This vegan pasta salad is so yummy! I really missed pasta salad until vegan mayonnaise came into my life and brightened things up. Many non-vegans at potlucks have raved about this fabulous side dish, only to find out it was made by me. It’s always fun to see the shock on their faces when they find out there’s no eggs, or dairy involved. I get intense cravings for this pasta salad and once even dreamed about it. This dish is super easy and always a crowd pleaser. It is great on its own as a snack (or sometimes lunch), or as a side with just about any dish. It also tastes just as good the next day so left overs never go to waste.
What you will need:
- 4 cups Pasta
- 1 cup Peas
- ⅔ cup Vegan Mayonnaise
- ⅓ cup Nutritional Yeast
- ½ tsp Salt
- Pepper to Taste
- Daiya Mozzarella Style Shreds
Boil a medium size pot of water and add pasta. Cook until desired tenderness and transfer to a strainer. You can test the tenderness by removing one piece of pasta on a fork, running it under cold water and tasting. I prefer my pasta a little al dente, this means the pasta is cooked for a little less time, making it slightly firmer to the bite. This provides a nicer texture to the pasta salad.
Cool pasta under running water and place in a large mixing bowl. This will stop the pasta from continuing to cook after being removed from the water, and maintain your desired tenderness. Prepare peas in a small saucepan and then add to the pasta. Add in the salt, pepper, nutritional yeast, and mix together. Finally add the vegan mayo and mix well. Give your vegan pasta salad a sprinkle of Daiya shreds and then serve and enjoy!