Here’s the revised version of the Layered Pasta Salad recipe made vegan, complete with updated nutritional information:

Layered Vegan Pasta Salad

This vibrant, refreshing vegan pasta salad is perfect for summer gatherings, potlucks, or picnics. With crisp vegetables, savory plant-based proteins, and a tangy vegan dressing, this dish is both delicious and visually appealing. It can be prepared ahead of time for stress-free entertaining.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories per Serving: ~290 kcal

Ingredients

For the Dressing:

  • 1/2 cup vegan mayonnaise (such as Hellmann’s Vegan or a homemade version)
  • 3/4 cup vegan sour cream (or plain non-dairy yogurt)
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon soy sauce (to replace Worcestershire sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Salad:

  • 3 cups cooked and drained macaroni pasta (ensure it’s egg-free)
  • 3 cups chopped romaine lettuce
  • 1/2 red bell pepper, diced
  • 1/4 cup finely diced red onion
  • 1/2 cup thawed frozen green peas
  • 1/3 cup chopped celery
  • 1 1/2 cups diced vegan deli ham or chickpeas (for a plant-based protein)
  • 1/3 cup black olives
  • 1/2 cup vegan shredded cheddar cheese (or any plant-based cheese)

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together 1/2 cup vegan mayonnaise, 3/4 cup vegan sour cream, 2 teaspoons white wine vinegar, 1 teaspoon sugar, 2 teaspoons Dijon mustard, 1/2 teaspoon soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Set aside.
  2. Assemble the Salad: In a large trifle bowl or clear glass dish, layer the salad starting with 3 cups chopped romaine lettuce, followed by 3 cups cooked and drained macaroni pasta, 1/2 red bell pepper (diced), 1/4 cup finely diced red onion, 1/2 cup thawed frozen green peas, 1/3 cup chopped celery, 1 1/2 cups diced vegan deli ham or chickpeas, and 1/3 cup black olives. Drizzle the prepared dressing over the top, then sprinkle 1/2 cup vegan shredded cheddar cheese over the salad.
  3. Chill and Serve: Cover the salad tightly with plastic wrap and refrigerate for at least 5 hours, or overnight, to allow the flavors to meld together. Before serving, toss the salad to distribute the dressing evenly.

Notes

  • For the best flavor, prepare the salad the night before and refrigerate.
  • Customize the salad with different vegan proteins, vegetables, and cheeses to suit your taste preferences.

Nutritional Information (per serving, based on 8 servings):

  • Calories: ~290 kcal
  • Protein: 7g
  • Fat: 16g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 600mg

Enjoy your delicious and easy-to-make vegan pasta salad!