Creamy Vegan Pasta Salad with Dairy-Free Dressing (A Cozy Bowl Full of Love)

Name: Creamy Vegan Pasta Salad with Dairy-Free Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 12 oz short pasta; 1 cup raw cashews, soaked; 1/3 cup lemon juice; 2 tbsp olive oil; 1 tbsp Dijon mustard; 2 cloves garlic; 3 tbsp nutritional yeast; 1 tsp salt; 1/2 tsp black pepper; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, chopped; 1/4 cup red onion, sliced; Fresh parsley or dill

INAYA 7 hours ago

0 0 4 minutes read

Creamy Vegan Pasta Salad with Dairy-Free Dressing (A Cozy Bowl Full of Love)

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

This Creamy Vegan Pasta Salad with Dairy-Free Dressing came into my life during a hot Cretan summer when the sun refused to rest and the kitchen felt too warm for heavy cooking. I remember standing barefoot on cool tiles, thinking about how to make something comforting but fresh, creamy but light. My grandmother always said balance matters more than rules, and that thought guided me straight to this Creamy Vegan Pasta Salad with Dairy-Free Dressing.

I make this Creamy Vegan Pasta Salad with Dairy-Free Dressing when friends drop by unexpectedly, when I need a dish that feeds many hearts at once, and when I want something that tastes indulgent but leaves me feeling light and happy. This recipe carries laughter, simple ingredients, and that quiet joy that comes when everyone asks for seconds.

Why I Love Making This Recipe

I love this recipe because it proves that comfort food does not need dairy to feel creamy or rich. I love how this Creamy Vegan Pasta Salad with Dairy-Free Dressing brings everyone to the table without labels. Vegans love it, non-vegans crave it, and children scoop it up without questions.

I also love how forgiving it feels. I can change vegetables with the seasons, adjust the creaminess, or add herbs from my garden. This salad never judges me, even on messy days. It simply waits patiently in the fridge, ready to make someone smile.

Ingredients & Little Kitchen Secrets

I keep my ingredients humble and honest. I believe good food starts there.

For the pasta, I choose short shapes like fusilli or penne because they hold the dressing beautifully. I always salt my pasta water generously; my grandmother taught me that pasta water should taste like the sea.

For the creaminess, I rely on soaked cashews. I soak them until they turn soft and silky, then blend them into magic. Lemon juice gives brightness, Dijon mustard adds depth, and garlic brings warmth.

My vegetables depend on my mood. Crunchy cucumbers, sweet cherry tomatoes, red onion for bite, and bell peppers for color always feel right. Fresh herbs like parsley or dill bring everything together.

My secret is nutritional yeast. It adds that gentle cheesy note without overpowering the salad. I also add a touch of maple syrup to balance the acidity. Balance always matters.

How I Make It, Step by Step

I start by boiling water and cooking my pasta until just tender. I never overcook it. I drain it and let it cool slightly so it does not absorb too much dressing too quickly.

While the pasta cools, I blend my soaked cashews with lemon juice, garlic, mustard, olive oil, nutritional yeast, salt, and pepper. I blend until the dressing turns smooth and creamy, almost like velvet. I taste and adjust because my tongue knows what my heart wants.

I chop my vegetables with care but without perfection. I like different shapes and sizes because they make each bite interesting.

I combine pasta, vegetables, and dressing gently. I fold everything together slowly, letting the dressing coat every curve of pasta. I let the salad rest in the fridge so the flavors can become friends.

Before serving, I add fresh herbs and one last drizzle of olive oil.

How I Serve It at Home

I serve this Creamy Vegan Pasta Salad with Dairy-Free Dressing in a large ceramic bowl that once belonged to my grandmother. I place it in the center of the table and let everyone help themselves.

I love serving it with grilled vegetables, crusty bread, or simple olives. Sometimes I pack it for beach days, picnics, or long car rides. It travels well, just like good memories.

Storage, Reheating & Make-Ahead Tips

I store this pasta salad in an airtight container in the fridge for up to four days. The flavors deepen with time, which makes leftovers even better.

If the salad thickens, I stir in a spoon of water or olive oil to refresh it. I never reheat it because it shines when served cold or at room temperature.

I often make it the night before gatherings. It saves time and tastes wonderful the next day.

100-Word Short Version

This Creamy Vegan Pasta Salad with Dairy-Free Dressing feels comforting, fresh, and perfect for sharing. I blend soaked cashews into a smooth, lemony dressing that coats tender pasta and crisp vegetables beautifully. I make this salad when I want something easy, satisfying, and loved by everyone at the table. It keeps well, travels easily, and tastes even better the next day. This recipe proves that creamy comfort does not need dairy, only care and balance.

Recipe Card Section

⏱️ Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

🛒 Ingredients

12 oz short pasta
1 cup raw cashews, soaked
1/3 cup lemon juice
2 tbsp olive oil
1 tbsp Dijon mustard
2 cloves garlic
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp black pepper
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, chopped
1/4 cup red onion, finely sliced
Fresh parsley or dill

👩‍🍳 Instructions

Cook pasta in salted water and drain.
Blend all dressing ingredients until smooth.
Chop vegetables.
Combine pasta, vegetables, and dressing gently.
Chill before serving and add fresh herbs.

📝 Notes

Soak cashews longer for extra creaminess. Adjust lemon and salt to taste.

🍽️ Nutrition

Calories are moderate, protein comes from cashews, and healthy fats support fullness 🌱

Conclusion

This Creamy Vegan Pasta Salad with Dairy-Free Dressing carries everything I love about cooking simplicity, warmth, and generosity. I make it for busy days, joyful gatherings, and quiet evenings when I need comfort in a bowl. I hope it finds a place in your kitchen and becomes part of your memories too.