Pasta salad is one of the inescapable, not-always-appetizing dishes vegetarians and vegans are
subjected to during summer barbecue season. There is always someone who believes their
pasta salad isn’t as mayonnaise heavy and boring as the dozens of others you’ve politely
sampled over the years in an attempt to avoid single handedly devouring veggie platters. This
time, regrettably, it seems that we are that person.
The good news is that, unlike your cousin’s neighbor or coworker’s sister in law, we’re actually
right! The pasta salad we have devised is a protein packed, veggie filled dish covered in a creamy sauce that doesn’t require mayo, sour cream or any other dairy product.
Our answer to the typical, dull pasta salad incorporates whole wheat pasta, edamame, cannellini
beans and corn as well as red and yellow tomatoes to boost the color and flavor of our
take on this traditional dish.
The addition of whole wheat pasta not only increases the nutritional value by adding fiber, protein and B vitamins, but also makes it the perfect dish to prepare ahead, because it holds its shape without getting soggy. Which means that with our pasta choice alone we have successfully knocked typical pasta salad out of the park (or wherever else you like to picnic or barbecue, really!) With the edamame, cannellini beans, and corn we were able to introduce additional protein, iron, calcium, and fiber into our recipe. We also sprinkled some Vegan Mozzarella Shreds for a touch of cheesy flavor that pairs so well with tomatoes and basil. And best of all, no mayo is required!
We prepared a creamy basil dressing by using our go-to vegan cream cheese alternative, GO Veggie! , to tie our variety of ingredients together and cover them in a succulent rich sauce with less saturated fat than you would have with regular cream cheese and none of the cholesterol or lactose! Heart healthy and perfect for anyone with food sensitivities.
This pasta salad dish, rather than just being a hearty side, is a meal in a bowl from a nutrition standpoint. That and it’s unmatched flavor makes it the perfect thing to bring along this 4th of July, or to the next summer barbecue potluck you’re invited to. Rest assured even if someone else brings pasta salad, there is no contest in terms of health benefits or richness of flavor!
- 2 cups raw whole wheat pasta (you can also use gluten free pasta)
- 1 cup shelled edamame
- 1 cup yellow, red and orange grape tomatoes, sliced
- 1 cup frozen or canned corn
- 1/2 cup canned white beans
- 1/2 cup GO Veggie! Vegan Mozzarella Shreds
- For the dressing:
- 1/3 cup GO Veggie! vegan cream cheese alternative
- 12 large basil leaves
- 1/4 cup chopped walnuts
- 1 clove garlic
- 3 tbsp rice or apple cider vinegar
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1/4 tsp salt (or to taste)
- Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
- While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
- To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well
This post was sponsored by GO Veggie! Please help support the brands that support May I Have That Recipe? All opinions are our own.