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The Best Vegan Pasta Salad

Get ready to wow some taste buds - this pasta salad will be a hit at any cookout or summer party! Made with a tangy, creamy mustard vinaigrette, this dish will be a sure favorite among friends and family. Inspired by this recipe by Laura Wright. UPDATE MAY 2019: I updated the instructions to be a little more clear!
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


Pasta Salad

  • 1 lb pasta I used orecchiette
  • 1 1/2 Cups Cherry Tomatoes halved
  • 1 1/2 Cups Haricots Verts (Green Beans) chopped into small pieces
  • 1 Cup Finely Chopped Kale

Mustard Vinaigrette

  • 6-8 Spring Onions using the white + light green parts
  • Juice from 1/2 Lemon or more to taste
  • 4 Tbs Unsweetened Almond Milk or any unsweetened plant milk
  • 2 Tbs Extra Virgin Olive Oil
  • 2 Tbs Water
  • 4 Tsp Dijon Mustard
  • Salt + Pepper


Mustard Vinaigrette

  • From the spring onions, take the white bulb + 1/2 inch above bulb, where it starts to turn light green. Roughly chop, and combine with all other ingredients in a high-speed blender. Mix until the vinaigrette has a smooth, creamy consistency.

Pasta Salad

  • Cook pasta according to directions. When finished cooking, drain and set aside to cool.
  • Chop tomatoes and haricots verts, mixing 1 1/2 cups each with pasta once it has cooled.
  • Finely chop kale, and combine 1 cup with pasta salad.
  • When pasta and veggies are mixed, drizzle generously with vinaigrette.
  • Serve and enjoy!


  • Here's more detailed instructions about the green onion - cut off the tip of the bottom (where the white part is) and cut again where the onion turns darker green. Chop up, then blend in the sauce!
  • Use at least 1/4 tsp salt for the sauce, and feel free to add more if you like a more salty sauce.