Summer salads are something we look forward to every year as the weather warms up. From our Vegan Macaroni Salad, Vegan Pasta Salad, to to this Vegan Cobb Salad in a Jar there’s a salad for every occasion. If you’re looking for a salad that’s perfect for a hot summer day and captures all of our favorite flavors of summer, you can’t go wrong with this Corn Avocado Salad. It makes the perfect side dish or chip dip and is a crowd favorite amongst every kind of eater! 

Ingredients You’ll Need + Substitutions

This salad is made of two components: the main salad ingredients and a homemade zesty dressing. Here are the basics, plus a few substitutions you can make as needed: 

Salad Ingredients

• Scallions: Also known as green onions or spring onions in some countries. If you prefer a more mild onion like flavor, use the green tops of the onions only. If you enjoy a stronger onion flavor, use both the green and white portions of the scallions.   
• Corn: Fresh sweet corn is the best type of corn, but frozen or canned corn will work, too. This would be a great recipe to make when repurposing our grilled corn on the cob, too!
• Jalapeño: We used a full jalapeño with the seeds removed. Depending on your spice preference and the spiciness of your jalapeño, adjust the amount you add to the salad. Similarly, if you want a spicier avocado corn salad, add the jalapeño seeds in!   
•  Tomato: Any ripe summer tomatoes will work well. We used tomatoes on the vine, but halved cherry tomatoes or grape tomatoes are another great choice. 
• Avocado: Ripe avocado is key for the best creamy texture. If you need to ripen your avocados quickly check out these tips from Bon Appétit.   
• Cilantro: Fresh chopped cilantro added bright flavor and freshness to the delicious avocado corn salad. If you don’t enjoy the flavor of cilantro, omit it or replace it with another herb such as fresh parsley or fresh basil. 

Lime Dressing Ingredients

• Aliums:  Adds an aromatic, garlicky touch to the dressing without being over-powering. If you have it, you can replace the shallot with finely diced red onion or yellow onion.  
• Lime: You’ll need both fresh lime juice and fresh lime zest. For the best flavor, pre-bottled lime juice is not recommended. 
• Oil: We used extra virgin olive oil, but any neutral tasting oil will work. Avocado oil is another great option.
• White wine vinegar: Adds acidity and a subtle sweetness. We prefer white wine vinegar because we find it to be a bit more balanced in flavor than red wine vinegar or apple cider vinegar, but any of these vinegars will work. 
• Agave: A subtle source of sweetness to balance the bright and savory flavors in the dressing. Another liquid sweetener such as maple syrup would work, too. 
• Spices: We’re keeping it simple with a blend of cumin, chili powder, salt and black pepper. Feel free to adjust the amount of spices to taste!  

Equipment Needed

• Cast iron skillet or heavy-bottomed pan
• Sharp chef’s knife and cutting board
• Mixing bowls
• Citrus juicer
• Whisk
• Spatula

How to Make an Avocado Corn Salad

Watch us make this Summer Corn Salad along with 2 other recipes you need to try before summer ends on our Youtube Channel! 

1. Char the scallions. Add the scallions into a hot cast iron skillet or heavy-bottomed pan over medium heat. Cook for 2-3 minutes on each side, or until sufficiently charred. Remove the scallions to a cutting board, chop them roughly, then set aside. 
2. Cut the corn off the cob. Our favorite way to do this is by placing a small bowl upside down in the center of a large bowl. Then, balance the corn on the cob vertically on the small bowl so when you cut the corn the corn kernels fall directly into the large mixing bowl. You can also do this using a bundt pan. If you need a visual, learn How to Cut Corn off the Cob with this simple tutorial. 
3. Char the corn kernels. Heat the same pan used to cook the scallions over medium heat. Once hot, add in 2 tablespoons of olive oil as well as the cut corn. Cook, stirring occasionally, for 8-10 minutes or until lightly charred. Season with salt and black pepper, then set aside to cool. 
4. Prepare the dressing. While the corn cools, prepare the fresh lime dressing. In a large serving bowl, whisk together the shallot, grated garlic, lime juice, lime zest, olive oil, vinegar, agave, and spices.
5. Add the salad ingredients. Once the corn is cool, add the corn, charred scallions, jalapeño, diced tomatoes, chunks of avocado and fresh cilantro to a bowl. Gently toss to combine, then season with additional salt and black pepper to taste. 
6. Chill, then serve. Cover the avocado corn salad with plastic wrap or reusable wrap and refrigerate for 15 minutes before serving to combine the flavors. Enjoy immediately as desired! 

