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5 from 5 votes

Vegan Caesar Pasta Salad

Try this vegan Caesar pasta salad recipe for a quick, easy weeknight dinner or lunch in under 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Course: Entrees, Salad
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 12kcal
Author: Kathy Carmichael

Ingredients

Salad Ingredients

  • 1 cup Dry Whole-Grain pasta cooked (I used Rotini shape) Yields 2 cups cooked
  • 12 ounces Romaine hearts, chopped
  • 1 bunch Green onions, sliced thin
  • 1 cup English cucumber, cut into bite-sized pieces
  • ½ cup Grape tomatoes Cut in half
  • 2 teaspoons Capers
  • Vegan Parmesan Cheese Garnish optional

Chickpea Croutons

  • 1 15 ounce can Chickpeas, drained
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder

Vegan Caesar Dressing

Instructions

Chickpea Croutons

  • Preheat the air-fryer or oven to 400 degrees.
  • Rinse and drain the chickpeas and transfer them to a bowl.
  • Season with garlic, onion powder, and salt.
  • Place the seasoned chickpeas on an air fryer pan in a single layer (or, a baking sheet with parchment paper or a silicone baking mat.
  • Or roast in the oven for 20 minutes.
  • While the chickpeas cook, cook the pasta and make the dressing.
  • Cook the pasta according to the package directions.

Vegan Caesar Salad Dressing

  • Add the ingredients to a high-speed blender.
  • Blend until smooth.
  • Cover and place in the refrigerator to chill.

Preparing the Salad

  • Rinse and drain the pasta and rinse in cold water until at room temperature.
  • Transfer the pasta to a large bowl.
  • Add the cucumbers, tomatoes, and onions. Toss to combine.
  • Now. add half the dressing and toss it into the pasta and vegetables.
  • Add the chopped lettuce and toss.
  • Add more dressing if desired.
  • Toss in the chickpea croutons and capers.
  • Add the capers and stir into the salad.

Video

Notes

  • When lemons are inexpensive and in season, juice them and freeze them in ice cube trays or Souper Cubes to have fresh juice all year.
  • If you don't have a high-quality blender, soak the cashews overnight, or boil the cashews for 10 minutes, rinse, drain, and blend.
  • Make the dressing ahead of time and refrigerate while you make the salad.
  • Cook the pasta while the chickpeas cook (same time) as a time-saving tip.
  • Rinse the pasta with cold water to stop cooking and cool the pasta immediately.
  • Toss half the dressing with the noodles, then add the remaining ingredients before adding the rest.
  • Add the crunchy chickpea croutons last.

Nutrition

Calories: 12kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 20mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.1mg