Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)

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Vegan Summer Pasta Salad is a healthy summer salad that is Oil-Free, cheese-free, perfect as a side or a light meal.

This cold pasta salad is a complete balance of carbs and vegan protein. With healthy vegan tofu, loads of vegetables and pasta give you the essential energy. Enjoy it when done or refrigerate it for some time for that cold salad.

This Pasta salad is vegan and dairy-free. If one uses gluten-free pasta, the salad would be gluten-free too.

Ingredients used in Vegan Summer Pasta Salad

The first main ingredient used in Pasta. Any kind of pasta can be used here.

Next, I have used is Tofu. I added tofu for the protein. One can skip or add paneer, or boiled egg, or non-vegetarians can add chicken or prawns. Have you tried our popular recipe, Tofu Bhurji, which is an Indian Spiced Tofu Scramble yet?

Cucumber, cherry tomato, Celery, and Spinach are the vegetables used. One can add any combination of veggies as per taste. Other suggestions include adding corn, peas, rocket leaves, beetroot, etc.

I added avocado (not in pic) to add the creamy texture as there is no oil or cheese. One can skip it though. If you want to try pasta with oil and cheese try this Vegetable orzo pasta salad.

Salt, Red,  paprika powder, coriander, and lemon/lime juice are used as flavorings. Coriander can be replaced with parsley.

Pine nuts are added for that added crunch. One can replace it with any seed like pumpkin or sunflower.

Vegan Summer Pasta Salad

Vegan Summer Pasta Salad is a healthy summer salad that is Oil-Free, cheese-free, perfect as a side or a light meal.

5 from 1 vote

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Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: Italian

Keyword: Oil-Free, Pasta / Noodles

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Calories: 107kcal

Author: Renu Agrawal-Dongre

Equipment

• Bowls
• Measuring Cups and Spoons
• Knife
• Chopping Board

Ingredients

• 1 Cup Pasta
• 1 Cup Spinach leaves roughly chopped
• ½ 6-inch Cucumber chopped into cubes
• 6-7 cherry tomatoes cut into quarters
• 1 celery stick chopped into cubes
• ½ cup Tofu cut into cubes
• 2 tablespoon Lemon/Lime Juice
• 2 tablespoon Chopped fresh coriander
• 1 tablespoon Pine Nuts
• 1 teaspoon Red Paprika powder As per taste
• Salt

Instructions

Cooking Pasta

• Boil the pasta as per the instructions on the packet.
  1 Cup Pasta
• Once boiled drain the water, run cold water, and keep aside.

Assembling Pasta

• In a large bowl add the chopped spinach leaves, cucumber, tomatoes, celery, tofu, and cooked pasta.
  1 Cup Pasta, 1 Cup Spinach leaves, ½ 6-inch Cucumber, 6-7 cherry tomatoes, 1 celery stick, ½ cup Tofu
• Add paprika powder, salt, lime/lemon juice, chopped coriander, pine nuts and mix everything.
  2 tablespoon Lemon/Lime Juice, 1 tablespoon Pine Nuts, 1 teaspoon Red Paprika powder, Salt, 2 tablespoon Chopped fresh coriander
• Serve immediately or refrigerate for 1-2 hours and serve for cold pasta salad.

Video

Notes

• Standard US-size cups and spoons are used.
• Recipe measurements are rough guidelines.
• Different veggies can be used.

 

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Nutrition Facts

Vegan Summer Pasta Salad

Amount Per Serving

Calories 107 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.3g2%

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 12mg1%

Potassium 157mg4%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 847IU17%

Vitamin C 11mg13%

Calcium 54mg5%

Iron 1mg6%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

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