Vegan Tuna Pasta Salad (with creamy yogurt dressing!)

This easy plant-based dish is the perfect satisfying salad to make and share with friends and family.

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 339kcal

Author Danielle Brown

Cost $9

Equipment

1 pot
1 cutting board
1 knife
1 bowl large
1 potato masher optional
1 strainer
1 vegetable chopper optional

Ingredients

12 oz macaroni
15 oz can chickpeas drained and rinsed
1 cup celery diced
1 bell pepper diced red
½ cup onion diced red
1 cup peas steamed green
⅓ cup dill chopped fresh

creamy dressing

⅓ cup yogurt unsweetened dairy free
⅓ cup mayo vegan
3 tablespoon pickle brine
1 lemon juice
2 teaspoon dijon mustard
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder

Instructions

Cook the pasta, then rinse with cold water.
While pasta cooks, chop all of your vegetables to be the same size.
Drain and rinse chickpeas, then mash with a masher or fork.
In a small bowl, whisk dressing ingredients together until combined.
Add the pasta, mashed chickpeas, veggies and dressing together in a bowl. Stir well until well coated in the dressing!
Enjoy!

Notes

Avoid overcooking the noodles! You want to be able to stir the noodles with the rest of the ingredients and the sauce without them breaking apart or getting mushy. I recommend boiling your noodles 1 minute less than the box calls for.

Dice all the veggies the same size into tiny pieces. You do not want random big bites of onion!

If you don’t have a masher, use a fork to mash your chickpeas.

Nutrition