Description
This Vegan Crack Pasta Salad combines creamy vegan ranch dressing, tender pasta, hearty beans, and colorful vegetables for a dish that’s both satisfying and vibrant. Perfect for potlucks, picnics, or weekday lunches, it’s protein-packed, 100% plant-based, and easy to customize to suit your taste or dietary needs.
Ingredients
Scale
- 12 oz rotini or fusilli pasta (gluten-free if needed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1 avocado, diced
- 2 tbsp fresh parsley, chopped
For the Vegan Ranch Dressing:
- 1/2 cup vegan mayonnaise
- 1/2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives
- Salt and pepper, to taste
Tools:
- Large pot for boiling pasta
- Colander or strainer
- Mixing bowls
- Whisk
- Cutting board and knife
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, rinse under cold water, and set aside.
- Prepare the dressing: In a mixing bowl, whisk together vegan mayonnaise, almond milk, apple cider vinegar, garlic powder, onion powder, dill, parsley, and chives. Season with salt and pepper.
- Combine the salad: In a large bowl, add pasta, chickpeas, black beans, tomatoes, cucumber, red onion, and corn. Pour over dressing and toss to coat.
- Add avocado and parsley: Gently fold in diced avocado and parsley just before serving.
- Chill and serve: Refrigerate at least 30 minutes before serving to allow flavors to meld.
Notes
- Bean swaps: Use cannellini or kidney beans for variety.
- Make-ahead tip: Prepare up to a day in advance, adding avocado just before serving.
- Variations: Add marinated artichoke hearts, roasted red peppers, olives, and sun-dried tomatoes for an antipasto twist; mash half the avocado into the dressing for extra creaminess; add diced pickles for tang.
- Oil-free option: Replace vegan mayo with blended silken tofu or cashew cream.
- Tips: Cook pasta al dente, rinse to prevent sticking, season generously, and chill before serving.
- Storage: Refrigerate in an airtight container up to 3 days; refresh with almond milk or dressing if dry.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Vegan crack pasta salad, Vegan ranch pasta salad recipe, Vegan potluck recipes, Vegan recipes with beans, Vegan pasta salad with avocado