Description
This creamy, garlicky Caesar pasta salad is a fresh, wholesome twist on the classic, made vegan and gluten-free. Packed with plant protein, fiber, and a punchy flavor, it’s perfect for picnics, meal prep, or weeknight dinners.
Ingredients
- 8 oz gluten-free pasta (rotini or penne)
- 1 large head romaine lettuce, chopped (about 4 cups)
- 1 cup cherry tomatoes, halved (optional)
- 1/2 small red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon olive oil (for roasting chickpeas)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup raw cashews (soaked in hot water 15 minutes, then drained)
- 1/4 cup unsweetened plant milk (soy, almond, or oat)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon capers (with a little brine)
- 1 tablespoon nutritional yeast
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
- Black pepper, to taste
- 1/4 cup vegan parmesan (optional, for garnish)
- 1/2 cup sliced cucumbers (optional)
- Fresh chopped herbs: parsley or chives (optional)
Instructions
- Bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package instructions (usually 8–10 minutes) until just al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Preheat oven to 400°F (200°C). Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, and a pinch of salt. Spread on a baking sheet and bake for 20–25 minutes, shaking halfway through, until crispy and golden. Let cool.
- In a blender, combine soaked cashews, plant milk, lemon juice, olive oil, Dijon mustard, capers (with brine), nutritional yeast, garlic, sea salt, and black pepper. Blend until ultra-smooth, scraping down sides as needed. Adjust seasoning and consistency with more lemon, salt, or plant milk if needed.
- Chop romaine lettuce, slice cherry tomatoes and red onion, and prepare any optional add-ins.
- In a large salad bowl, layer chopped romaine, cooked pasta, tomatoes, red onion, and any extra veggies. Add about 3/4 of the roasted chickpeas.
- Pour in the dressing and toss gently to coat. Add more dressing as desired.
- Top with remaining chickpea croutons and vegan parmesan. Garnish with fresh herbs if desired.
- Serve immediately for maximum crunch, or chill for 15–20 minutes to let flavors meld.
Notes
For best results, use sturdy, small-cut gluten-free pasta. Dry chickpeas thoroughly before roasting for maximum crunch. Adjust dressing consistency with plant milk as needed. Gluten-free pasta is best eaten the day it’s made, but leftovers can be revived with extra dressing. For nut-free, use sunflower seeds or silken tofu in the dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe (approx. 2 cups)
- Calories: 350
- Sugar: 4
- Sodium: 520
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 48
- Fiber: 7
- Protein: 11
Keywords: vegan caesar pasta salad, gluten-free caesar salad, vegan salad, dairy-free pasta salad, plant-based caesar, summer salad, picnic salad, chickpea croutons, vegan dressing, allergy-friendly salad