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Dairy-Free Egg-Free Mayo Pasta Salad

Dairy-Free Egg-Free Mayo Pasta Salad

A light and easy pasta salad made with an egg-free mayonnaise-style dressing, perfect for lunches, picnics, or simple make-ahead meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4 Portions
Course: lunch
Ingredients Method Notes

Ingredients
  

  • 250 g pasta
  • 4 tbsp egg-free mayonnaise
  • 1 tsp lemon juice
  • 1 small cucumber chopped
  • 150 g cherry tomatoes halved
  • 3 spring onions sliced
  • Salt and pepper to taste

Method
 

  1. Cook the pasta according to the packet instructions, then drain and leave to cool.
  2. In a large bowl, mix the egg-free mayonnaise and lemon juice together.
  3. Add the cooled pasta, cucumber, cherry tomatoes, and spring onions.
  4. Stir well until everything is evenly coated.
  5. Season to taste with salt and pepper.
  6. Chill before serving, or serve straight away.

Notes

  • Use gluten-free pasta if needed for your dietary requirements.
  • Sweetcorn or chopped peppers also work well in this recipe.
  • This is best eaten on the day but can be stored in the fridge until needed.
Disclaimer 
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.