta salad is made with basil parsley pesto & pumpkin seeds for extra flavor & crunch. From vegan sandwiches to healthy and filing bowls, delicious wraps and more finger food, these easy recipes are great for any lunchbox!

Vegan Pasta Salad - Mediterranean Style

Vegan Pasta Salad - Mediterranean Style
A veggie-packed balsamic pasta delicious served either warm or cold!
Provided by: Monica Davis
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Mediterranean
Number of ingredients: 13
Ingredients:
  • 1 (16 oz. package) pasta
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 tablespoons maple syrup
  • 2 cloves garlic ((minced))
  • 1 tablespoon olive oil ((for sauteing veggies))
  • 1/2 cup red onions (diced)
  • 1 cup sliced mushrooms
  • 2 cups cherry tomatoes ((halved))
  • 1/2 cup sundried tomatoes
  • 1 cup olives
  • 1 (8 oz. bag) baby spinach
  • 1/2 teaspoon salt
Nutrition:
  • Serving Size: 1 cup
  • Calories: 365 kcal
  • Carbohydrate: 51 g
  • Protein: 9 g
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Sodium: 454 mg
  • Fiber: 4 g
  • Sugar: 10 g
How to cook:
  1. Cook your pasta according to the directions on the package.
  2. Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic. Stir and set aside.
  3. Wash and cut up 4-6 cups of veggies of your choice.
  4. In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.
  5. Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.
  6. Add cherry tomatoes and sauté for about 2 minutes.
  7. Add the balsamic dressing and simmer for 3-4 more minutes until the liquid starts to boil.
  8. Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach. Stir well and cover for a few minutes until the spinach wilts.
  9. Serve warm for a hot meal or place in the fridge for a cold pasta salad. It is also delicious topped with some vegan feta cheese!
Notes: 20 Vegan Pasta Salad Recipes, Vegan Avocado Caprese Pasta Salad. 2. Vegan Caesar Pasta Salad with Chickpeas. 3. Vegan Pasta Salad with Homemade Dairy-Free Ranch. 4. …

Cold Vegan Pesto Pasta Salad

Cold Vegan Pesto Pasta Salad
This cold vegan pesto pasta salad is made with basil parsley pesto & pumpkin seeds for extra flavor & crunch. Toss in tomatoes, cucumbers & crunchy veggies!
Provided by: Jamie
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 8
Ingredients:
  • 10 ounces macaroni pasta (or other pasta shape)
  • 1 Tablespoon olive oil (extra virgin)
  • 3/4 cup vegan basil parsley pesto sauce
  • 1 cup cherry tomatoes (cut in half)
  • 3/4 cup cucumbers (sliced)
  • 3/4 cup bell peppers (chopped)
  • 1/4 cup red onions (diced)
  • salt & pepper to taste
Nutrition:
  • Calories: 327 kcal
  • Carbohydrate: 58 g
  • Protein: 11 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Sodium: 10 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Boil your pasta according to its directions. Drain and rinse under water to get rid of excess starch. If serving later, lightly drizzle one tablespoon of olive oil onto your pasta to keep them from sticking together.
  2. Add the pasta, tomatoes, cucumbers, bell peppers, and red onion into a large bowl. Keep in the refrigerator with plastic wrap until ready to serve cold. Gently toss with the vegan pesto sauce and serve immediately.
Notes: Cold Pasta Salad [vegan], First start making the marinade. Combine kecap manis, lemon juice, garlic and chillis, in a bowl. Whisk everything together. Now give half of the …

30+ Cold Vegan Lunch Ideas

30+ Cold Vegan Lunch Ideas
These 30+ delicious cold vegan lunch ideas are perfect for school, your workplace or to grab when you’re at home during the day. From vegan sandwiches to healthy and filing bowls, delicious wraps and more finger food, these easy recipes are great for any lunchbox! For more ideas, check our free Vegan Bowls meal prep eBook.
Provided by: Alena
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 21
Ingredients:
  • Bagels, sliced
  • Hummus
  • Vegan cream cheese
  • Tomato
  • Lettuce
  • Pasta salad
  • Potato salad
  • Apple
  • Kiwi
  • Banana
  • Orange
  • Berries
  • Grapes
  • Pretzels
  • Rice crackers
  • Mixed nuts
  • Chocolate chip cookies
  • Oat bars
  • Vegan yogurt
  • Tortilla chips
  • Berry smoothie
How to cook:
  1. Veggie Bagels: spread your halved bagel or sandwich bread with hummus or vegan cream cheese and top with tomato, lettuce and any other vegan fillings.
  2. Salad: make a large batch of your favorite satiating vegan salad like pasta salad, potato salad or rice salad. Take single servings in an airtight container straight from the fridge for a cold portable vegan lunch!
  3. Fresh Fruit: wash and chop (if applicable) any of your favorite fruit in the morning, put them into a Ziploc bag or container and have them alongside your bagel or salad for lunch.
  4. Snacks: have some smaller bits and pieces with you (homemade or store-bought) for an afternoon slump or when your sandwich didn’t keep you full for long enough!
Notes: 1 Simple-veganista.com reviews, Review groups:

Vegan Macaroni Salad

Vegan Macaroni Salad
30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. Perfect for summer shindigs, cookouts, and picnics.
Provided by: Minimalist Baker
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Gluten-Free,Vegan
Number of ingredients: 12
Ingredients:
  • 4 cups elbow macaroni shells ((GF for gluten-free eaters))
  • 1/2 medium red pepper ((diced))
  • 1 cup celery ((diced))
  • 1/4 cup red or green onion ((diced))
  • 1 cup silken firm tofu ((make sure it’s silken or it won’t blend right))
  • 2-3 Tbsp dried dill*
  • 3-4 Tbsp agave nectar or cane sugar ((or honey if not vegan))
  • 1/4 tsp sea salt, black pepper & garlic powder
  • 2 Tbsp vinegar ((white wine is best))
  • 2 Tbsp avocado or olive oil
  • 1 Tbsp spicy mustard ((for tang))
  • Water ((to thin))
Nutrition:
  • Serving Size: 1 serving
  • Calories: 226 kcal
  • Carbohydrate: 37 g
  • Protein: 7.8 g
  • Fat: 5 g
  • Saturated Fat: 0.5 g
  • Sodium: 86 mg
  • Fiber: 2.2 g
  • Sugar: 5.9 g
How to cook:
  1. Cook noodles according to package instructions, drain, and set aside.
  2. Chop veggies and set aside.
  3. Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
  4. Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
  5. Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
  6. Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.
Notes: 15 Amazing Vegan Pasta Salad Recipes, a Greek pasta salad with artichokes and olives and even a tzatziki pasta salad; some ranch pasta salads; a lemon …
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