Serving Suggestions 

This Avocado Corn Salad can be served as an easy side dish. salsa-inspired chip dip, or delicious garnish. It’s perfect for parties, hosting, and using up those sweet ears of corn during the summer months. 

Serving as a side dish: We love serving this avocado corn salad recipe as a side salad alongside our Grillable Veggie Burgers or 5-Ingredient Black Bean Burgers, Barbecue Tofu Sandwiches, or Grilled Barbecue Tofu Skewers. It’s also delicious served on top of tacos and taquitos like this Vegan Carne Asada, Tofu Tacos, or these Baked Mushroom & Potato Taquitos. 

Serving as a salsa: Pair it with your favorite tortilla chips (give our homemade tortilla chips a try!), Classic Margaritas or Homemade Strawberry Lemonade. It also pairs well with additional vegan appetizers and snacks such as Loaded Vegan Nachos, Easy Restaurant-Style Salsa and Classic Homemade Guacamole.

Turn it into a main dish: Serve this simple salad over a bed of romaine lettuce with a can of black beans and your favorite plant-based protein such as this Easy Crispy Tofu or Grilled Barbecue Tofu Skewers. A sprinkle of Vegan Feta Cheese would be delicious, too!

Storage Instructions

Once prepared, leftover Corn Tomato Avocado Salad will keep in an airtight container for up to 7 days. The creamy avocado may brown, but it will still be safe to eat as long as it smells good. 

Freezing or heating is not recommended. 

More Summer Corn Recipes You May Enjoy: 

• Esquites-Inspired Pasta Salad (Mexican Corn Salad-Inspired)  – The perfect summer side dish that is full of flavor.
• Smoky Corn Chowder – A summer chowder worth chowing down on.
• Grilled Buffalo Corn on the Cob – This is a must-try if you like buffalo-flavored foods!
• Vegan Street Corn Dip – A corn dip worth swooning over.
• Savory Corn Pancakes – A savory breakfast pancake that is super unique and tasty.
• The Best Vegan Creamed Corn – The ultimate creamed corn recipe is here!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

Easy Avocado Corn Salad Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Celebrate summer with this delicious Avocado Corn Salad! It’s made with fresh, juicy corn, ripe tomatoes, creamy avocado, and a bright and zesty chili lime dressing. The delicious combination of flavors and textures will keep the whole family coming back for more!

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Ingredients

Salsa:

• 5 scallions
• 3 ears of corn, shucked
• 2 tablespoons olive oil
• 1 jalapeño, seeds removed and diced
• 1 tomato, diced
• 2 ripe avocados, diced
• ⅓ cup of cilantro, chopped
• Salt and black pepper to taste

Dressing:

• 1 shallot, diced
• 2 cloves of garlic, grated
• 3 limes, juiced
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon agave
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon chili powder
• Pinch of black pepper

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Instructions

1. Heat a cast iron or heavy-bottomed pan over medium heat. Add the scallions and cook for 2-3 minutes on each side until charred. Remove from heat and chop. Set aside.
2. Using a knife, cut the corn kernels off the cobs. The neatest way to do this is by placing a small bowl upside down in a large bowl and balancing the cob vertically on the small bowl so the kernels fall in the large bowl.
3. Heat the same pan over medium heat. Add 2 tablespoons of olive oil and the corn kernels. Cook, occasionally stirring, until the kernels are lightly charred, 8-10 minutes. Season with salt and pepper and set aside to cool.
4. Add all the dressing ingredients to a large bowl and whisk together.
5. Then add the corn, charred scallions, jalapeño, tomato, avocado, and cilantro. Toss to combine. Season with salt and pepper to taste.
6. Chill in the refrigerator for 15 minutes before serving.

