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Discover a refreshing and creamy pasta salad with grapes that’s easy to make and perfect for any occasion. Filled with wholesome ingredients and a tangy homemade vegan dressing, this salad is bursting with flavor and nutrients!
This recipe perfectly blends fresh, tangy, and subtly sweet flavors—an easy, refreshing dish for picnics, potlucks, or family gatherings.
Imagine juicy, green seedless grapes, crisp celery, and fresh parsley, all tied together with a luscious, tangy homemade vegan mayo dressing.
A perfect recipe for sharing with friends and family!
It’s a salad full of flavor and free from oil, dairy, eggs, and refined sugar so that everyone can enjoy a guilt-free bite!
This creamy pasta salad is easy to make. It requires just a few simple steps, such as cooking the pasta, prepping the veggies, and mixing everything together—perfect for both beginner and experienced cooks.
The taste is a delightful balance of sweet and savory, with the juicy grapes adding a burst of sweetness that complements the tangy dressing and the fresh, crisp vegetables. The texture is just as satisfying, with a combination of tender pasta, crunchy celery, and creamy dressing creating a refreshing and comforting dish.
Every time I prepare this recipe for gatherings or a weekday dinner, it is always a hit, enjoyed by family and friends. I’d love for you to try out this creamy pasta salad and see how delicious and satisfying it is!
WHAT ALLERGENS IS FREE FROM?
- Naturally Sweetened
- Dairy-Free
- Egg-Free
- Gluten-Free (with gluten-free pasta)
- Nut-free
- Oil-Free
This recipe suits those following a vegan, oil-free, and whole-food plant-based diet.
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
This creamy pasta salad is a delicious mix of textures and flavors—the juiciness of grapes contrasts with the crisp crunch of celery and broccoli, while the creamy dressing gives it that comfort-food appeal. Not only does it taste amazing, but it also features a nutritious combination of whole foods that keeps the dish wholesome.
The homemade vegan mayo adds a rich creaminess without using any refined oils or dairy, making this recipe a healthier twist on a classic pasta salad.
With no oil and only plant-based ingredients, it’s a satisfying dish that’s both kind to your body and easy to digest.
HOW TO PREPARE THIS RECIPE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This creamy pasta salad is simple to prepare: cook the pasta, chop the veggies and fruits, whisk together the dressing, and mix it all up.
The ingredients are easy to find, and the preparation is straightforward, making it an ideal recipe for any level of cooking experience.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to prepare this recipe:
- Large pot: For cooking your pasta.
- Colander: To drain the pasta and rinse the peas.
- Large mixing bowl: To mix all the salad components together.
- Medium-sized bowl: For whisking the dressing.
- Whisk: To combine the dressing ingredients.
- Chopping board and knife: To prep your veggies.
- Steamer basket or Steamer Pot (optional): If you prefer lightly steamed broccoli.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious pasta salad:
Pasta salad
- Pasta: Whole-grain or gluten-free pasta like rotini, farfalle, or penne works best. Whole-grain gives the salad a heartier texture, but you can also use lentil or chickpea pasta for added protein.
- Peas: They add a natural sweetness and pop of color. If peas aren’t your thing, you can swap them for edamame or chopped snap peas.
- Green Grapes: These add a burst of juicy sweetness that pairs so well with the savory elements. You can use red grapes if that’s what you have on hand.
- Celery: For crunch and freshness. Bell peppers or cucumbers are good alternatives if you prefer.
- Red Onions: Soaking them in cold water makes them milder. You could also use green onions for a less intense flavor.
- Broccoli: Steamed until just tender, broccoli adds more veggies and bulk. Use raw if you want a crunchier texture.
Dressing
- Homemade Vegan Mayo: This creamy base ties the salad together. You can use my nut-free recipe.
- Dijon Mustard & Apple Cider Vinegar: These give the dressing its tangy kick. Swap Dijon for yellow mustard for a milder flavor, or use lemon juice instead of vinegar for a citrusy touch.
- Maple Syrup: Optional for a hint of sweetness. You can omit it or substitute it with date syrup.
- Salt and black pepper to taste.
DIRECTIONS WITH PICTURES
To prepare this recipe, follow these steps:
Prep Your Ingredients: Thaw peas, halve grapes, dice celery, soak and chop red onions, steam broccoli, and chop parsley.
Cook the Pasta: Boil water, cook pasta until al dente, drain, rinse with cold water, and let cool.
Make the Dressing: Whisk vegan mayo, apple cider vinegar, Dijon mustard, and maple syrup—season with salt and pepper.
