Creamy Pasta Salad

Pasta salad my friends! Creamy, fresh and loaded with lots of goodness. Back home in Germany, creamy pasta salads were always my highlights at barbecues. So I thought, why not making it more often. Especially since I had some leftover pasta from the day before and really did not know what to do with it, well until now!


Creamy Pasta Salad 

Prep time: 15Cook time: 8Total time:

Serves: 2



  • 100 g fusilli pasta
  • 2 handful cherry tomatoes
  • 1 carrot, peeled
  • 2 green onion
  • 1 avocado, peeled & seed removed
  • 2 handful of cooked edamame
  • 2 tbsp. pumpkin seeds
  • 1 handful of arugula


  • 4 Tbsp. veganaise
  • 4 tbsp. unsweetened soy milk
  • 2 tbsp. nutritional yeast
  • 1 clove of garlic, peeled and pressed
  • 1 tsp. Salt
  • 1 tsp. Pepper


    1. SALAD: Cook pasta in boiling water until al dente for about 6-8 min. Drain and add to a big salad bowl.
    2. Slice tomatoes down the middle and add to bowl.
    3. Cut green onions in thin slices and add to bowl.
    4. Using a potato peeler, peel carrot into thin slices and add to bowl.
    5. Dice avocado into bite-sized pieces and add along with edamame, arugula and pumpkin seeds to bowl.
    6. DRESSING: In a bowl combine ingredients for the dressing and combine well.
    7. Pour dressing over salad and stir until well combined. Season with extra salt and pepper if necessary.
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