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Vegan Pasta Salad

Vegan pasta salad with colorful vegetables tossed in a creamy tahini lemon dressing. This plant-based, dairy-free salad gets chilled for at least 1 hour for best flavor and texture.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb pasta Use egg-free pasta if needed.
  • 2 cup cherry tomatoes Halve before mixing.
  • 1 cup cucumber Dice into bite-size pieces.
  • 1 cup bell peppers Dice various colors for color.
  • 0.5 cup red onion Dice finely for even flavor.
  • 1 cup chickpeas Drain and rinse.
Tahini lemon dressing
  • 0.25 cup tahini
  • 0.25 cup lemon juice
  • 2 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp Dijon mustard
  • 0.25 water Add a splash at a time to thin dressing.
  • salt To taste.
  • pepper To taste.
  • fresh herbs For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and rinse the pasta
  1. Bring a pot of water to a boil, then cook the pasta according to package directions. Cook until tender but still firm, about 10 minutes, then drain.
  2. Rinse the drained pasta with cold water until cooled. This stops the cooking and helps prevent clumping.
Make the tahini lemon dressing
  1. In a bowl, whisk tahini and lemon juice until smooth. Whisk until no thick lumps remain.
  2. Whisk in olive oil, minced garlic, and Dijon mustard. Keep whisking until the mixture looks glossy and evenly combined.
  3. Season with salt and pepper, then add water a few tablespoons at a time to reach desired consistency. Stop thinning when the dressing pours and coats the back of a spoon.
Assemble and chill
  1. Add the pasta, halved cherry tomatoes, diced cucumber, diced bell peppers, diced red onion, and rinsed chickpeas to a large bowl. Toss gently to distribute vegetables evenly.
  2. Pour the tahini dressing over the salad and toss until everything is well coated. Toss for 30 to 45 seconds so the pasta gets covered.
  3. Cover and refrigerate for at least 1 hour. Chill until the salad is cold and flavors taste fully blended.
  4. Right before serving, garnish with fresh herbs. Add a light sprinkle so the herbs look bright and fresh.

Notes

For the creamiest coating, thin the tahini dressing gradually with water until it flows like a light sauce, then toss immediately. Refrigerate covered for 3-4 days; the pasta will absorb dressing as it sits, so refresh with a splash of lemon juice or water if needed. Freezing isn’t recommended because vegetables and pasta texture can soften. Dietary swap: to make it nut-free, use a sunflower seed tahini substitute if available (or a tahini-free creamy vegan dressing you prefer).