Perfect for potlucks, picnics, and beach days, this super simple vegan pasta salad is a crowd-pleaser that everyone can enjoy! Loaded with fresh veggies, vibrant flavours, and a creamy coconut yogurt-based dressing, it’s a summery side that makes for great leftovers, too.
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Can be stored in an airtight container for up to 3 days in the fridge.
Cook the pasta according to package instructions. Once cooked, drain pasta water and rinse with cold water until cooled.
In a small bowl, combine vegan yogurt, vegan mayo, maple syrup, tahini, Dijon mustard, garlic powder, salt, and pepper. Mix until combined.
To a large bowl add cooked and cooled pasta, cherry tomatoes, cucumber, red onion, and green olives. Toss until evenly distributed.
Pour over the creamy dressing and squeeze in the lemon juice. Toss until everything is evenly dressed. Sprinkle with parsley, toss and season with additional salt and pepper to taste. Serve and enjoy!