Notes

• To roast corn in the oven, brush olive oil on each ear of corn and season with salt and pepper. Wrap ears individually in aluminum foil and bake at 400 degrees F for 30 minutes, flipping halfway. Open the foil and broil until charred as desired.
• For a spicier salsa, don’t remove the jalapeño seeds.
• If making ahead of time, add the diced avocado just before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Side / Appetizer

Keywords: Summer, salad, avocado, corn, salsa, dip, plant based, vegan

Disclaimer: This page may contain affiliate links, meaning that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Easy Avocado Corn Salad appeared first on Sweet Simple Vegan.

This vegan feta recipe requires minimal effort, but patience is key here – the longer it sits, the better the feta will be. Vegan feta cheese isn’t widely available in stores, so we thought we’d fill the void and share the easiest homemade recipe with you on the blog. It’s nut-free, gluten-free, and make with ingredients you likely have on hand. No agar agar powder, raw cashews, potato starch, chickpea flour, or olive brine needed! 

Ingredients You’ll Need 

• Tofu: The best tofu blocks to use when making homemade vegan feta is either an extra-firm tofu or firm tofu. Any softer or firmer and the creamy texture won’t be reminiscent of the real deal.
• Lemon juice + apple cider vinegar: This combination of acidity add bright, tanginess to the cheese mixture and helps preserve the feta by preventing the growth of bacteria. 
• White miso: Adds a unique salty, earthy, nutty flavor with a subtle sweetness. If you don’t have miso, we’ve heard that it can be substituted with additional sea salt, but we can’t confirm because we haven’t tried it ourselves. Miso is more of a full-bodied flavor, so if you have the option to use miso we do recommend it. 
• Nutritional yeast: Adds a cheesiness without any dairy. It’s also full of great B vitamins and helps add a nutritional boost. 
• Spices: We use a simple blend of dried basil, dried oregano, garlic powder, salt, and black pepper. If needed, you can opt for just oregano or just basil, depending on your preference or what you have on hand. 

Equipment Needed

• Large bowl or airtight container
• Whisk

How to Make Vegan Feta Cheese

1. Press the tofu. You can do this using a tofu press, or without a tofu press using this simple hack. 
2. Slice the tofu. Once the tofu is pressed, cut the block into small cubes. 
3. Make the feta marinade. In a large bowl or sealable container, add the hot water, lemon juice, apple cider vinegar, white miso, nutritional yeast, olive oil, and spices. Whisk well to combine. 
4. Marinate the tofu overnight. Add the tofu to the marinade, cover and refrigerate for at least 2 hours, or preferably overnight. 
5. Serve. The next day, enjoy the feta as desired. Season with additional salt and pepper to taste. 

Serving Suggestions 

Vegan feta cheese is equally as versatile as the traditional feta cheese. It’s the perfect creamy, dairy-free cheese to add a boost of flavor to any meal or appetizer. Sprinkle it on your favorite vegan salads, like this Vegan Quinoa Salad or this Vegan Cobb Salad or add it to your favorite wraps and sandwiches. You can also use it in pasta dishes and Mediterranean-inspired dishes like this Vegan Pasta Salad or this Vegan Sun-Dried Tomato Pesto Pasta. 

Lastly it’s also delicious sprinkled on your favorite vegan snacks like Avocado Toast or dips with Homemade Pita Bread, Gluten-Free Flatbread, or Oven-Baked Chia Veggie Crackers.

If interested, you can watch us teach you How to Make Vegan Feta Cheese + some of our favorite ways to use it on our Youtube Channel. 

Recipe FAQs

Storage Instructions

Leftover vegan feta will keep in the refrigerator for up to 4 days when stored in a sealed container. We wouldn’t recommend freezing this feta because it will change the texture of the tofu and make it less creamy. When storing, it is best to keep it stored in the marinating liquid – this will help prevent the vegan feta cheese from drying out and keep it as moist and creamy as possible. 

