If soup is one of the most comforting winter meals, cold pasta salad is one of the most comforting summer meals – to me anyway. As well as a hearty potato salad, it’s just essential for any BBQ. So how could I not have the recipe for my favorite pasta salad within my vegan BBQ series! It also happens to be the perfect salad for picnics or any other party, because it’s quick and easy to prepare and eaten cold anyway. As the one who never really liked meat, I used to bring either the Persian olivieh salad or this pasta salad to BBQs. Everyone always loved it and it was actually gone before the grilled stuff was nowhere near ready yet. The only difference of the pasta salad as I make it today is the homemade vegan mayo, which I add instead of regular mayonnaise. But don’t worry, it tastes just as delicious!
This pasta salad will make veggie hearts jump for joy at your next BBQ without anyone noticing that it’s actually vegan. I would be delighted to find this salad at a BBQ party or any other party with a salad bar, anyway (even though I wouldn’t expect it and always bring my own food). The best thing: no extra effort is incurred for the host nor are any special ingredients necessary that you wouldn’t have at home anyway or couldn’t find at a grocery store. AND it will be highly appreciated by anyone whose eating plant-based, that’s for sure!
Oh and as you can see in the pictures, I love having herb butter baguette with my pasta salad. I’ve posted a very simple recipe for vegan herb “butter” already. Go check it out here.
This pasta salad will make veggie hearts jump for joy at your next BBQ. The best thing is that nobody will even notice that it's actually vegan.
- 400 g pasta of choice (I use brown rice fusilli)
- 250 g frozen peas and carrots
- 1 bell pepper
- 250 g pickled cucumbers (1 small jar)
- 2-3 tbsp pickle juice
- 6 tbsp vegan mayo (s. notes)
- 3-4 tbsp soy yoghurt
- salt & pepper to taste
- Optional: corn, olives, green onion,...
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Cook the pasta according to the package instructions. As soon as they're "al dente", drain and rinse under cold water for about 30 sec. to stop the cooking process. Then let the pasta drain completely in a colander.
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Blanch peas and carrots in hot water for a few minutes. Drain and cut carrots into small cubes.
Cut bell pepper and pickled cucumbers into small cubes.
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Place pasta in a large salad bowl together with the vegetables. Mix together mayo with soy yoghurt and add to pasta salad. Toss gently to mix.
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Tastes best when marinated in the fridge for at least 20 minutes.
- You can find a recipe for vegan mayo here and make it from scratch or buy it online and at most grocery stores.
I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #minamadefood and be sure to tag me (@thisisminamade) so that I can see your creations!
