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Vegan Pasta Salad

Vegan pasta salad with colorful vegetables tossed in a creamy tahini-lemon dressing. This vegetable pasta salad stays dairy-free and egg-free-friendly for an easy, chilled side that tastes 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: 460
Ingredients Equipment Method Notes

Ingredients
  

pasta (check for egg-free)
  • 1 lb pasta (check for egg-free) Use an egg-free pasta for vegan results.
produce
  • 2 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (various colors), diced
  • 0.5 cup red onion, diced
chickpeas
  • 1 cup chickpeas, drained and rinsed
tahini-lemon dressing
  • 0.25 cup tahini
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 0.25 cup water to thin Add gradually until the dressing coats the pasta.
  • 0.5 salt and pepper to taste Season to taste.
  • 1 fresh herbs for garnish Use chopped fresh herbs, to taste.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Cook the pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking and cool it quickly.
  2. Let the rinsed pasta drain well while you prepare the vegetables and dressing.
Make the creamy tahini dressing
  1. Whisk together tahini, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper in a bowl until smooth and creamy.
  2. Add water a little at a time to reach a pourable consistency that will coat the pasta without becoming watery.
Assemble and chill
  1. Combine the pasta, cherry tomatoes, cucumber, bell peppers, red onion, and chickpeas in a large bowl and fold until evenly distributed.
  2. Pour the dressing over the salad and toss thoroughly until every bite looks glossy and coated.
  3. Refrigerate for at least 1 hour so the flavors meld and the dressing thickens slightly as it chills.
  4. Garnish with fresh herbs before serving for bright color and fresh aroma.

Notes

Pro tip: rinse the pasta well with cold water so it doesn’t clump and stays crisp-tender after chilling. Store in an airtight container in the refrigerator for 3–4 days; the vegetables may soften slightly. Freezing isn’t recommended because pasta and cucumbers lose texture. For a lower-calorie swap, use whole-wheat pasta or reduce tahini to 2 tablespoons while thinning with more lemon juice and water.