Banana Blossom Salad With Pasta (Vegan Tuna Salad)
This banana blossom salad is fabulous for vegans who are craving a tuna salad alternative. Combining fresh vegetables and pasta with a lovely hint of sweetness from the cocktail onions and gherkins.
Servings: 6 people
Calories: 440kcal
Ingredients
- 1.1 lb Pasta gluten free & vegan - spiral or penne
- 2 cans Banana blossoms drained (approx. 1.25lb or 600g/can) roughly chopped or pulled aparat into bite sized pieces
- ¾ lb Cherry tomatoes halved
- ½ lb Corn kernels
- ½ med Red onion finely chopped
- 2 stalks Celery finely chopped
- 1 tablespoon Capers roughly chopped
- 1 tablespoon Cocktail onion roughly chopped
- 4 pieces Cocktail Gherkins roughly chopped
- 1½ tablespoon Tamari sauce to taste
- ½ tablespoon Fysh sauce vegan fish sauce - to taste
- ½ med Lemon juiced
- ⅓ cup Vegan mayonnaise
- ½ teaspoon black pepper to taste
- 1 tablespoon Nutritional yeast heaping
- 1 pinch Salt to taste
Instructions
Prepare pasta
- Cook gluten free vegan pasta according to packet instructions, set aside to cool down. See notes to quickly cool down pasta.1.1 lb Pasta
Mixing Ingredients
- In a large mixing bowl, combine all ingredients together. Serve cold.2 cans Banana blossoms, ¾ lb Cherry tomatoes, ½ lb Corn kernels, ½ med Red onion, 2 stalks Celery, 1 tablespoon Capers, 1 tablespoon Cocktail onion, 4 pieces Cocktail Gherkins, 1½ tablespoon Tamari sauce, ½ tablespoon Fysh sauce, ½ med Lemon, ⅓ cup Vegan mayonnaise, ½ teaspoon black pepper, 1 tablespoon Nutritional yeast, 1 pinch Salt
Video
Notes
Pasta - should be cool when added to the other ingredients. To quickly cool pasta, rinse it under cold water and drain before adding it to the rest of the ingredients.
Avoid overcooking pasta, as this will result in a mushy mess.
Banana blossom - once drained, these can be chopped or shredded. Easily shred with your fingers or forks.
Mixing - do not vigorously mix the pasta as it might break apart.
Make ahead - to help save time, cook the pasta ahead of time, which can be stored in the fridge for a few days, and then add all other ingredients when needed.
Drainage - as this recipe calls for canned and pickled ingredients, I like to drain these using a stackable colander, to ensure there is minimal wetness and this vegan pasta salad doesn’t end up soggy.
This post was originally published in June 2021, the copy has since been updated.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 74g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg