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Vegan Pasta Salad

Vegan pasta salad with vegetable-packed pasta and a creamy tahini dressing that’s dairy-free and plant-based. Rinse the pasta cold, toss everything together, then chill for 1 hour so the flavors meld.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 455
Ingredients Method Notes

Ingredients
  

Vegan Pasta Salad
  • 1 lb pasta (check for egg-free)
  • 2 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (various colors), diced
  • 0.5 cup red onion, diced
  • 1 cup chickpeas, drained and rinsed
  • 0.25 cup tahini
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • Water to thin
  • Salt and pepper to taste
  • Fresh herbs for garnish

Method
 

Cook and rinse pasta
  1. Cook the pasta according to the package directions until al dente. Drain and immediately rinse with cold water to stop the cooking and cool it down fast.
Make tahini dressing
  1. Whisk together tahini, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper in a bowl. Add water a little at a time to thin until it reaches a pourable, creamy consistency.
Assemble the salad
  1. Combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, and chickpeas in a large bowl. Toss gently just to distribute the vegetables evenly.
Dress and chill
  1. Pour the tahini dressing over the salad and toss to coat everything thoroughly. Refrigerate for at least 1 hour to let the dressing cling and the flavors develop.
Serve
  1. Before serving, garnish with fresh herbs. Taste and add more salt and pepper if needed, then serve chilled.

Notes

Pro tip: rinse the pasta thoroughly and let it drain well so the dressing stays creamy instead of watery. Store covered in the refrigerator for up to 4 days; the salad freezes poorly due to the vegetables’ texture. For a lower-fat option, use whole-wheat pasta and reduce tahini to 2 tbsp, thinning with extra lemon juice and water for a lighter dressing.