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Vegan cheesy pasta salad in a blue bowl
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Vegan Creamy Cheese Pasta Salad

This cheese pasta salad is perfect for vegan lunch boxes, but it's also good as a side dish or an option for picnics, BBQs, potlucks & buffets.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Easy Vegan Pasta & Pizza Recipes
Cuisine: American
Keyword: cheesy pasta salad, creamy pasta salad, pasta salad, vegan cheese pasta salad, vegan creamy pasta salad, vegan pasta, vegan pasta salad
Servings: 4
Calories: 176kcal
Author: Jacqueline Meldrum

Ingredients

  • 125 g dried elbow macaroni
  • 2 tbsp vegan cream cheese
  • 5 tbsp vegan mayo
  • 3 tbsp vegan cheddar grated
  • pinch paprika more if you like
  • pinch salt and pepper
  • 2 spring onions finely sliced
Metric - US Cup Measures

Instructions

  • Cook the pasta in a large pot with plenty of water until al dente (firm but cooked). Check the packet instructions as a guide.
  • Drain the pasta in a colander then cool under running cold water until completely cold.
  • In a large bowl, mash the cream cheese to soften it, then add the mayo and grated cheese.
  • Add a generous pinch of paprika and season with salt and pepper and mix well.
  • Pour the pasta into a large bowl and mix in the cheese sauce. Taste it to check the seasoning.
  • Mix in the spring onions, then serve.
  • Enjoy!

Notes

  • Cheese pasta salad can be kept in the fridge for 3 days. Store in an airtight container. Give it a stir to coat the pasta evenly with the sauce before serving as the dressing can settle at the bottom of the tub.
  • For the best flavour, take the pasta salad out of the fridge for 5-10 minutes to take the chill of it.

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 178mg | Fiber: 2g | Sugar: 2g