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+ servings


Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 Serving
Calories 307kcal


For Pasta Salad

  • 1 cup Elbow pasta
  • 1 large carrot
  • 1 large red onion
  • 2 celery stalks
  • 1 red bell pepper
  • a handful parsely (optional)

For Vegan salad dressing

  • 2 tbsp tahini
  • 1/2 cup raw cashew
  • 1 tbsp apple cider vinegar
  • 1 tspn dijon mustard
  • 2 tspn sugar/maple syrup
  • 1/2 cup soy milk or any dairy free milk
  • Salt and Pepper as per taste


  • Bring a big pot of water to boil. Season lightly with salt. Cook elbow pasta as per package instruction.
  • Darin pasta and let it cool.
  • Mean while prepare onion,carrot, celery and red bell pepper.
  • In a food processor add tahini, cashew, dijon mustard, apple cider vinegar, sugar,salt and pepper. Add half of the soy milk.
  • Keep adding slow milk until the desired consisteny is reached.
  • In a big salad bowl add pasta, onion, celery, red bell pepper, shredded carrot.
  • Add the desired amount of salad dressing. Mix everything well.
  • Serve along side you favourite main dish or as a meal by itself.


Serving: 100g | Calories: 307kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 421mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4055IU | Vitamin C: 43.6mg | Calcium: 77mg | Iron: 2.3mg