Go Back

Vegan Pasta Salad

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients
  

Pasta Salad

  • 8 oz (1 box) Cybeles superfood pasta, cooked according to package directions - I used the green lentil, cauliflower and parsnip rotini
  • 1 cup frozen peas
  • 1/2 large cucumber, chopped
  • 1/4 red onion, finely diced
  • 10 cherry tomatoes, chopped
  • Chopped parsley

Hummus Dressing

  • 1/4 cup plain hummus - I love the Oasis brand because it's oil free, but any hummus should work
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp stevia
  • 2-4 tbsp water, you can use more/less water to get a consistency you like

Instructions
 

  • Cook the pasta according to package directions, drain and rinse, then put it into a bowl in the refrigerator to cool down for about 10 minutes.
  • Mix the peas, chopped veggies, and parsley with the pasta.
  • To make the dressing, mix the hummus, mustard, apple cider vinegar, stevia, and water until it's the consistency you like. I recommend adding the water by the tablespoon, so that you can stop when you get the consistency you want. I like it pretty runny and used 4 tablespoons, and it was easy to mix into the pasta and coated all the ingredients nicely.
  • Stir the dressing into the pasta salad and mix thoroughly until all the pasta and veggies are coated with the dressing.
  • Serve cold or at room temperature, and store leftovers in the refrigerator.