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Creamy Vegan Pasta Salad

Get the Recipe: Creamy Vegan Pasta Salad

The best vegan pasta salad with a creamy sauce made from tofu as a secret ingredients! This dish is refreshing, packed full of wholesome ingredients, and easy to make in 15 minutes. Easy to make gluten-free.


  • 10 oz gluten-free pasta
  • 10 oz extra firm tofu
  • 1 cup unsweetened almond milk
  • 1 large onion
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1/2 lemon, juice of
  • 1 cup carrots, peeled and chopped
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large bell pepper, de-seeded and diced
  • 1 cup zucchini, chopped
  • 1 cup celery, chopped
  • 2 cups arugula


  • Saucepan
  • Blender or food processor
  • Mixing bowl


  • Cook the pasta according to packaging instructions until al dente. Drain when done.
  • Meanwhile, prepare the sauce by adding the tofu, plant based milk, onion, salt, onion powder, nutritional yeast, garlic and lemon juice to a blender or food processor, and blending until smooth.
  • Transfer the pasta to a large mixing bowl and add the carrots, cucumber, tomatoes, peppers, zucchini, celery and arugula. Mix together.
  • Pour in the sauce and mix together really well once more. Serve immediately or leave to chill in the fridge for at least 15 minutes.



Store it in an airtight container for 3-4 days in the fridge. I would not, however, recommend freezing it as the sauce will not be smooth when defrosted.
Calories: 374kcal, Carbohydrates: 70g, Protein: 16g, Fat: 5g, Saturated Fat: 1g, Sodium: 802mg, Potassium: 748mg, Fiber: 6g, Sugar: 9g, Vitamin A: 7252IU, Vitamin C: 82mg, Calcium: 168mg, Iron: 3mg