Vegan Tuna Pasta Salad (Yogurt Dressing!)
This easy plant based dish is a perfect dish to make to share with friends and family.
Servings 8
Calories 339kcal
Cost $9
Equipment
- 1 pot
- 1 cutting board
- 1 knife
- 1 bowl large
- 1 potato masher optional
- 1 strainer
Ingredients
- 12 oz macaroni
- 15 oz can chickpeas
- 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 vegan mayo
- 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.
- Chop all of your vegetables to be the same size.
- Drain and rinse chickpeas then mash with a masher or fork.
- 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
- Do not overcook 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.
- Dice the veggies the same size. Make sure all of the veggies are chopped about the same size. you do not want a big bite of onion!
- Use a fork to mash. No masher? no problem! A fork will do the same thing when you are mashing the chickpeas.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 382mg | Potassium: 414mg | Fiber: 7g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 31mg | Calcium: 66mg | Iron: 3mg
