Vegan Caesar Pasta Salad
This Vegan Caesar Pasta Salad is easy to make with romaine lettuce, cherry tomatoes and a lightened up dairy-free Caesar dressing. Gluten-free and perfect for summer potlucks and barbecues and comes with all the traditional flavors found in a classic Caesar salad with grain-free, paleo, low carb and keto options.
Ingredients
Dressing (or use 1 cup of your favorite Caesar Salad Dressing):
- 1/4 cup drippy Tahini , we like Soom or Artisana.
- 2 teaspoon capers , finely minced
- 2 teaspoons caper juice from the jar
- 3 Tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard or grainy mustard
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic , finely minced or grated
- 1 teaspoon olive oil or water to thin out the dressing
- fine sea salt and freshly cracked black pepper , to taste
For the Salad:
- 3 cups dried gluten-free pasta , use any gluten-free or grain free pasta brand you like, but if you are paleo these from Jovial, or Almond Love for Keto. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas.
- 4 cups romaine lettuce chopped
- 2 cups cherry or grape tomatoes cut into halves
- 1 green onion thinly sliced
- 1 Tablespoons fresh basil leaves thinly sliced
- salt and pepper to taste
- 1/4 cup grated or shaved Vegan Parmesan cheese plus more for topping , we like Violife. Leave out if preferred.
Optional for serving
- 1 cup gluten-free croutons , homemade from gluten-free bread or keto bread
- 1/4 cup walnuts or roasted chickpeas , or serve with cooked protein of choice
Instructions
-
To make the dressing:
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth. Or alternatively, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until mixture is well-blended. Season with additional salt and pepper if needed, and add 1-2 teaspoons water if needed to thin out the dressing to your desired consistency.
-
To assemble the salad: In a large bowl, mix the pasta with enough dressing to coat evenly. Cover and chill in the fridge for 10 minutes. Toss in the rest of the ingredients, except for the croutons. Pour the remainder of the dressing on top of the salad and gently toss to combine. Season with additional salt and pepper, as needed.
-
Sprinkle with shaved vegan Parmesan and optional croutons. Serve immediately or cover and chill in the fridge for up to 3 hours.
Recipe Video
Recipe Notes
You can prep the dressing and coat the pasta up to 2 days ahead before assembling with the rest of the salad ingredients. Just keep in an airtight covered container.