Assemble the Salad: Combine pasta, peas, grapes, celery, onions, parsley, and broccoli in a large bowl.
Dress and Toss: Pour dressing over salad and mix until everything is well-coated.
Chill and Serve: Cover and refrigerate for at least an hour before serving.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Flavorful: Each bite perfectly balances sweet grapes, tangy dressing, and savory pasta.
- Allergen-Friendly: It’s gluten-free (with the right pasta), nut-free, and totally vegan, making it a dish almost everyone can enjoy.
- Great for Meal Prep: This salad actually gets better the next day, making it ideal for make-ahead meals or packed lunches.
- Customizable: You can easily adjust the veggies, pasta, or dressing to fit your preferences or what you have on hand.
Let’s prepare this delicious pasta salad!
OTHER PASTA RECIPES TO TRY!
PRINTABLE RECIPE CARD
CREAMY PASTA SALAD WITH GRAPES (VEGAN AND OIL-FREE)
Equipment
- 2 mixing bowls
- 1 large pot
- 1 colander
Ingredients
- 12 oz pasta (340 g whole grain or gluten-free pasta, like rotini, farfalle, or penne)
- 2 cups frozen peas (thawed)
- 2 cups green seedless grapes (halved)
- 1 cup celery (diced)
- 1/2 cup red onions (chopped, and soaked in cold water)
- 1/2 cup fresh parsley (chopped)
- 2 cups broccoli florets (steamed and cooled)
- 1 cup homemade vegan mayo recipe (My recipe is made with tofu, and it's oil-free)*
- 4 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 tsp maple syrup (optional for a touch of sweetness)
- Salt and black pepper (to taste)
Instructions
- Prep the ingredients. Peas: Measure out 1 cup of frozen peas and allow them to thaw. Rinsing them under warm water in a colander can speed up the process. Grapes: Wash and halve the green seedless grapes. Celery: Wash the celery stalks, then dice them into small, even pieces. Green onions: Rinse them, remove the root ends, and chop them finely. Parsley: Wash the fresh parsley and chop it finely.
- Cook the pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the dressing: In a medium-sized bowl, whisk together your homemade vegan mayo, apple cider vinegar, Dijon mustard, and maple syrup (if using)—season with salt and black pepper to taste.
- Assemble the salad: In a large mixing bowl, combine the cooked and cooled pasta, thawed peas, halved green seedless grapes, diced celery, green onions, and chopped parsley.
- Mix everything together: Pour the dressing over the pasta mixture and gently toss until everything is well coated.
- Chill and serve: Cover the bowl and refrigerate for 1 hour to allow the flavors to meld. Serve chilled, and enjoy your creamy pasta salad!
Notes
- *Homemade Vegan Mayo: You can use my oil-free and nut-free recipe.
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Broccoli texture: If you prefer a crunchier texture, you can skip steaming it and use it raw. Just be sure to chop it into small, bite-sized pieces for easier eating and better distribution throughout the salad.
- Mellowing the onions: Soaking red onions in cold water for 10-15 minutes reduces their sharpness. If you prefer an even milder flavor, you can soak them in a mixture of water and a splash of vinegar.
- Customize your veggies: Feel free to swap out the veggies to suit your taste! Cucumbers, bell peppers, or even spinach would make great additions for more crunch or freshness.
- Pasta alternatives: If you’re gluten-free, use certified gluten-free pasta. You can also experiment with lentil or chickpea pasta for extra protein and a slightly different flavor.
- Make it ahead: This salad gets better as it sits! Prepare it a day before and let the flavors meld overnight for an even tastier dish.
- Maple syrup adjustment: Maple syrup is optional and adds a touch of sweetness to the dressing. If you’re avoiding sweeteners, feel free to omit it, and the salad will still taste great.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this Creamy Pasta Salad:
- Potluck Favorite: This pasta salad is always a hit at gatherings—just double the recipe to feed a crowd!
- Quick Lunch: Pack it in a container for an easy, delicious lunch that will keep you full through the afternoon.
- Side Dish: Serve it alongside your favorite plant-based burgers or sandwiches for a complete meal.
- Main Meal: Make it heartier by adding a source of protein like chickpeas, cubed tofu, or tempeh.
There you have it—a deliciously creamy pasta salad that’s vibrant, easy to make, and nourishing. Whether you’re making it for a picnic, a family meal, or meal-prepping for the week, this salad will surely please everyone. Enjoy!
DID YOU MAKE THIS CREAMY PASTA SALAD WITH GRAPES?
Please leave a comment below, share it, or rate it.
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