More Homemade Vegan Cheese Recipes You May Enjoy: 

• Vegan Nacho Cheese – A healthy, plant-based cheese made from potatoes and carrots.
• Vegan Cheese Fondue – Make a rich and creamy fondue appetizer for your next at-home date night.
• Vegan Cheese Ball recipe – The ultimate cheese to add to any charcuterie board.
• Vegan Cream Cheese – A cultured homemade cream cheese that tastes just like the real deal.
• Vegan Parmesan Cheese – Sprinkle this healthy plant-based parm on all of your favorite savory dishes.
• Vegan Mozzarella Cheese – The perfect homemade cheese to add to quesadilla, mozzarella sticks, and more.

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Vegan Feta Cheese Recipe

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★★★★★

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 1 hour 10 minutes
• Yield: 6 servings

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Make this Vegan Feta Cheese at home with a block of tofu and just 7 other ingredients. It’s one of favorite recipes to meal prep to sprinkle on salads, pasta dishes, avocado toast, and more. The possibilities are endless!

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Ingredients

• 1 package of extra firm tofu
• 1/2 cup hot water
• 1/4 cup lemon juice
• 1/4 cup apple cider vinegar
• 2 tablespoons vegan white miso (we use Miso Master)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon dried basil*
• 1 teaspoon dried oregano*
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Press the tofu for at least 1 hour and cut into small cubes.
2. Mix all of the marinade ingredients together in a large bowl or a container and whisk until smooth.
3. Add the tofu and mix until uniform.
4. Cover and refrigerate for at least 2 hours, preferably overnight. It will taste better the longer it sits!

Notes

• If the cheese is not salty enough for you, feel free to add some salt to taste.
• You can opt for just oregano or just basil, depending on your preference and/or ingredient availability.
• Will last 3-4 days in an airtight container in the fridge.

• Prep Time: 1 hour 10 minutes

Nutrition facts label provided by Nutri Fox.

The post Easy Vegan Feta Cheese appeared first on Sweet Simple Vegan.

Since I was such a fan of traditional macaroni salad as a kid, I thought it was the perfect summer picnic recipe to veganize. As you may expect, it’s pretty easy to make this dish vegan. With a simple swap of mayo for vegenaise, you’re well on your way to enjoying a vegan version of this summer favorite!

Ingredients You’ll Need 

• Vegan mayo: Mayonnaise is a staple in classic macaroni salad recipes. Vegan mayonnaise is the perfect swap – it tastes exactly like traditional mayo, yet is completely egg-free.
• Vegan yogurt: Adds a nice tanginess and additional creaminess. Make sure to use a plain, unsweetened yogurt. Sweetened brands will negatively impact the flavor. Or, replace the yogurt with vegan sour cream or additional mayonnaise.
• Relish: Our favorite to use is sweet pickle relish, but feel free to opt for any chopped sweet pickles or dill pickles. You can even add a splash of pickle juice if you love relish!
• Vinegar: Both apple cider vinegar and white wine vinegar work well in this macaroni salad. White wine vinegar or red wine vinegar may also work, but we have not tested it.
• Mustard: We love the tangy, sharpness of dijon mustard, but if you prefer a milder mustard flavor, opt for yellow mustard.
• Garlic + Onion: These aromatics add a mild bite and brightness to the dish. Both red onion or green onion work well!
• Macaroni: We opted for a gluten-free pasta variety, but any noodles of choice will work. If you don’t have elbow pasta, you can replace it with another short cut pasta such as ditalini, bow tie, or shells.
• Veggies: We stuck to the classics and used carrot, bell pepper, celery, and fresh dill and parsley. Feel free to swap any of these veggies with your family’s personal favorites and make this macaroni salad your own!

