Homemade Vegan Pasta Salad

Hi everyone! 

I hope you are all having a great week. I am here to make your week even better because I have an INCREDIBLE new recipe for homemade vegan pasta salad that I cannot wait to share with my HealthyGirl Kitchen audience. 

It’s truly one of the most delicious pasta recipes I’ve ever made – I am in love! The best part about it is that it’s 100% plant-based, oil-free, and gluten-free optional.

Note: If you’d like to make it gluten-free just use gluten-free noodles.

Josie’s Organics

I used romaine for my homemade vegan pasta salad from Josie’s Organicsan amazing all organic company that grows their produce in the fertile California Valley.

Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies.

I love their produce and use it every day.

If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

You will be pleased to find that this recipe is super easy. Basically you’re making pasta, combining it with a ton of veggies and chickpeas, then tossing it in a dressing you’ll whip up in the blender. 

This homemade vegan pasta salad is:




Perfectly salted 




Homemade Vegan Pasta Salad

Honestly, I am not a huge fan of regular pasta salad due to the gloppy mayonaise. My spin on a traditional pasta salad is accompanied with a light, creamy, hemp seed ranch dressing that’s to die for. You’ll be begging for me.

Homemade Vegan Pasta Salad


Can I use gluten-free pasta? Yes! Definitely. I recommend shorter noodles for this recipe though but feel free to use a gluten-free variety.

Is there a substitute for hemp seeds? Sure – try pine nuts, cashews, or blanched almonds instead.

Does this make good leftovers? Omg yes! The leftovers are delicious. I can’t wait for you guys to try this. Enjoy it cold the next day.

What other veggies would be good this homemade vegan pasta salad? Adding cucumbers or some peppers would be perfect.

Can I use white beans instead of chickpeas? You sure can.

Homemade Vegan Pasta Salad

Rate + Comment

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know! 

Homemade Vegan Pasta Salad

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  Homemade Vegan Pasta Salad

Homemade Vegan Pasta Salad

Homemade Vegan Pasta Salad (oil-free)

Creamy, savory, flavorful vegan pasta salad that's light, creamy and delicious. 100% plant-based, oil-free and gluten-free optional.
Course oil-free dinner, oil-free lunch, plant-based dinner, plant-based lunch, vegan dinner, vegan lunch, wfpb dinner, WFPB lunch, wfpb picnic
Cuisine Gluten-free, Gluten-free Vegan, Healthy Vegan, Oil-free, Plant-based, Vegan, WFPB
Keyword celery, creamy vegan pasta, hemp seed ranch, pasta salad, plant-based pasta salad, vegan cold pasta, vegan pasta salad
Prep Time 10 minutes
Cook Time 10 minutes


  • 8 oz pasta of choice I used whole wheat rotini
  • 1.5 cups halved cherry tomatoes
  • 1.5 cups chopped celery
  • 1 15 oz can chickpeas rinsed and drained
  • 2 tbsp fresh dill chopped

Hemp Seed Ranch

  • 1/2 cup hemp seeds
  • 3/4 cup water
  • juice from 1 lemon
  • 1 tsp garlic powder
  • 2 tsp dried dill
  • 1 tsp salt


  • Cook your pasta.
  • Prep the veggies - chop the celery, halve the cherry tomatoes and chop the fresh dill. Rinse and drain the chickpeas.
  • To make the hemp seed ranch, blend all the ingredients in a high-speed blender until smooth.
  • Strain the pasta and add into a large mixing bowl. Toss with the dressing, veggies and chickpeas. Garnish with fresh dill.
  • Serve and enjoy!


Store leftovers in a container in the fridge for up to 3 days. Delicious when enjoyed cold the next day! 
Perfect for packing in lunches or even for a picnic/potluck.

This post is sponsored by Josie’s Organics. I am so honored to partner with such an amazing organic produce company.


More trending recipes right now: 

Tofu Lettuce Cups with Thai Peanut Sauce

Vegan Chickpea Noodle Soup – 20 minutes!

Vegan Chickpea Noodle Soup

Healthy Vegan Caesar Salad

Classic Vegan Caesar Salad

In good health,


5 replies
  1. Jill says:

    I just made this tonight and WOW! Your photo looked good, but this is out of this world! It’s now in my regular summer rotation. So easy too!5 stars

  2. Sally says:

    such a perfect blend of flavors!
    I sub’d raw cashew for the hemp seeds, used 1 large clove of garlic instead of the garlic powder, and added red onion (finely diced) a chopped cucumber and yellow bell pepper, chopped. So delicious!5 stars


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