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Vegan Pasta Salad

Vegan pasta salad with colorful vegetables and creamy tahini dressing—dairy-free and made for meal-prep. Tender, rinsed pasta stays springy while the plant-based dressing coats every bite.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb pasta (check for egg-free) Use egg-free pasta for a fully dairy-free, plant-based salad.
  • 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 clove garlic, minced
  • 1 tsp Dijon mustard
  • 0.25 water to thin Add gradually until the dressing is pourable and coats the pasta.
  • 0.01 salt and pepper to taste
  • 1 fresh herbs for garnish Use chopped herbs such as parsley or dill if available.

Equipment

  • 1 sheet pan

Method
 

Cook pasta and rinse
  1. Bring a pot of water to a boil and cook the pasta according to package directions. Drain and rinse with cold water until cool, then let it drain well.
Make tahini dressing
  1. Whisk tahini, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper in a bowl. Add water a little at a time until the dressing is thick but pourable, then whisk smooth.
Assemble and chill
  1. In a large bowl, combine pasta, cherry tomatoes, cucumber, bell peppers, red onion, and chickpeas. Toss until evenly mixed.
  2. Pour dressing over the salad and toss to coat all the pasta and vegetables. Make sure nothing is dry on the bottom of the bowl.
  3. Cover and refrigerate the salad for at least 1 hour to let flavors meld. Keep chilled until serving.
  4. Before serving, garnish with fresh herbs. Toss once lightly so the herbs distribute.

Notes

Pro tip: rinse the pasta well with cold water so it doesn’t keep cooking and turning mushy, especially since it will chill. Refrigerate in a sealed container for up to 4 days; the salad can also be frozen only briefly—best texture is within the first 2–3 days, so freezing isn’t recommended. For a gluten-free option, use certified gluten-free egg-free pasta and the same tahini dressing ingredients.