Pasta Salad with Veggies | Easy Vegan Meal Prep

A bright and refreshing pasta salad bursting with colorful vegetables and a tangy dressing. This dish is perfect for meal prep, picnics, or a quick lunch when you don’t want to turn on the stove. The combination of textures—crisp veggies, tender pasta, and zesty flavors—makes every bite a little celebration of freshness. It’s a simple, versatile, affordable meal that always tastes better after sitting overnight.

Ingredients

1 lb. Pasta (bowtie, elbow, any shape works)

1 cup Carrots, shredded

1 cup Broccoli, chopped into small pieces

1/2 cup Red Onion, diced

1/4 cup Sunflower Seeds

Dressing

1/2 - 3/4 cup Vegan Mayo, (or more to taste)

2 Tablespoons Apple Cider Vinegar,

1 tsp Mustard,

1 Clove Garlic (minced),

Salt & Pepper, to taste

I love making a big batch of this pasta salad at the start of the week—it’s cold, refreshing, and packed with veggies that keep me energized. You can mix and match whatever’s in your fridge, from cherry tomatoes to cucumbers and bell peppers.

The simple dressing ties everything together with just the right tang. It’s a grab-and-go kind of meal that feels like sunshine in a bowl and proves healthy eating can be deliciously simple.

Instructions

Cook pasta until al dente, then drain, rinse with cold water and cool, set aside.

In a large bowl, combine pasta, veggies, onion, and sunflower seeds.

In a small bowl whisk together mayo, vinegar, mustard, and garlic for the dressing.

Toss everything together until well coated.

Chill before serving.

Tip: This salad tastes even better the next day when the flavors meld.

Cost: $0.70 per serving