on Jun 17, 2019, Updated Aug 23, 2020 Are you seeing a pattern here? A summer salad pattern?! This the fourth salad recipe I’ve posted this season and I have a few more lined up! Because honestly, that’s all I feel like eating. And all of them including this one are healthy, mayo free, heavy dressing free salads. They are so much more refreshing, so much easier to eat as meal and are packed with veggies. I’m not vegan by any count, but this macaroni pasta salad happens to be one because it’s dairy free and plant based and that’s why the name. And I love it because I know that I can eat this for lunch and not feel bloated or heavy. This salad is packed with five cups of veggies. They are colorful and that means that each component is packed with flavor and taste. Plus the dressing is really light and balsamic based – a slightly sweet, tangy dressing that coats the salad and flavors it as its refrigerated. I love adding a whole lot of greens to this. You can add arugula, lettuce or my favorite – baby spinach. The leaves are sturdier, milder in flavor, crunchy and don’t wilt immediately. When you make this pasta salad, I recommend making this a few hours in advance. This way the dressing coats everything, and the flavors have time to meld. Plus this tastes much better cold. I would only make one change and that’s to add the spinach or other greens right before serving. A few hours in the fridge would wilt the spinach completely and we’d rather it stay fresh and crunchy. Make a large batch of this and take it to kids parties, barbecues, picnics and all the summer events that you go to this season!
More Mayo-free Salad Recipes for a crowd
Healthy Lemon Dill Potato SaladWatermelon Salad with Basil and CucumberCrunchy Chinese Chicken SaladMediterranean Chickpea SaladMediterranean Quinoa SaladLemon Orzo Pasta SaladMexican Prawn Avocado Taco SaladItalian Antipasto Tortellini Pasta SaladCurry Chicken Salad Sandwich – Easy & Healthy!
Watch Vegan Pasta Salad Recipe Video
