This quick & easy Vegan Pasta Salad is really simple to make and loaded with fresh healthy ingredients. Made with chickpeas and veggies, it's hearty enough to be a main dish or used as a simple side dish.
Begin by cooking the pasta according to the package directions, except undercook them by about 2-3 minutes so they will be al dente. This will help the salad not to be mushy.
I add a dash of salt to the water, but that is completely optional.
Once the pasta is finished, drain it by pouring it into a colander and running cold water over the top to stop the cooking process and remove the starchy film.
While the pasta is cooking is the perfect time to make the dressing. Simply whisk all of the dressing ingredients together in a bowl and set to the side. One of the ingredients is vegan mayonnaise, and my Homemade Mayo is perfect and only takes about 5-minutes to make.
I use canned chickpeas for this recipe, but freshly cooked beans work great too. Drain and rinse canned beans before using them.
In a large bowl, combine the cooked pasta, veggies, beans, and dressing sauce. Combine well, making sure the dressing is covering all of it. Taste and add additional salt, pepper, or seasonings to suit your taste preferences.
It can be served immediately at room temperature, but we really like it after it has chilled in the refrigerator for at least a few hours or even overnight.
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Notes
Substitutions and suggestions
Gluten free pasta- I actually use brown rice spiral pasta to make this even though my family isn't gluten-free. There are plenty of other GF pasta options available as well.
Spiral veggie noodles- Use spiral zucchini or squash noodles to replace the pasta if desired.
Vinegar- I use apple cider vinegar, but other options include white, balsamic, and red wine vinegar.
Meal prep recipe- If you are planning to keep this pasta salad for a few days and eat on it throughout the week, reserve some of the dressing to add just before serving to give it a pop of fresh flavor.
Toppings- Try my Vegan Parmesan sprinkled over the top and serve with lemon or lime wedges to squeeze over the top. Toss in a few sunflower seeds while you're at it to add a little crunchy texture.