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Vegan Pasta Salad

Vegan pasta salad with colorful vegetables tossed in a creamy tahini dressing for a dairy-free, plant-based side dish. This healthy salad uses rinsed pasta and a quick whisked dressing so every bite stays well coated and fresh.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta Check for egg-free pasta.
  • 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.
Tahini dressing
  • 0.25 cup tahini
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 2 garlic Minced cloves.
  • 1 tsp Dijon mustard
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 cup water To thin, as needed.
  • 1 fresh herbs For garnish.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the pasta according to the package directions, then drain and rinse thoroughly with cold water to stop the cooking and keep it from clumping.
Make the tahini dressing
  1. Whisk tahini, lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper until smooth, then add water a little at a time to reach your desired creamy consistency.
Assemble and coat
  1. In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, diced bell peppers, diced red onion, and drained and rinsed chickpeas.
  2. Pour the tahini dressing over the salad and toss until everything is evenly coated.
Chill and finish
  1. Refrigerate the pasta salad for at least 1 hour so the pasta absorbs the dressing and the flavors meld.
  2. Garnish with fresh herbs right before serving for a bright, fresh finish.

Notes

For best texture, rinse the pasta until the water runs cool, then drain well before mixing so the dressing clings instead of getting watery. Store covered in the refrigerator for 3–4 days; it can also be frozen for up to 1 month, though vegetables may soften. To make it oil-free, replace the olive oil with an extra splash of lemon juice and water while whisking until creamy.