How far in advance can I make tangy asian pasta salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make tangy asian pasta salad [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is tangy asian pasta salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tangy asian pasta salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Tangy Asian Pasta Salad
[Vegan]

JH By: Jennifer Harmon

Author Bio

Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Tangy Asian Pasta Salad [Vegan]

Are you always scrambling for lunch ideas to bring to work or school? Then bookmark this recipe because it will come in handy! Pasta and vegetables are tossed in a gingery tahini peanut butter sauce and then refrigerated over night for a delicious cold pasta salad in the morning. It's... Read More

Ingredients You Need for Tangy Asian Pasta Salad [Vegan]

1 16-ounce box of pasta of your choice

For the Sauce:

4 tablespoons soy sauce or tamari
1 tablespoon peanut butter
2 garlic cloves
1 garlic clove-sized chunk of fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
Juice from 1/2 of 1 lemon
1 tablespoon tahini
1/4 cup silken tofu (optional)
1 14-ounce bag of frozen vegetables, Asian blend if available

Order with Instacart Download Our App

How to Prepare Tangy Asian Pasta Salad [Vegan]

Cook pasta according to directions.
Add sauce ingredients to a blender. Blend until combined and smooth.
Once pasta is cooked, drain and place into a large mixing bowl. Add frozen vegetables and let hot pasta thaw out the veggies.
Pour the sauce onto the pasta and vegetables. Toss well. Refrigerate at least an hour, but overnight is best.
Toss before serving.