Quality Living Styles

Delicious Salads

Delicious Pasta Salad

This delicious pasta salad is very quick and easy to make. For the dressing, I use Vegenaise,the vegan version of Mayonnaise. It contains no eggs. You may use either product. If you cannot find the product Vegenaise, look out for a vegan salad dressing that is similar to mayonnaise in your local store. You are more likely to find it at a health food store or supermarkets that carry foods that are described as health based or natural.

You can easily double the recipe amounts if you are making a large serving of pasta salad. I have used spiral tri-colored pasta, just because it looks pretty, but basically you can use any pasta that you prefer.

See recipe below


  • 1 cup tri-colored pasta
  • 1 tsp. salt when boiling pasta
  • ¼ cucumber, sliced & cubed
  • 1 cup broccoli heads, cut into bit sized pieces
  • ¼ red onion sliced
  • 1 bell peppers, red & green, cubed
  • 1 medium tomato, any variety
  • 1 cup spring mix salad greens or spinach or lettuce leaves, washed & torn
  • 2 tablespoons Rice Vinegar
  • 4 tblsps. Vegenaise or Mayonnaise
  • ½ cup peanuts
  • salt to taste


  • Follow directions to boil pasta
  • Add salt. When past feels soft, remove from stove. Drain and run cold water on pasta while in sieve. This stops the cooking process
  • Place pasta in a bowl and mix with 3 tblsp. olive oil, rice vinegar and vegenaise. Set aside in 'fridge
  • Wash all ingredients separately. Drain water and dab salad greens with paper towel
  • Cube, chop or slice vegetables
  • Mix all ingredients, add salt to taste and refrigerate
  • When ready to serve, top with more vegenaise if necessary. Add peanuts
  • Enjoy this delicious pasta salad. I paired it with a slices of baked eggplant
 Vegan pasta salad

Simply Delicious Vegan Pasta Salad with vegetables and nuts

pasta salad served with fried eggplant

Pasta Salad makes a great accompaniment with Eggplant Slices baked in the oven

The pasta makes a very filling and satisfying meal. The ingredients are nutritious vegetables and nuts and legumes. I used peanuts this time, but often use pine-nuts or what ever nuts I have on hand. I prefer this salad cold. It is also best when it sits for at least an hour, for all the flavors to absorb. It makes a nice accompaniment to many dishes and can be served at brunches and dinners.

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can also reach me at Contact

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