Creamy Vegan Garlic Lovers' Pasta Salad

Creamy Vegan Garlic Lovers' Pasta Salad

This creamy vegan garlic lovers pasta salad is quick, simple, and full of bold garlic flavor. Made with pantry ingredients and ready in about 20 minutes, it’s perfect for an easy lunch or make-ahead side.

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Side Dish

Cuisine: American

Servings: servings

Author: Julie Gaeta

Ingredients

12 ounces elbow pasta
10 cloves garlic about 1 bulb, minced
2 teaspoon olive oil extra virgin
¼ teaspoon crushed red pepper flakes optional
¾-1 cup vegan mayo I like Vegenaise
2 teaspoons lemon juice
½ teaspoon thyme
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper optional
1-1.5 teaspoons sea salt
15 turns black pepper
1 cup frozen peas
¼ cup fresh curly parsley chopped
1-2 tablespoons homemade vegan parmesan cheese or store-bought parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking. Let the pasta drain well, then transfer to a large mixing bowl. Set aside.
Sauté garlic and crushed red pepper flakes in olive oil over medium heat until fragrant and lightly golden (about 1-2 minutes). Remove from heat and let cool slightly before adding to the pasta salad.
In a large bowl, prepare the dressing. whisk together vegan mayo, lemon juice, thyme, garlic powder, cayenne (if using), salt, and black pepper.
Add peas, parsley, garlic oil, and dressing to the bowl with the pasta. Toss until everything is evenly coated.
Chill (recommended) Refrigerate for about 30 minutes before serving to allow the flavors to blend.
Top with vegan parmesan before serving.

Notes

Salt the pasta water. It should taste like the sea. This helps season the pasta from the inside and makes the salad more flavorful.
Drain the pasta well after rinsing. Too much water will thin the dressing.
Oil-free option: Sauté garlic in 1–2 tablespoons water or vegetable broth instead of olive oil.
Cook the garlic gently. Stir constantly and remove it once it turns lightly golden. Burnt garlic will taste bitter.
Adjust the creaminess. Use ¾ cup vegan mayo for a lighter salad or 1 cup for extra creamy.
Taste after chilling. Cold pasta salad sometimes needs a small pinch of extra salt before serving.
Optional rest: Let the salad rest in the fridge for about 30 minutes before serving so the garlic and herbs can fully develop.
Flavor tip: After chilling, taste the salad and add a small squeeze of lemon juice if needed to brighten the flavors.

Nutrition