Equipment Needed

• Large pot
• Colander or fine mesh sieve
• Large bowl
• Spatula
• Serving spoons

How to Make Vegan Macaroni Salad

1. Cook the macaroni. Bring a pot of salted water to a boil, then add in the macaroni. Cook according to package instructions, or until al dente. Drain and set aside to cool completely to room temperature.
2. Make the creamy macaroni salad dressing. In a large salad bowl, whisk together the vegan mayonnaise, plain vegan yogurt, sweet pickle relish, vinegar, dijon mustard, minced garlic and sea salt, and black pepper to taste.
3. Add in the remaining ingredients. Into the same bowl with the creamy dressing, add the carrot, red bell pepper, celery, onion, fresh herbs, and cooked macaroni. Fold everything together until well combined and uniform.
4. Serve. This vegan macaroni salad can be served room temperature or placed in the refrigerator to chill until ready to serve.

Serving Suggestions 

This vegan macaroni salad is the perfect side dish to serve for summer gatherings, pool days, pot lucks, or your next BBQ!

If you’re looking for main dish ideas to pair this salad with, here are a few of our favorite party and vegan grill recipes:

• Party appetizers: Baked Buffalo Cauliflower Wings, Easy Restaurant-Style Salsa, Vegan 7-Layer Dip, or Easy Homemade Guacamole with Homemade Tortilla Chips (No Oil Added)!
• Veggie burgers: Grillable Veggie Burgers, Grilled Portobello Mushroom Burgers, or these Grilled Portobello Mushroom Burgers are all great options. Or, try these Grilled Carrot Hot Dogs instead!
• Other grill recipes: Grilled Barbecue Tofu Skewers, Grilled Buffalo Corn on the Cob, or even Grilled Romaine Lettuce for another salad option!
• Drinks: Serve this macaroni salad with Homemade Strawberry Lemonade, Calamansi Margaritas, Easy Mango Kombucha Margaritas or a Raw Green Juice Mojito.
• Vegan desserts: Easy Vegan Strawberry Shortcake, Maple-Glazed Grilled Peaches with Ice Cream, 5-Minute Vegan Frozen Yogurt, Classic Vegan Brownies, Classic Vegan Chocolate Chip Cookies, or Oreo Stuffed Chocolate Chip Cookies!

Storage Instructions

Store leftover macaroni salad in the serving bowl tightly covered with plastic wrap or in an airtight, covered container. When tightly sealed, this vegan macaroni salad should keep for 4-5 days.

Freezing this macaroni salad is not recommended. This will change the consistency of the creamy dressing and make the vegetables watery.

Recipe FAQs

More Vegan Potluck Recipes You May Enjoy:

• Vegan Pasta Salad – An oil-based pasta salad that’s delicious served cold.
• Vegan Quinoa Salad – A hearty and nutritious salad made with vegan feta and veggies.
• Esquites-Inspired Pasta Salad – This salad is inspired by a Mexican Corn Salad.
• Watermelon Mojito Salad – With just 5 ingredients, this refreshing salad is perfect for hot weather.
• Mom’s Vegan Potato Salad – Jasmine’s mom’s famous vegan potato salad that’s oil-free and gluten-free to boot!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Classic Vegan Macaroni Salad Recipe

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★★★★★

5 from 5 reviews

• Author: Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: 8 servings

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Description

This vegan macaroni salad is just like the classic and the ultimate crowd pleaser. It’s made with a simple creamy dressing, colorful veggies, and al dente elbow pasta. Bring this side to your next cookout and impress your family and friends!

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Ingredients

Dressing

• 3/4 cup vegan mayonnaise
• 1/4 cup plain vegan yogurt (or you can use more mayo)
• 1/4 cup sweet pickle relish
• 1 1/2 tablespoons white wine or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, finely minced (optional)
• 1/2 teaspoon salt, or to taste
• Black pepper, as desired

Additional Ingredients

• 8 oz. gluten-free macaroni noodles (or noodles of choice)
• 1 medium carrot, grated
• 1/2 cup diced red bell pepper
• 1/3 cup thinly sliced celery
• 1/3 cup finely diced red (or green) onion
• 1 1/2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh dill

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Instructions

1. Cook the macaroni according to the package directions. Drain and set aside to cool.
2. In a large bowl, whisk together all of the dressing ingredients. Add in the carrot, red bell pepper, celery, onion, parsley, dill and the cooled macaroni noodles. Fold everything together until well combined and uniform.
3. Serve immediately or place it into the fridge until you are ready to serve.

