CREAMY PASTA SALAD WITH GRAPES (VEGAN AND OIL-FREE)
This creamy pasta salad with grapes is a delicious blend of fresh, tangy, and subtly sweet flavors, perfect for gatherings or meal prep. It's vegan, gluten-free (with the right pasta), nut-free, and oil-free, making it a healthy choice everyone can enjoy!
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.