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Summery Pasta Salad - No mayo, vegan, Dairy free, 4thofjuly, BBQ,

Summery Pasta Salad

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


  • 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)


  1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
  2. 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
  3. 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

  • Category: Salad
  • Cuisine: Kosher / Vegan