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Vegan Pasta Salad

Creamy Vegan Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta (rotini, fusilli, or penne)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded and chopped
  • ¼ cup finely diced red onion
  • ⅓ cup tahini
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, grated or minced
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2–3 tablespoons water
  • ¼ cup chopped fresh parsley

Method
 

  1. Cook the pasta in a large pot of boiling salted water until al dente, about 7 to 9 minutes. Drain and rinse under cold water until cool.
  2. While the pasta cooks, whisk together the tahini, lemon juice, olive oil, Dijon, garlic, salt, pepper, and 2 tablespoons water until smooth. Add up to 1 tablespoon more water if needed.
  3. Dice the bell pepper, halve the tomatoes, chop the cucumber, and finely dice the onion. Drain and rinse the chickpeas.
  4. In a large bowl, combine the pasta, vegetables, and chickpeas. Pour the dressing over the top, toss well, and sprinkle with parsley. Serve right away or chill 30 minutes to let the flavors come together.

Notes

This salad holds up beautifully for days, so it’s ideal for meal prep. If you plan to chill it overnight, add the parsley just before serving to keep it fresh. The dressing will thicken in the fridge; stir in a teaspoon of water or lemon juice to loosen it.