Creamy Mayo-Free Pasta Salad (Vegan, Gluten-Free)
You’ll absolutely love how lusciously creamy and flavorful this simple-to-make Mayo-Free Pasta Salad is!
Someone recently told me that the only food they like more than pasta is my homemade, vegan, Creamy Italian Dressing recipe. My very next thought was … if we combined those two (the dressing and the pasta), what a yummers of a dish we would have!
And so I gave it a try.
This is sooo good! I may just pasta salad my way through this summer season.
The Creamiest Mayo-Free Pasta Salad
How can you make super creamy pasta salad without mayonnaise? It’s easy! Use my easy and quick (5 minutes!) vegan dressing and wowsa! You have yourself a lusciously good pasta salad without the fattening mayo!
Vinegar-Free Pasta Salad
Not only does this pasta salad skip the mayo, but it doesn’t contain any vinegar either. If you’re concerned about the negative health effects of vinegar, then this pasta salad is just for you.
The Skinny Pasta Salad
A creamy pasta salad like this is usually off-limits if you’re on a diet or trying to lose weight. But not so with this delicious pasta salad. It’s lower in calories (about 150 calories lower!) than most creamy pasta salads. Plus, it’s higher in fiber (one of the essential nutrients for healthy weight loss).
The Healthy Pasta Salad
This pasta salad is MUCH better for you than regular pasta salad. Made with whole-food ingredients, this delicious dish is loaded with beneficial nutrients. And, unlike most pasta salads, it has zero cholesterol.
The Perfect Pasta Salad
Tender and super-fresh-crunchy.
Tangy and creamy.
Simple and delicious.
Rich and flavorful.
Healthy and slimming.
This creamy mayo-free vegan pasta salad has it all! It’s just the perfect pasta salad!
Creamy Pasta Salad
Ingredients
- 5 ounces uncooked spiral or small shell pasta - (about 2 cups uncooked spiral pasta) I recommend using Tinkyada pasta.
- 1 recipe Jennifer's Kitchen Creamy Italian Salad Dressing
- 1/2 cup olive halves - I use tree-ripened olives
- 1 small cucumber - or 1/2 medium cucumber, diced small (about 1 cup)
- 1/4 large red onion or sweet onion, cut into thin slivers - (about 2/3 cup)
- 2 tablespoons diced bell pepper - optional
- 1/3 cup water
- 1 cup cherry tomato halves
Instructions
- Cook pasta according to package directions. (See note #2.)
- Meanwhile, prepare remaining ingredients.
- When pasta is done, drain well and transfer to a mixing bowl.
- While pasta is still hot, very gently mix in Creamy Italian Salad Dressing. (I use a rubber spatula to gently mix.) Rinse blender with 1/3 cup water and add this to the pasta. Mixture will appear very soupy, but it will thicken as it chills.
- Chill, stirring once or twice while chilling.
- When pasta is cool, stir in vegetables.
- Immediately before serving, gently mix in tomatoes.
- Garnish with fresh basil if desired.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
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Hi Jennifer!
love your snaps. Thanks for sharing this recipe
I made this with cucumbers and tomatoes from the garden. Delicious!
I’m lovin’ summer! So glad you liked it, Tracy!
Have you made this pasta salad the day ahead and had the noodles still stay a nice texture ?
Hi Michelle,
Sorry for the delayed response. Somehow I missed this comment.
Yes, if you follow the recipe precisely then the pasta will still be good the next day. Just make sure you use the full amount of water called for in the recipe. (If it’s a little dry the next day – it shouldn’t be, but if it is – just mix in some water.)
‘Hope you enjoy!
Jennifer