Vegan Pasta Salad

This vegan pasta salad is a bright and hearty dish that travels beautifully and tastes even better after the flavors meld. It is loaded with colorful vegetables, briny accents, and a creamy tahini dressing that skips the mayo without sacrificing flavor. Perfect for summer picnics, backyard cookouts, or even meal-prepped lunches, this recipe is as satisfying as it is vibrant.

I first made this salad for a family picnic on a sweltering July afternoon and it was the only dish that completely disappeared. Now it is my go-to for gatherings where I need something fresh yet substantial.

Ingredients

• Haricots verts: add bright color and crisp texture choose firm vibrant beans without blemishes
• Short curly pasta: soaks up dressing perfectly opt for bronze cut varieties for better sauce clinging
• Yellow squash: provides lightness and a tender bite pick small to medium squash for best flavor
• Artichoke hearts: give a briny punch choose those packed in water for a cleaner taste
• Navy beans: add creaminess and protein use freshly cooked or well rinsed canned beans
• Cherry tomatoes: bring juicy sweetness look for firm fruit with deep color
• Red onion: adds sharpness slice thinly for balance
• Kalamata olives: offer rich briny depth choose plump glossy olives for best quality
• Fresh parsley and basil: add aromatic freshness chop just before mixing for maximum flavor
• Sunflower seeds: contribute crunch toast lightly for extra nuttiness
• Tahini: is the creamy base for the dressing use a smooth well-stirred variety
• Almond milk: thins the dressing without dairy choose unsweetened for savory balance
• Lemon juice and apple cider vinegar: provide tang use freshly squeezed juice
• Dijon mustard: adds gentle heat and complexity choose a high quality jar
• Maple syrup: balances acidity with subtle sweetness choose pure syrup
• Sea salt and black pepper: round out all the flavors

Step-by-Step Instructions

Blanch the Green Beans:

Bring a medium pot of salted water to a boil and prepare a bowl of ice water. Drop the haricots verts into the boiling water for one minute until their color brightens. Transfer them immediately to the ice water to halt cooking then drain and pat dry completely.

Cook the Pasta:

In a large pot of salted water cook the pasta just past al dente according to package directions. Drain and rinse under cold water to stop the cooking and keep the noodles from sticking.

Prepare the Dressing:

In a mixing bowl whisk the almond milk tahini lemon juice apple cider vinegar Dijon mustard maple syrup sea salt and black pepper until the mixture is silky smooth. Adjust the thickness by adding a splash more almond milk if needed.

Assemble the Salad:

In a large bowl combine the pasta haricots verts yellow squash artichoke hearts navy beans cherry tomatoes red onion and Kalamata olives. Pour the dressing over the top and toss gently until everything is evenly coated.

Finish with Herbs and Seeds:

Fold in the parsley basil and sunflower seeds. Taste and season with more salt if desired. Serve at room temperature or refrigerate for up to two days stirring before serving.

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My favorite part of this recipe is the briny combination of artichokes and olives. It reminds me of summers spent at my grandmother’s table where no meal was complete without a little something salty and tangy to balance the freshness of the garden produce.

Storage Tips

Store in an airtight container in the refrigerator for up to two days. If storing longer keep the dressing separate and toss just before serving to maintain texture.

Ingredient Substitutions

Swap navy beans for chickpeas or cannellini beans for a different texture. Use zucchini instead of yellow squash if that is what you have on hand. For a nut free version replace almond milk with oat or soy milk.

Serving Suggestions

Serve alongside veggie burgers grilled mushrooms or jackfruit sandwiches for a complete summer spread. It also pairs beautifully with fresh fruit salads or crusty bread.

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Cultural Context

While pasta salad is a staple in American cookouts the use of tahini in the dressing gives a nod to Mediterranean flavors blending creamy sesame with lemon and herbs for a sunny twist on a classic dish.

Frequently Asked Questions About Recipes

→ Can I make this pasta salad ahead of time?

Yes, it keeps well in the fridge for up to 2 days. Just give it a quick toss before serving to refresh the flavors.

→ What type of pasta works best?

Short, curly shapes like fusilli or rotini hold the dressing well and mix easily with the vegetables.

→ Can I make it gluten-free?

Absolutely. Use your favorite gluten-free pasta and prepare as directed for the same great results.

→ Is there a substitute for tahini in the dressing?

You can use cashew butter or sunflower seed butter for a similar creamy texture and nutty flavor.

→ What other vegetables can I add?

Roasted peppers, zucchini, or cucumbers work wonderfully. Use what’s in season or what you have on hand.

→ How do I keep the pasta from sticking?

Rinse the cooked pasta with cold water and toss it lightly with the dressing right away to prevent sticking.