Notes

• Store the macaroni in an airtight container in the fridge for up to 1 week.
• Feel free to customize this recipe and add/omit vegetables and herbs of your choice! This woul be great with peas, olives and even diced vegan cheddar cheese.

• Prep Time: 10 minutes
• Cook Time: 10
• Category: Appetizer, Side
• Cuisine: Vegan, Gluten-free, American

Keywords: Vegan, Gluten-free, American, Appetizer, Side, Macaroni, Salad, Picnic

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Classic Vegan Macaroni Salad appeared first on Sweet Simple Vegan.

This 30-minute Vegan Pasta Salad is the perfect dish for all of your get-togethers coming up this spring and summer. It’s packed with Italian flavors like vegan mozzarella, vegan pepperoni or salami, and an abundance of veggies. Toss in a simple Italian dressing, then serve at room temperature or chilled.

This Italian-inspired vegan pasta salad is one of our absolute favorite pasta salads. It’s the perfect side dish for any occasion and also makes excellent leftovers. Feel free to double or triple the recipe to serve a large crowd. We can’t wait for you to give this easy recipe a try!

Ingredients You’ll Need (+ Substitutions!)

• Veggies – The best part of making your own vegan pasta salad is it’s customizable! Add or subtract ingredients based on the seasons and your preferences. We like to use green bell pepper (orange, red, or yellow bell pepper are great too!), red onion, cucumber, and cherry tomatoes. You can also use squash, broccoli florets, green beans, fresh corn, sun-dried tomatoes, artichoke hearts, peppery arugula, and diced carrots.
• Pasta – We use farfalle or “bow-tie” pasta for this pasta salad, but any smaller shaped pasta like penne pasta, orzo, ditalini, or orecchiette. If you’re looking for an amazing vegan macaroni salad, try this Vegan Deli-Style Macaroni Salad.
• Vegan cheese – Since this is an Italian-inspired pasta salad, we recommend using vegan mozzarella and vegan parmesan cheese. We used Miyoko’s classic mozzarella cheese, but they also have a smoked mozzarella-style variety that would work very well in this salad.
• “Meat” – Traditional Italian pasta salads are typically made with salami, but a vegan salami brand is hard to come by. Instead, we used a plant-based pepperoni by Sweet Earth. If desired, you could also try making your own homemade Vegan Salami recipe!
• Fresh herbs – We like adding finely chopped basil and fresh parsley to brighten the flavor and make this cold pasta salad extra herbaceous. 
• Olives – If you aren’t a fan of olives, you can leave them out, but adding sliced black olives is a great way to add some additional flavor. 
• Dressing ingredients – This pasta salad is dressed in a simple Italian dressing made from extra virgin olive oil, red wine vinegar, dijon mustard, vegan parmesan, agave, garlic, and spices.

Equipment Needed

• Large Mixing Bowl
• Small mixing Bowl
• Tongs
• Colander / Strainer
• Large Pot

How to Make Vegan Pasta Salad

1. Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add in 1 pound of bow tie pasta and cook according to package instructions (just past al dente).
2. Prepare the pasta salad dressing. While the pasta cooks, whisk together the Italian dressing ingredients until well combined. Set aside.
3. Rinse the pasta. Once the pasta is cooked, strain the pasta cooking water using a colander or fine mesh straining then run the pasta under cool water for a few seconds to stop the cooking process.
4. Toss the pasta in the dressing. In a large bowl, add the cooked pasta and remaining salad ingredients, pour over the dressing, and mix until combined.
5. Enjoy. This pasta salad can be served immediately or chilled in the fridge until ready to eat.

Various Ways to Use the Italian Dressing

In addition to dressing your pasta salads with homemade Italian dressing, it can also be used a number of ways. Try it with:

• Simple salads
• As a marinade for tempeh, tofu, or Easy Vegan Antipasto Skewers (7-Ingredients).
• As a dipping sauce for No Knead Bread, veggie sticks, or focaccia.

Serving Suggestions 

This cold pasta salad can be enjoyed as a main course, side dish, or made for an easy meal prep recipe. Bring it to birthday parties, cookouts, potlucks, holiday meals, and more in the summer months. It’s always a hit!

