This fresh and flavorful vegan pasta salad is perfect for picnics, potlucks, or a quick lunch. It’s packed with crunchy vegetables, juicy cherry tomatoes, creamy plant-based yogurt, and a tangy dressing — making it a satisfying and healthy dish for any occasion.
Ingredients:
500 g pasta or whole grain pasta
1 red or yellow bell pepper, diced
1 cucumber, diced
1 jar of peas (about 350g), drained
About 200g cherry tomatoes, halved
400g vegan oat yogurt
1-2 cloves of garlic, finely chopped
1-2 tablespoons apple cider vinegar
1 teaspoon sweet paprika powder
1 teaspoon sugar (adjust to taste)
Salt and pepper to taste
Optional: fresh herbs like chives, parsley, or basil
Instructions:
Cook the pasta according to package instructions in salted water, then drain and rinse with cold water to cool.
In a large bowl, combine the cooked pasta with the diced bell pepper, cucumber, drained peas, and halved cherry tomatoes.
In a separate bowl, mix the oat yogurt with the chopped garlic, vinegar, paprika, sugar, salt, and pepper. Adjust the consistency with a little water or more yogurt if needed.
Pour the dressing over the pasta and vegetables, then toss everything gently to combine.
Garnish with fresh herbs if desired, and season with additional salt, pepper, or vinegar to taste.
Enjoy your colorful and delicious vegan pasta salad!