Gluten Free, Mayo Free, Egg Free Vegan Pasta Salad Recipe

Mayo Free, Gluten Free Vegan Pasta Salad by The Allergy Chef

It’s warming up and that means it’s time to put our feet up in the backyard and eat gluten free pasta salad, right? OK, maybe. Wether you eat your pasta inside or outside, you’re going to love this.

What makes today’s top 8 free recipe so special today: there’s no mayo, not even an egg free or vegan mayo substitute. Yet, the textures and tastes you’re looking for are all present. So, let’s get cooking!

Speed Note: This recipe is classified as 30 minutes or less. This is possible if you have several components cooking at the same time (pictures below). If you cook each step one at a time, it may take you longer than 30 minutes to complete.

Allergy Status:

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Citrus, Cruciferous, Garlic, Legume, Lupin, Mustard, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: Diabetic, EOE, FPIES, Vegan

Compatible With: Corn Free, Fructose Intolerance, Low Histamine, Paleo

*For those who may be curious, cucumbers are not part of the squash & gourd family, they’re more like cousins.

This content is for Silver Trial Membership, Silver, Platinum, Diamond, Diamond Plus, and Recipes Only members only. Please register to continue reading.
Log In Register
Share: