Healthy Recipes: Vegan Pasta Salad

If you’re looking for a refreshing and tasty recipe that will delight your taste buds while being healthy and vegan, this pasta salad is for you! Our vegan pasta salad is a delicious combination of tender rice pasta, fresh crunchy veggies, and a tasty dressing variation that makes this dish perfect for summer parties, barbecues, or just as a light lunch. Easy to prepare and full of healthy ingredients, this pasta salad is guaranteed to be a hit with anyone who tries it!

For this recipe, we use pasta made from brown rice. These are a healthy choice for your meals. Unlike traditional pasta made from wheat, brown rice pasta is gluten-free and has numerous healthy properties. Whole grain rice pasta contains fiber, vitamins and minerals that contribute to overall health and digestion.

For the dressing, we use a healthy alternative to traditional mayo. This often contains a lot of sugar, artificial preservatives and unhealthy fats. We show you how to make a delicious and healthy vegan mayo for your pasta salad with a plant-based yogurt and other healthy ingredients.

There are no limits to your taste buds when it comes to herbs – try out which combinations are perfect for you.

Ingredients for the Vegan Pasta Salad

  • 250 g brown rice pasta
  • 1 jar corn
  • 1 small jar of pickles without sugar
  • 150 g peas
  • 1 bell pepper
  • 1 onion
  • 30 g rapeseed oil
  • 30 g apple cider vinegar
  • 1 tablespoon mustard
  • 400 g coconut yogurt
  • 1 tsp sea salt
  • 1 bunch of mixed herbs

Preparation of the Vegan Pasta Salad

Step 1
First cook the pasta according to package instructions and let it cool.

Step 2
Wash the vegetables thoroughly and cut them into very fine cubes. Also wash the fresh herbs of your choice and chop them very finely.

Step 3
For the dressing, mix the coconut yogurt with the canola oil and apple cider vinegar. Then add 1 tablespoon of mustard, 1 teaspoon of sea salt and the herbs.Steam the vegetables without the spring onions in a little canola oil. Meanwhile, mix 30 g of canola oil, 30 g of apple cider vinegar, 1 tbsp of applesauce, 1 tsp of sea salt, mixed herbs and the spring onion in a salad bowl.

Step 4
Put the vegetables, pasta and dressing in a large bowl and stir all the ingredients well.

The salad will keep for several days in the refrigerator. You can also let the pasta salad sit well in the refrigerator for 1 – 2 hours before serving.


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