Vegan Nudelsalat (German Pasta Salad)
Elevate your picnic game with this vibrant Vegan Nudelsalat, a plant-based twist on the classic German pasta salad! Bursting with fresh, crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, and accented with the briny tang of Kalamata olives, this recipe is as colorful as it is flavorful. A creamy vegan mayonnaise-based dressing, enhanced with a hint of Dijon mustard and apple cider vinegar, ties everything together beautifully. Ready in just 30 minutes, this deliciously easy dish is perfect for summer gatherings, potlucks, or as a quick make-ahead meal. Whether served chilled or at room temperature, this vegan pasta salad is a crowd-pleaser packed with wholesome ingredients and rich German-inspired flavors. Don’t forget—it’s gluten-free adaptable too!
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Ingredients
- 300 grams Pasta (penne or fusilli, gluten-free if necessary)
- 200 grams Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 1 small Red onion, finely chopped
- 50 grams Kalamata olives, pitted and sliced
- 15 grams Fresh parsley, chopped
- 100 grams Vegan mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Directions
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Step 2
Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process and cool it down. Set aside.
Step 3
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
Step 4
In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, black pepper, and olive oil to create the dressing.
Step 5
Add the cooled pasta to the vegetable mixture in the large mixing bowl.
Step 6
Pour the dressing over the pasta and vegetables, tossing gently to ensure everything is well coated.
Step 7
Taste and adjust seasoning if necessary.
Step 8
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Step 9
Serve chilled or at room temperature. Enjoy your Vegan Nudelsalat!
Nutrition Facts
| Serving size | (1074.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1204.7 |
| Total Fat 62.2g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 13.3g | |
| Cholesterol 24mg | 0% |
| Sodium 3818.6mg | 0% |
| Total Carbohydrate 140.8g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 25.1g | |
| Protein 23.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 168.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1397.8mg | 0% |
Source of Calories