Creamy Cheesy Pasta Salad

Creamy Cheesy Pasta Salad

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This delish pasta salad is loaded up with crunchy veggies, briny dill pickles for a tangy bite, summer-fresh herbs, and our Sharp & Tangy Cashew Cheesy Sauce! It's gluten-free, dairy-free and quick to whip up, making it the perfect +1 for all your BBQs, cookouts, and potlucks.


  • ¼ cup red onion, finely chopped
  • ½ cup red bell pepper, diced
  • 1 stalk celery, chopped
  • 1 -2 dill pickle slices, chopped
  • ¼ cup of frozen peas, thawed
  • ¼ cup of cherry tomatoes, halved
  • ¼ vegan sour cream 
  • ¼ cup + 2 Tbsp Core and Rind Sharp & Tangy
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 2 - 3 Tbsp fresh parsley
  • 1 ½ cups gluten-free elbow macaroni 


  1. Cook pasta according to package directions, drain and rinse with cold water.
  2. Prepare vegetables by chopping red onion, bell pepper, celery, pickles and tomatoes. Thaw peas by running under warm water. Place in a medium sized bowl.
  3. Make creamy sauce by combining your homemade vegan sour cream, Core and Rind Sharp & Tangy, salt, pepper and fresh parsley in another bowl. Stir together.
  4. Place macaroni in a bowl with prepared vegetables, add your creamy sauce and stir well to combine.
  5. Either serve immediately or for best taste chill for 30 minutes before serving.
  6. Store leftovers in the refrigerator. Do not freeze.


Can I use other types of pasta?
Any round shaped pasta is best. Think macaroni, small shells or small round pasta shapes.

Can I use store bought dairy free sour cream?
Of course, use your favorite recipe or store brand.

Can I use a different variety of Core and Rind?
Yes! Bold & Spicy Cashew Cheesy Sauce would be delicious with fresh cilantro as your herb. 

How many does this serve?
This will serve 3-4 people, double if feeding a crowd.

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