If serving as a side salad, we highly recommend pairing it with some of our other summer favorites like Vegan Black Bean Burgers, Grilled Corn, Vegan Pinwheels, or these Grilled Carrot Hot Dogs.

Storage Instructions

Store leftovers in the fridge for up to 5 days in an airtight container or in a large mixing bowl tightly covered with plastic wrap or reusable wrap. Freezing pasta salad is not recommended. The texture of the pasta will not thaw well and the vegetables will not have the same crisp, crunchy texture.

Recipe FAQs

More Cold Vegan Salad Recipes You May Enjoy:

• Vegan Quinoa Salad – this salad is packed with protein from quinoa, black beans, and vegan feta cheese!
• Esquites-Inspired Pasta Salad – a delicious Mexican street corn-inspired salad.
• Mom’s Vegan Potato Salad -an easy oil-free potato salad made with an amazing creamy dressing.
• Easy Avocado and Corn Salad – the ultimate side dish or companion for salty Homemade Tortilla Chips.
• Classic Deli-Style Macaroni Salad – this version is spot on to the original and is one we crave every summer.

Vegan Pasta Salad Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 25 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This 30-minute Vegan Pasta Salad is the perfect dish for all of your get-togethers coming up this spring and summer. It’s packed with Italian flavors like vegan mozzarella, vegan pepperoni or salami, and an abundance of veggies. Toss in a simple Italian dressing, then serve at room temperature or chilled.

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Ingredients

Dressing

• ½ cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dijon mustard
• 2 tablespoons dairy-free parm, finely grated
• 1/2 teaspoon agave
• 2 garlic cloves, finely grated or pressed
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt, or added to taste
• 1/2 tsp black pepper, or to taste

Remaining Ingredients

• 1 lb bow tie pasta
• 1 green bell pepper
• 1 cucumber
• 10 oz grape tomatoes, halved
• vegan pepperoni
• vegan mozzarella block, cubed
• 1 cup vegan parm
• 6 oz sliced black olives
• 1/4 red onion
• 1/3 cup fresh parsley
• 1/2 cup fresh basil

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Instructions

1.  Bring a large pot of water to a boil, add a generous amount of salt and then cook your pasta according to package instructions.
2. As the pasta is cooking, prepare the dressing by combining the dressing ingredients in a small bowl and whisking it until fully combined.
3. Strain your pasta once finished and run it under cold water for a few seconds to stop the cooking process.
4. In a large bowl, add the remaining ingredients, pour over the dressing and mix until everything is fully combined.
5. You can enjoy it immediately or allow it to chill in the fridge before serving!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side dish

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Pasta Salad appeared first on Sweet Simple Vegan.

This Vegan Tofu Egg Salad is perfect for quick lunches and high-protein vegan meal prep. It’s made in just 5 minutes with 10 simple ingredients. Enjoy as a sandwich filling, veggie and cracker spread, or turn it into a healthy salad and serve it over leafy greens.

Can I use tofu as an egg substitute?

Not only can you use tofu as an egg substitute, but it makes an amazing egg substitute at that! It’s equally rich in protein, has a similar creamy consistency, and as a bonus, contains no cholesterol. When paired with simple ingredients like kala namak and other seasonings, tofu can be used to convincingly replace a number of egg dishes. After making tofu egg salad, try our Potato & Leek Tofu Quiche, Tofu Scramble, Vegan Eggs Benedict, or this Breakfast Casserole. Once you get comfortable making the vegan version of these classics, you won’t go back!

