Creamy Vegan Pasta Salad Delight

Follow our step-by-step guide on how to make Creamy Vegan Pasta Salad Delight.

1. Step 1

   Start by bringing a generous pot of lightly salted water to a rolling boil.

2. Step 2

   Toss in the whole-wheat elbow pasta and let it cook for about 8 minutes, or until it reaches that perfect al dente texture—tender yet firm.

3. Step 3

   Remember to stir occasionally to keep it from sticking together.

4. Step 4

   Once cooked, drain the pasta and give it a quick rinse under cold water to halt the cooking process.

5. Step 5

   Make sure to drain it thoroughly.

6. Step 6

   In a spacious mixing bowl, combine diced bell pepper, sweet corn, chopped celery, and red onion for a colorful crunch.

7. Step 7

   In a separate small bowl, whisk together vegan mayonnaise, white vinegar, Dijon mustard, optional sugar, salt, and freshly ground black pepper until the mixture is smooth and creamy.

8. Step 8

   Drizzle this delightful dressing over your vibrant vegetable medley.

9. Step 9

   Gently fold in the cooled pasta, ensuring everything is well-coated and harmoniously blended.

10. Step 10

    Take a moment to taste the salad and adjust the seasonings to your liking.

11. Step 11

    Once satisfied, cover the pasta salad and let it chill in the refrigerator for at least 90 minutes.

12. Step 12

    This resting period allows the flavors to mingle and develop, creating a deliciously cohesive dish.

13. Step 13

    Give it a gentle stir before serving to ensure the dressing is evenly distributed throughout the pasta.

14. Step 14

    Enjoy this refreshing pasta salad as a perfect side dish or a light meal!.