Vegan Millet and Pasta Salad

Vegan Millet Pasta Salad
Vegan Millet Pasta Salad

This is one of my all time favorite things to eat in the spring/summer. I’m not sure what it is, but the combination is fabulous. I’m not sure the actual original source, but it is a recipe from the Sunnymeadow School cookbook where my best friend when to school growing up. In my mind this is something her mom would make for pot-lucks and one I always looked forward to. It is a great pot-luck dish, and one even non-vegans will eat. Just remember to add the dressing the same day you are serving it or it gets a bit dried out. It is also a perfect, easy weekend lunch. This week I made a slightly larger batch of millet and have made the salad a fresh a few times.

Vegan Millet and Pasta Salad. 


  • 8-10 oz dry pasta, cooked according to package directions
  • 1 cup cooked millet
  • 1 red pepper, diced
  • 1 scallions, chopped (optional)
  • 3 TBL peanut or almond butter
  • 1 tsp maple syrup
  • 3/4 cup prepared vinaigrette dressing (such as Newman’s Own light Italian)


  1. In a large bowl combine the cooked pasta, cooked millet, red pepper and scallions if using.
  2. In a separate bowl whisk together the nut butter, maple syrup and dressing.
  3. Pour the dressing mixture over the noodle mixture and toss together.
  4. Serve cold or room temperature the same day you make it.

Published by


Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

One thought on “Vegan Millet and Pasta Salad”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s