Vegan Pasta Salad

Again another cold salad! It was again a very hot week in the Netherlands and this really doesn’t encourage me to cook. I therefore love to create salads with refreshing dressings that fill me up!

Ingredients (for 4 servings)

  • 300 gr cooked pasta
  • 150 gr canned corn
  • 1 red bell pepper
  • 1 celery stick
  • Half a cucumber
  • Half a can of kidney beans

Ingredients (for sauce)

  • 150 ml Oat Creme
  • 200 ml Oat Fraîche
  • juice of one lemon
  • 1 tbs pickle juice (for additional acidity)
  • 2 stems of spring onion
  • 2 glove of garlic
  • 10 stems of fresh dille
  • 1 tbsp djion musterd
  • 1 tbsp of smoked red pepper
  • salt & pepper to taste


  1. Cook the pasta (follow the instructions on the box). Wait for the pasta to cool before adding the other ingredients.
  2. Cut the bell pepper, celery and cucumber in small pieces.
  3. Drain the corn and kidney beans
  4. Mix the oat creme, oat fraîche, lemon juice and pickle juice (optional). I like my sauce to be acidic and tangy so add pickle juice to your liking.
  5. Add the minced garlic, chopped spring onion, fresh dill, smoked red pepper and the salt & pepper to the sauce.
  6. Add the sauce right before serving and enjoy!

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