Creamy Vegan Pasta Salad
Description
This vegan pasta salad has a creamy mustard dressing made with vegan mayonnaise. Packed with colorful crunchy vegetables, it's sure to be a summer hit!
Ingredients
•
2 cups whole-wheat elbow pasta
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1/2 bell pepper, diced
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1/3 cup corn
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1 stalk celery, diced
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2 tablespoons diced red onion
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1/2 cup vegan mayonnaise
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3 teaspoons white vinegar
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1 1/2 teaspoons Dijon mustard
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1/2 teaspoon white sugar
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
2
Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
3
Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.