Summer Sweet Pea Pasta Salad

Summer Sweet Pea Pasta Salad

This summer vegetable-packed pasta salad made with Veggie Craft Farms Elbow pasta packs in 13 grams of protein per serving! It is easy to make, delicious, and easily modified to be 100% plant-based —  perfect for your next family BBQ or picnic!


Gluten-Free, Vegan if modified

Serves 4


1-8oz box Pasta Made with Veggiecraft Cauliflower Elbow Pasta

1 cup Fresh or frozen sweet peas

½ cup finely chopped Red pepper

2 Green onions, thinly sliced

½ cup grated Carrot

1 Celery rib, finely diced

¼ cup chopped Parsley

⅓ cup finely chopped Dill pickles

¾ cup cubed Cheddar cheese (Vegan cheddar for modified version)


½ cup Mayonnaise (Veganaise for modified version)

¼ cup Dill pickle juice  

1 tablespoon Yellow mustard

2 teaspoons Organic cane sugar or Coconut sugar

½ teaspoon Sweet paprika

Salt and Pepper, to taste


1. Bring a large pot of water to a boil. Add 1 teaspoon of salt, and add the elbow pasta. Stir, and let it cook for 3 minutes. Add the peas and cook for an additional 2-3 minutes - just until pasta is al dente and peas are cooked through. Drain through a colander.

2. Transfer the cooked pasta and peas to a large bowl, and drizzle with a small amount of olive oil so the pasta doesn’t stick together. Set in the refrigerator to cool completely.

3. Once the pasta has cooled, add the remaining chopped vegetables, pickles, and cheese. Whisk the ingredients for the dressing together, and drizzle on top of the salad. Gently fold together, making sure all the ingredients are well coated.

4. Sprinkle with additional sweet paprika, and season with salt and pepper to taste. Cover, and refrigerate until ready to serve. Keeps well in the refrigerator for up to 3 days.

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