Vegan Pasta Salad

Course Dinner, Lunch, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 box pasta shells (approx 1 lb)
  • 1 large tomato (diced)
  • 3 dill pickles (diced)
  • 2 celery stalks (diced)
  • 1/2 cup chopped red onions
  • 1 package tofu (optional)
  • 6 tbsp vegan mayo
  • 2 tbsp dijon mustard
  • 3 tbsp pickle juice (can sub rice vinegar)
  • 1 tbsp salt


  1. Boil pasta.

  2. Season and sautee tofu in a skillet. 

  3. Dice all veggies while tofu and pasta are cooking. Place the celery in a small saucepan and cover with enough water just to cover the pieces. Boil for 3-4 minutes and then strain.

  4. Drain and rinse pasta and place in a large bowl. Add vegan mayo, dijon mustard, pickle juice or rice vinegar, and salt and stir well. Add chopped veggies (including celery). 

  5. Toss in seasoned and chopped tofu and mix well. Can be served immediately or chilled for a few hours or overnight.