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Vegan Pasta Salad

Vegan pasta salad with creamy tahini dressing and lots of vegetables for a dairy-free, plant-based side. Cooked pasta is rinsed, tossed with chickpeas and fresh produce, then chilled for a flavorful, spoonable coating.
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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: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook and cool the pasta
  1. Cook pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking (visual cue: pasta is cool and no longer sticky).
Make the tahini dressing
  1. Whisk tahini, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper, adding water a little at a time to reach desired consistency (visual cue: dressing becomes smooth and pourable).
Assemble and chill
  1. Combine pasta, cherry tomatoes, cucumber, bell peppers, red onion, and chickpeas in a large bowl (visual cue: colors are evenly distributed).
  2. Pour dressing over the salad and toss to coat thoroughly (visual cue: pasta and vegetables look lightly glossy with creamy dressing).
  3. Refrigerate for at least 1 hour to let flavors meld and the dressing thicken slightly (visual cue: salad looks more cohesive after chilling).
Serve
  1. Garnish with fresh herbs before serving (visual cue: bright green flecks on top).

Notes

For best texture, rinse the pasta well with cold water so it stays firm and doesn’t clump. Store covered in the refrigerator for up to 4 days; the salad can be served chilled straight from the fridge. Freezing is not recommended because the vegetables and dressing texture can break after thawing. If you want a low-sodium option, use no-salt-added chickpeas and reduce added salt while keeping the lemon/tahini balance.