Easy Vegan Pasta Salad

What is it with my obsession with salads this summer?! I recently rediscovered pasta salad, and I am hooked! This version is adapted from the MinimalistBaker and it (of course) didn't disappoint.


  • 1/2 red pepper, diced

  • 1/2 cucumber, diced

  • 1/4 cup diced red onion

  • 1 chopped small tomato

  • 4 cups dried pasta


  • Silken Tofu, 1 cup

  • 2 Tbsp dried dill

  • 2-3 Tbsp sugar (honey if not vegan)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp garlic powder

  • 2 Tbsp vinegar (I used red wine)

  • 2 Tbsp oil (I used sesame)

  • 1 Tbsp mustard


  1. Cook pasta until al dente, drain and set aside.

  2. Chop the vegetables and mix in with pasta.

  3. Place all the ingredients for the sauce in a blender until smooth. Add to pasta and vegetables and mix well. Place in fridge for 1-2 hours before serving.

  4. Enjoy!

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