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Vegan Pasta Salad

Vegan pasta salad with colorful vegetable pasta and a creamy tahini dressing. This dairy-free, plant-based salad is tossed warm pasta with crunchy vegetables, then chilled for bright, well-seasoned flavor.
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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 Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb pasta (check for egg-free) Use 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
  • 0.25 cup tahini
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • Water to thin Add as needed to reach desired dressing consistency.
  • Salt and pepper to taste
  • Fresh herbs for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it firm.
  2. Halve the cherry tomatoes, dice the cucumber and bell peppers, and dice the red onion.
  3. Drain and rinse the chickpeas, then mince the garlic to make sure it disperses through the dressing.
Make tahini dressing
  1. Whisk the tahini, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper in a bowl until smooth.
  2. Add water a splash at a time to thin the dressing to a pourable, creamy consistency.
Assemble and chill
  1. Combine the pasta, tomatoes, cucumber, bell peppers, red onion, and chickpeas in a large bowl.
  2. Pour the dressing over the salad and toss until everything is coated.
  3. Refrigerate for at least 1 hour to let the pasta absorb flavor and the vegetables stay crisp.
  4. Garnish with fresh herbs right before serving for a fresh, vibrant finish.

Notes

For the creamiest coating, rinse the pasta well with cold water so it isn’t sticky before dressing. Refrigerate in a covered container up to 4 days; the salad can be frozen no (chickpeas and vegetables soften). For a nut-free option, use sunflower seed tahini in place of tahini if needed—most brands swap 1:1.