Summer Pasta Salad

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Alert your fridges -- pasta salad season is here. Whether you're headed to the beach, a friend's backyard or hosting a gathering yourself, this make-ahead dish is fabulous to keep on hand.


Servings: 8-10 

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Total Time: 35 minutes 



  • 1 pound dry penne pasta 
  • 1 cup sliced sugar snap peas 
  • 1 cup quartered cherry tomatoes 
  • 3 celery stalks, thinly sliced  
  • 2-3 tablespoons capers 
  • 3-4 tablespoons chopped chives, optional garnish 
  • Fresh basil leaves, optional garnish 

For the dressing:

  • ¾ cup vegan mayonnaise  
  • ¼ cup (packed) basil leaves 
  • 2 tablespoons (packed) fresh dill 
  • 2 cloves garlic  
  • 2 tablespoons fresh lemon juice 
  • 1 tsp lemon zest 
  • ½ teaspoon kosher salt
  • Fresh cracked pepper, to taste
  • ⅓ cup extra virgin olive oil
  • ¼ cup Califia Farms Extra Creamy Almondmilk  



  1. Boil penne pasta in a large pot of well-salted water until al dente.   
  2. While the pasta is cooking, add all of the dressing ingredients in the order listed to a food processor or blender, and blend until smooth. Taste, and add additional salt as needed.
  3. Drain the pasta, rinse with cold water, and add to a large bowl.
  4. Add sliced sugar snap peas, cherry tomatoes, sliced celery, and capers to the pasta, then drizzle dressing over top.
  5. Toss everything until well-coated with the dressing. 
  6. Garnish the salad with chopped chives and fresh basil and enjoy right away. If consuming later, cover the bowl with plastic wrap and store in the refrigerator.