Creamy Vegan Pasta Salad

Recipe View 8 mins Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook, stirring occasionally, until al dente, about 8 minutes. (8 minutes)

Recipe View 2 mins Drain the pasta immediately and rinse thoroughly under cold water to stop the cooking process. Drain well. (2 minutes)

Recipe View 5 mins In a large bowl, combine the diced bell pepper, sweet corn, diced celery, and diced red onion. (5 minutes)

Recipe View 3 mins In a separate small bowl, whisk together the vegan mayonnaise, white vinegar, Dijon mustard, white sugar, salt, and ground black pepper until smooth and well combined. (3 minutes)

Recipe View 1 mins Pour the vegan mayonnaise dressing over the vegetables in the large bowl. (1 minute)

Recipe View 3 mins Add the cold, drained pasta to the bowl with the vegetables and dressing. Toss gently but thoroughly to ensure all ingredients are evenly coated. (3 minutes)

Recipe View 2 mins Taste the pasta salad and adjust seasonings as needed. You may want to add a pinch more salt, pepper, or a touch more vinegar to brighten the flavors. (2 minutes)

Recipe View 1 hrs 30 mins Cover the pasta salad tightly and refrigerate for at least 90 minutes before serving. Stir occasionally during the chilling process to ensure the sauce evenly permeates the pasta. This allows the flavors to meld together beautifully. (90 minutes)