This easy vegan pasta salad is full of healthy ingredients like broccoli, tomatoes and basil all topped off with a creamy tahini dressing. It's perfect served cold for a summer picnic!
We're still into the summer recipes right? ☀️
Am I the only one who's already starting to think about/dread the end of summer? This year has absolutely flown by so far and my all time favourite season only has a month or so left 😢
Anyway, I'm not thinking about that, I'm thinking about this incredible creamy vegan pasta salad which is perfect all year round but will be especially ideal for the next 6 weeks of summer and any picnics or BBQs you've got coming up.
It's got a super creamy vegan dressing made with tahini which is one of my all time fave ingredients and some delicious summer veggies like crunchy broccoli, super sweet tomatoes and fresh basil.
This pasta salad lasts really well so I like to whip up a batch at the weekend and keep it in the fridge to grab for easy lunches and dinners during the week.
Why we love this vegan pasta salad...
First off, it's vegan so you've got a pasta dish you can serve to everyone all summer long
It's bursting with healthy ingredients that take advantage of summer ingredients plus you can add any extra veggies you like or have on hand
It keeps well in the fridge so any leftovers are perfect for lunch or dinner the next day
The dressing is so creamy thanks to the use of tahini along with plenty of flavour boosting ingredients like lemon, white wine vinegar and garlic
Creamy Vegan Pasta Ingredients
Pasta: I recommend a short cut for this recipe, we went with fusilli
Broccoli: Lightly cooked to add plenty of crunch
Tomatoes: I chopped some big ones but you could use cherry tomatoes if you prefer
Basil: For alllll of that summer flavour
Pine Nuts: For a little extra bite
Creamy Dressing: Made from a mixture of olive oil, tahini, lemon juice, white wine vinegar, garlic, dijon mustard and maple syrup
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Veggie Pasta Salad Instructions
Make the dressing: Whisk together all the dressing ingredients and add water as needed until it reaches a pouring consistency
Cook the pasta and broccoli: Boil the pasta in salted water according to packet instructions adding the broccoli for the last 3 minutes
Mix the pasta salad: Toss the pasta with the broccoli, tomato, pine nuts, basil and dressing and serve
Equipment you need to make this recipe...
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Expert tips for making vegan pasta
This recipe lasts really well in the fridge so store for up to 4 days refreshing with a little extra dressing as needed
You can add any extra veg you like to this pasta salad so use it to use up any bits you've got left in the fridge
To make this recipe gluten free simply use your favourite brand of gluten free pasta
If you're not concerned about keeping it vegan feel free to add your choice of protein, chicken would be yummy
Want more? Try these other pasta salad recipes!
- Creamy Vegan Macaroni Salad
- Orzo Pasta Salad with Salmon
- Vegan Summer Pasta
- Tuna Pasta Salad with Feta & Pine Nuts
- Easy Chickpea Pasta Primavera
- Smoked Mackerel Pasta with Asparagus
Vegan Pasta Salad with Creamy Tahini Sauce
- 1 head Broccoli chopped into florets
- 300 g Pasta
- 250 g Tomatoes sliced
- Small bunch Basil
- 20 g Pine Nuts
- 3 tablespoon Olive Oil
- 3 tablespoon Tahini
- 3 tablespoon Lemon Juice
- 2 tablespoon White Wine Vinegar
- 1 clove Garlic crushed
- 1 teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup
- Water as needed
- Salt and Pepper
- Whisk together all the dressing ingredients, season well and add water as needed until you reach a pouring consistency.
- Cook the pasta according to packet instructions in salted water, add the broccoli for the last 3 minutes of cooking. Drain and rinse under cold water.
- Toss together the pasta and broccoli, cherry tomatoes, basil and pine nuts. Drizzle over the dressing and toss again.
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