Ingredients You’ll Need 

• Tofu: We tested this egg salad recipe with a variety of tofu firmness, and firm tofu was our favorite. It was firm enough to keep some texture but soft enough to remain moist and creamy. If you prefer a softer, creamier egg salad, feel free to use a medium-firm tofu. Conversely, if you prefer a more textured egg salad, use extra-firm tofu.
• Spices: You’ll need a simple blend of garlic powder, onion powder, paprika, and turmeric (for a slightly yellow color).
• Fresh herbs: Green onion and fresh flat-leaf parsley add brightness and fresh flavor. Other great herbs to try here include fresh dill or fresh chives.
• Mustard: Our favorite is a grainy mustard like dijon mustard, but if you prefer a milder mustard, yellow mustard is a good option. Most dijon mustard brands are vegan, but some are made with non-vegan processes. Refer to this dijon mustard guide to determine which brands are vegan friendly.
• Vegan mayonnaise: Traditional egg salad is made with mayonnaise and vegan mayonnaise makes a perfect swap that tastes exactly like the real thing. We typically use store-bought vegan mayonnaise, but feel free to use a homemade version. Try this Easy Vegan Mayo Recipe (oil-free!).
• Kala namak (black salt): The secret ingredient that gives your tofu egg salad an eggy flavor and pungent smell. This ingredient can be difficult to find in mainstream grocery stores, but check Indian grocery stores or purchase it online. If needed, replace it with regular salt.

Equipment Needed

• Large mixing bowl
• Potato masher or fork
• Measuring cups

How to Make Vegan Tofu Egg Salad

1. Mash the tofu. Place the firm block of tofu in a large bowl and mash it into a crumbled consistency using a potato masher or large fork. If you are using a fork to mash, it may be easier to break the tofu up into small pieces or cut it into small cubes before mashing.
2. Add the seasonings. Once crumbled into a consistency similar to mashed hard-boiled eggs, add in the garlic powder, onion powder, paprika, green onions, fresh parsley, grainy mustard, nutritional yeast, turmeric, vegan mayonnaise, kala namak. Mix to combine, then season with salt and black pepper to taste.
3. Serve. Enjoy immediately spread on sliced sandwich bread as a delicious vegan egg salad sandwich, over greens, or with crackers.

Storage Instructions

If you’re planning on prepping this vegan egg salad for meal prep, store the egg salad separately from the bread. This will help prevent the sandwich bread from becoming soggy. Instead, keep the egg salad in an airtight or plastic wrap-covered container for up to 5 days in the refrigerator.

Recipe FAQs

More Vegan Sandwich Recipes You May Enjoy:

• Easy Vegan Chicken Salad – This protein-packed recipe is made with soy curls instead of chicken and equally as creamy and delicious as the classic.
• Classic Vegan Tuna Salad – Chickpeas are an excellent substitute for tuna. All you need is 9 ingredients!
• Homemade TTLA Sandwich – If you’ve ever had the vegan BLT-inspired sandwich from Whole Foods, you’ll love this one!
• Buffalo Tofu Sandwich – Spicy buffalo tofu paired with romaine, tomato, red onion, and a cool vegan ranch.
• Vegan Cuban Sandwiches – Swaps the meat with seitan. You won’t believe how realistic this tastes.

Vegan Tofu Egg Salad Recipe

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• Author: Sweet Simple Vegan
• Total Time: 0 hours
• Yield: 4 sandwiches

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Description

This Vegan Tofu Egg Salad is perfect for quick lunches and high-protein vegan meal prep. It’s made in just 5 minutes with 10 simple ingredients. Enjoy as a sandwich filling, veggie and cracker spread, or turn it into a healthy salad and serve it over leafy greens.

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Ingredients

• 1 block of firm tofu 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder 
• 1/2 teaspoon paprika 
• 1 tablespoon green onion 
• 1 tablespoon fresh parsley 
• 1 tablespoon grainy mustard 
• 1/4 cup nutritional yeast 
• 1/4 teaspoon turmeric 
• 3 heaping tablespoons of vegan mayo
• 1/2 teaspoon kala namak (black salt) 
• Salt and black pepper to taste 

Equipment

• Large mixing bowl amzn.to/3ZyWBKy
• Potato masher or fork
• Measuring cups https://amzn.to/3ZwiWZc

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Instructions

1. Mash the tofu into crumbles in a large bowl.
2. Add the remainder of your ingredients.
3. Enjoy on a sandwich, over greens, or with crackers! 

• Prep Time: 10 minutes
• Cook Time: N/A
• Category: Lunch

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