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Creamy vegan pasta salad in a white bowl, garnished with fresh green basil.
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5 from 7 votes

Vegan Pasta Salad

This vegan pasta salad recipe is packed with fresh vegetables, pasta, chickpeas, and is tossed in a creamy homemade dressing.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 453kcal
Author: Kelsey Riley
Cost: $15


  • Large pot


Tahini Lemon Vinaigrette

  • 1 lemon juiced
  • 2 tablespoon tahini
  • 2 cloves garlic minced or pressed
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon agave nectar
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon salt

Pasta Salad

  • ½ pound pasta
  • 1 cup chickpeas drained and rinsed
  • ½ cup cucumbers diced
  • ½ cup cherry tomatoes sliced
  • ½ cup bell peppers diced
  • ¼ cup fresh basil chopped
  • ¼ cup red onion


  • Start by cooking your pasta of choice according to package instructions. Once it is fully cooked carefully drain, rinse, and set aside.
  • Next, combine all ingredients for the homemade vinaigrette, mix well, and set aside.
  • Wash then prep all remaining ingredients according to the ingredient list.
  • Combine the pasta, chickpeas, vegetables, and vinaigrette in a large serving bowl and gently toss with salad tongs.


This pasta salad is best when made in advance so the flavors have time to meld. This will make your pasta salad SO much more flavorful. Make it at least 2-3 hours in advance, or ideally the night before serving. 
Store in an airtight or covered container in the fridge for up to five days. 


Calories: 453kcal | Carbohydrates: 47g | Protein: 18.3g | Fiber: 10.5g