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Vegan Pasta Salad

Vegan pasta salad with colorful vegetables and creamy tahini dressing for a dairy-free, plant-based side dish. Cooked pasta is rinsed cold, tossed with a lemon-garlic tahini dressing, then chilled so it tastes fresh and well coated.
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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
  

Pasta salad base
  • 1 lb pasta Choose egg-free pasta (check the label).
  • 2 cup cherry tomatoes Halved.
  • 1 cup cucumber Diced.
  • 1 cup bell peppers Diced, various colors.
  • 0.5 cup red onion Diced.
  • 1 cup chickpeas Drained and rinsed.
Creamy tahini dressing
  • 0.25 cup tahini
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic Minced.
  • 1 tsp Dijon mustard
  • water Add to thin to desired 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, so the vegetables are bite-sized and even.
  3. Drain and rinse the chickpeas so they stay tender and not overly salty.
Make the tahini dressing
  1. Whisk together tahini, lemon juice, olive oil, minced garlic, and Dijon mustard, then add salt and pepper to taste.
  2. Add water a little at a time to thin the dressing to a pourable, creamy consistency, until it coats a spoon.
Assemble and chill
  1. Combine the pasta, tomatoes, cucumber, bell peppers, red onion, and chickpeas in a large bowl for even distribution.
  2. Pour the tahini dressing over the salad and toss thoroughly until all pasta and vegetables look lightly coated.
  3. Refrigerate for at least 1 hour so the flavors meld and the dressing sets slightly.
  4. Garnish with fresh herbs just before serving for a bright, fresh finish.

Notes

For best texture, rinse the pasta under cold water until fully cool—this prevents clumping and helps the creamy tahini dressing cling. Store covered in the refrigerator up to 4 days (no freezing for best salad texture). If you want a gluten-free option, use an egg-free gluten-free pasta and keep the rest of the recipe the same.