Vegan Tuna Pasta Salad Recipe

Vegan Tuna Pasta Salad Recipe

If you’re looking for a quick and easy vegan tuna pasta salad recipe, you’ve come to the right place!

So many vegan recipes for Tuna Pasta Salad are 60+ mins to make and nobody has time for that! So I made an 18-mins vegan tuna pasta salad recipe! Aka a lazy or quick version that’s tasty, super simple and easy to make!

It’s great as a main or side dish, perfect for BBQ salads, and even great for meal prep (just multiple based on servings needed)!

Recipe for Vegan Tuna Pasta Salad

Recipe for Vegan Tuna Pasta Salad

This vegan tuna pasta salad takes 18 minutes to throw together!

All you need to make this delicious and simple vegan salad is some pasta, chickpeas, red onion, celery, and any preferred vegetables you’d like! I’ve also included a dressing recipe you can use or whatever dressing you’d prefer to go with your pasta salad.

If you want to make this healthier, you can also add in as many vegetables as you’d like. You don’t need to follow my recipe exactly, as you are more than welcome to customize it based on whatever ingredients you have at home!


How do you make vegan tuna? Instead of using tuna, we will be using chickpeas and seaweed (if you don’t want fishy tuna taste, don’t use) and a few other ingredients to create a vegan tuna. The dressing will be a mixture of vegan plain yogurt and vegan mayo, amongst other ingredients, to create a creamy and flavourful dressing that is completely dairy-free and vegan.


The recipe can be made gluten-free using gluten-free pasta.

How To Make Tuna Pasta Salad Vegan

Ingredients

  • Pasta
  • Chickpeas
  • Red Onion
  • Celery
  • Green Peas
  • Red Cabbage
  • Bell Pepper
  • Nori sheet/seaweed (optional)
  • Edamame (optional)
  • Pasta Salad Dressing (see recipe card below)

How To Make Tuna Pasta Salad (Vegan)

Start making your pasta by taking a large pot, bringing plenty of water to a boil and cooking your pasta according to instructions. Move to the next step but once cooked, drain pasta and rinse thoroughly in cold water until pasta is cold.

While pasta is cooking, prepare the vegetables. Feel free to use a food processor to speed up dicing your vegetables. If you are NOT using a food processor, dice red onion, celery and bell pepper and chop or shred red cabbage using a knife. If using a food processor, use it to dice red onion, celery, bell pepper and red cabbage. Place diced vegetables into a large mixing bowl.

If using a food processor, add canned chickpeas (drained and rinsed) and nori sheet (ripped into smaller pieces). Pulse a few times to mash the chickpeas so that they are broken up but slightly chunky. If you are NOT using a food processor, mash the chickpeas with a fork or masher and cut the nori sheet into very small pieces. Add the chickpeas and nori into the same large mixing bowl.

Once pasta is done cooking, drain & rinse thoroughly in cold water and add the pasta into the mixing bowl, along with green peas and edamame (optional).

Add your pasta salad dressing, or make my dressing recipe below by adding the ingredients into the large mixing bowl and mix until well-combined.

Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.

Vegan Tuna Pasta Salad

Vegan Tuna Pasta Salad

I made a vegan tuna pasta salad! This pasta salad recipe is tasty and can be made in 18 mins using dressing, seasoning, and vegetables!
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Course: Main Course, Salad, Side Dish
Cuisine: Vegan
Keyword: meal prep, pasta, salad, vegan tuna
Prep Time: 4 minutes
Cook Time: 8 minutes
Total Time: 12 minutes
Servings: 4
Calories: 379kcal

Equipment

  • 1 Pot for boiling pasta
  • 1 Large Mixing Bowl
  • 1 Spatula
  • 1 Knife
  • 1 Cutting Board
  • Measuring cups & spoons
  • 1 Strainer
  • 1 Food Processor optional
  • 1 Fork or masher (if not using food processor)

Ingredients

  • 3 servings pasta regular or high protein pasta, 255g
  • 1 can chickpeas drained and rinsed
  • 1/2 red onion
  • 2 stalks celery
  • 1 nori sheet optional
  • 1 cup edamame optional
  • 1 cup green peas
  • 2 cups red cabbage
  • 1 bell pepper diced

Vegan Pasta Salad Dressing:

  • 3/4 cup vegan yogurt greek style or regular plain vegan yogurt
  • 2 tbsp vegan mayo
  • 2 tbsp nutritional yeast
  • 2 tbsp dijon mustard
  • 2 tbsp white wine vinegar or red wine vinegar or rice vinegar
  • 1 tbsp maple syrup or agave nectar
  • 1 tbsp garlic powder
  • 1/4 cup dill fresh or dry
  • 2 tbsp lemon juice or more white wine vinegar
  • 1/4 tsp salt more to taste
  • 1/4 tsp black pepper more to taste

Instructions

  • Start making your pasta by taking a large pot, bringing plenty of water to a boil and cooking your pasta according to instructions. Move to the next step but once cooked, drain pasta and rinse thoroughly in cold water until pasta is cold.
  • While pasta is cooking, prepare the vegetables. Feel free to use a food processor to speed up dicing your vegetables. If you are NOT using a food processor, dice red onion, celery and bell pepper and chop or shred red cabbage using a knife. If using a food processor, use it to dice red onion, celery, bell pepper and red cabbage. Place diced vegetables into a large mixing bowl.
  • If using a food processor, add canned chickpeas (drained and rinsed) and nori sheet (ripped into smaller pieces). Pulse a few times to mash the chickpeas so that they are broken up but slightly chunky. If you are NOT using a food processor, mash the chickpeas with a fork or masher and cut the nori sheet into very small pieces. Add the chickpeas and nori into the same large mixing bowl.
  • Once pasta is done cooking, drain & rinse thoroughly in cold water and add the pasta into the mixing bowl, along with green peas and edamame (optional).
  • Add your pasta salad dressing, or make my dressing recipe below by adding the ingredients into the large mixing bowl and mix until well-combined.
  • Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.

Nutrition

Calories: 379kcal | Carbohydrates: 60g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 314mg | Potassium: 752mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2061IU | Vitamin C: 93mg | Calcium: 152mg | Iron: 3mg

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