Most packaged pasta is vegan, but it's always a good idea to check the label. If you want the healthiest pasta, look for those made from whole wheat that does not contain added oil.

How do you know if pasta is cooked?

Taste it! Pasta is best if it is tender yet firm to the tooth. Use the package directions as a guide because cooking times for different types and sizes of pasta vary. Some brands may recommend rinsing. Drain it immediately so that it doesn't continue cooking.

Is there a substitute for fresh fennel in salads?

Fennel has a very distinctive flavor, so it's difficult to substitute. However, if it is unavailable, celery or celeriac are closest. If neither of these is an option, a small amount of diced carrot will give your salad crunchy color.

Is there a substitute for arugula?

If you need a substitute for the peppery flavor of arugula (rocket) for pasta salad or other salads, consider watercress, baby spinach, dandelion greens, or Radicchio in that order.

Vegan Pasta Salad with Green Goddess Dressing (no added oil)

Vegan Pasta Salad

Tri-colored pasta with dressing and fresh herbs in a blue bowl.

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Vegan pasta salad with green goddess dressing recipe is a 30-minute crowd-pleaser with fresh herbs, crunchy fennel, snap peas, and flavor.

Author: Denise
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 1x
Category: Side Salads
Method: Blend / Boil
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

14 ounces of pasta of choice
1 cup vegan sour cream (see notes for options)
1 cup packed basil leaves
1/4 cup parsley
1/4 cup fennel fonds (or fresh dill weed)
2 cloves garlic
6 scallions, white and green parts
2 tablespoons of lemon juice
1 cup of sliced fennel bulb (keep 1/4 of the fonds)
1 cup arugula (rocket)
1 cup sugar snap peas (cut into bite-sized pieces)
Salt and black pepper to taste

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Instructions

Make the pasta. Begin by heating a large pot of water. Add dry pasta to boiling water. Turn the heat down so it doesn’t boil over. Cook the pasta according to the package instructions. Taste it to check for doneness. Once it's tender yet firm, immediately drain it and rinse it with cool water to keep it from sticking.
Blend the dressing ingredients. Add vegan sour cream, basil, parsley, fennel fonds, garlic, 3 scallions, and lemon juice to a food processor or blender. Combine the ingredients until smooth. Add more lemon juice or water if you want to make it thinner.
Finish the salad. Mix the dressing and pasta in a large bowl, then add the sliced fennel, arugula, and sugar snap peas. Adjust the flavors. Add salt and black pepper if desired. If the salad starts to cease (dry out), add a few tablespoons of lemon juice to freshen it up.

Notes

Our recipe for vegan sour cream includes cashew sour cream or sunflower seed sour cream. You can also use a commercial brand.
Nutritional information is based on cashew sour cream. Exact calories, fat, and nutrients will vary depending on sour cream and pasta.
The recipe calls for 6 scallions in total. 3 are blended with the salad dressing, and 3 are sliced and mixed into the salad.
If you need a substitute for fresh fennel, the closest is diced celery or celeriac. You won't get the same subtle licorice flavor as fennel, but it will give the salad crunch. In a pinch, diced carrot can be used.
Store leftover pasta salad in the refrigerator. Add lemon juice or more vegan sour cream to freshen it up if desired.

Nutrition

Serving Size: 1 1/2 cups
Calories: 271
Sugar: 3.4 g
Sodium: 13.4 mg
Fat: 6.6 g
Carbohydrates: 44 g
Protein: 9.7 g
Cholesterol: 0 mg

Keywords: vegan pasta salad with green goddess dressing, plant-based

Find it online: https://veganwithgusto.com/vegan-pasta-salad-with-green-goddess-dressing/