How to Make Vegan Green Pasta Salad

Salads have always been attractive with their colorful appearance and have a special place in reception at parties and celebrations. But what if your guest is a vegetarian? In most salads, chicken or sauce and dairy ingredients or tuna are used, which are forbidden for vegans.

ingredients:

Vegan mayonnaise, ½ cup

Mustard, 1 tablespoon

Lemon juice, 2 tablespoons

Garlic, 1 clove, grated

Sea salt, ½ teaspoon

Freshly ground black pepper

Shaped pasta, 220 grams

Red onion, chopped, ½ cup

Red bell pepper, ½, chopped

Celery, 2 sprigs, chopped

Peas, ¾ cup

Pickled capers (caparis), 2 tablespoons (optional)

Fresh dill, ¼ cup chopped

Parsley, chopped, ¼ cup

How to prepare the best vegan pasta salad:

In a large bowl, mix vegan mayonnaise, mustard, lemon juice, garlic, salt and black pepper.

Cook the pasta in a pot of boiling water and salt until soft. Drain and wash under cold water.

Add pasta to the dish along with red onion, red bell pepper, celery, peas, capers, dill and parsley.

Mix with the sauce and season with more salt and pepper.

Vegan potato salad recipe:

Potato salad has high nutritional value due to fiber, potassium and vitamins in potatoes. Following is the recipe for vegan potato salad for vegetarians.

Required materials:

900 grams of potatoes, halved or quartered

1/2 cup of vegetable mayonnaise

2 tablespoons Dijon mustard

2 tablespoons of apple cider vinegar

Freshly chopped dill 2 tablespoons

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, chopped

1/2 red onion, finely chopped

2 stalks of celery, finely chopped

Pickled dill 1 finely chopped

Salt and pepper to taste

How to prepare vegetable salad

Place the halved or quartered potatoes in a large pot and cover them with cold water. Add a little salt to the water.

Bring the water to a boil over high heat and cook the potatoes until they can be pierced with a fork, about 10-15 minutes. Be careful not to overcook as you want to keep the shape for the salad.

After the potatoes are cooked, put them in a colander and let them cool for a few minutes.

In the meantime, prepare the sauce by combining vegan mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, parsley and chives in a small bowl. Stir well until all ingredients are completely combined.

In a large bowl, add the cooled potatoes, chopped red onion, celery stalks and dill pickles.

Pour the sauce over the potato mixture and gently toss until all the ingredients are evenly coated.

Taste the potato salad and add salt and pepper to your taste. Adjust seasoning as needed.

Cover the bowl with plastic wrap or transfer the potato salad to an airtight container and refrigerate for at least 1 hour to allow the flavors to blend.

Before serving, gently toss the potato salad to redistribute the dressing and garnish with additional fresh herbs, if desired.

Serve cold and enjoy your delicious vegan potato salad!

2- Vegan pasta salad

One of the most popular salads, whether for vegetarians or non-vegetarians, is macaroni salad. Macarani salad is one of the most delicious salads, especially for children, which can also be used as a snack.

Ingredients for vegan pasta salad:

225 grams of pasta of your choice

1 cup cherry tomatoes, halved

1/2 cup chopped cucumber

1/2 cup chopped red bell pepper

1/4 cup red onion, finely chopped

1/4 cup black olives, sliced

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup pine nuts (optional)

1/4 cup of olive oil

2 tablespoons of balsamic vinegar

2 tablespoons of lemon juice

2 cloves of chopped garlic

Salt and pepper as desired

How to prepare vegan macaroni salad

Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. set aside

In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, basil, parsley, and pine nuts (if using).

In a small bowl, mix together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt and pepper to make the dressing.

Add the cooked pasta to the vegetable mixture and pour the sauce over it.

Mix everything gently so that all the ingredients are well coated with the sauce.

Taste the pasta salad and adjust the seasoning if needed.

Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container and refrigerate for at least 1 hour to allow the flavors to blend.

Before serving, gently toss the pasta salad to redistribute the dressing.

Serve cold and enjoy your delicious vegan pasta salad!

tip:

You can add other vegetables like chopped zucchini, grated carrots or corn kernels to customize the pasta salad.

You can also add some protein by tossing in some chickpeas or cooked tofu cubes.

If you prefer a creamier sauce, you can add some vegan mayonnaise or dairy-free yogurt to the sauce mixture.

Leftover pasta salad can be stored in a sealed container in the refrigerator for up to 3 days. Stir again before serving to redistribute the sauce.

This recipe serves about 4-6 people as a side dish. If you need to feed a larger crowd, adjust the quantities accordingly.