Creamy Vegan Pasta Salad – Gluten Free, Dairy Free & Soy Free

Be the star of your next BBQ with this delicious creamy vegan pasta salad! It took me what feels like forever to have finally come up with a creamy gluten free and vegan pasta salad recipe that is just as nutritious as it is delicious.

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I love summer – so you can only imagine how much I enjoy those weekend cookouts. Growing up, my mother always used to make the most delicious coleslaw (you can find my vegan and gluten free coleslaw recipe here) and pasta salads for our {weekly} BBQs.

I have been craving a nice creamy pasta salad for a while now, and I just hadn’t been able to find a recipe that I truly loved. I was inspired by Banza’s wheel shaped chickpea pasta to make a fun, easy and delicious pasta salad.

I love the fact that this pasta is made out of chickpeas and filled with nearly double the amount of protein as regular pasta and nearly half the amount of carbs! It’s also naturally gluten free AND it’s made in a nut, gluten, soy and egg-free facility which means that the potential for cross contamination from your food allergens is not there. Can you tell I LOVE this brand!?

This recipe is so incredibly easy that you will be on your way to enjoying it in no time! All that you need is:

• 1 box of Banza Chickpea Pasta Wheels
• 1 cup of Earth Balance Vegan Mayo (it’s soy free too!)
• 1 Red Bell Pepper
• 1 Zucchini
• Black Olives (optional)
• Cumin
• Salt
• Pepper
• Garlic Powder
• A Large Bowl

Once you’ve gathered your ingredients you are ready to make the best vegan pasta salad that you’ve ever had!

Don’t forget to share how your Creamy Vegan Pasta Salad turned out by tagging @chronicallyglutenfree on Instagram or @ChronicallyGF on Twitter. I love seeing you guys make and enjoy my recipes! 🙂 

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Creamy Vegan Pasta Salad - Gluten Free, Dairy Free & Soy Free

This gluten free, dairy free, soy free creamy vegan pasta salad will leave your mouth watering for more!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 6 minutes

Refrigerate 2 hours

Total Time 17 minutes

Servings 6

Ingredients

• 1 box Banza Pasta Wheels
• 1 cup Earth Balance Vegan Mayo
• 1 Red Bell Pepper diced
• 1 Zucchini diced
• 1/2 tbsp Cumin
• 2 tsp Salt
• 2 tsp Pepper
• 2 tsp Garlic Powder

Optional Ingredients

• Black Olives sliced

Instructions

1. In a medium pot bring 4 cups of water to a boil. Add in pasta and cook for 6 minutes. The pasta should still be a little firm to ensure there is no breakage. 

2. Drain pasta and rinse with cold water. NOTE: there will likely be a film covering the pasta, this is normal as it is made from chickpeas and is washed away during this step. 

3. Combine pasta, mayo, bell pepper and zucchini in a large bowl and mix. Add in salt, pepper, cumin and garlic powder. 

4. Cover bowl with lid or cling wrap and refrigerate for at least 2 hours. 

5. Enjoy!