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–+ servings
Vegan Lemon Pasta Salad

Creamy Vegan Lemon Pasta Salad for a Fresh Twist

This Vegan Lemon Pasta Salad is a refreshing and nutritious dish that combines creamy textures with zesty flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Short Pasta (e.g., penne or bowtie)
For the Protein Boost
  • 1 15.5-oz can White Beans Drained and rinsed
For Fresh Crunch
  • 3 cups Salad Mix Preferably garden salad varieties
  • 3 cups Baby Arugula
For the Creamy Dressing
  • 1/2 cup Lemon Juice
  • 1/4 cup Olive Oil Optional for an oil-free version
  • 1/4 cup Silken Tofu Double oil if not available
  • 4 cloves Garlic
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp White Miso Paste
  • 1 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1/2 tsp White Pepper

Equipment

  • large pot
  • colander
  • High-speed blender
  • mixing bowl

Method
 

Step-by-Step Instructions for Vegan Lemon Pasta Salad
  1. Cook the pasta according to package directions in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Blend all dressing ingredients in a high-speed blender until smooth and creamy.
  3. In a large bowl, combine the cooled pasta, white beans, salad mix, and baby arugula, gently tossing to integrate.
  4. Pour half of the dressing over the salad mixture, tossing gently to coat.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 350mgFiber: 8gSugar: 2gVitamin A: 35IUVitamin C: 80mgCalcium: 8mgIron: 15mg

Notes

This salad can be stored in the fridge for 3-5 days and tastes even better as it marinates.

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