Cold High Protein Vegan Pasta Salad
High Protein Vegan Pasta Salad is the perfect filling and satisfying meal for a hot summer day. Packed with high protein and high fiber ingredients, this cold pasta salad is ideal for easy meal prep, making it great for lunch or dinner.With a Mediterranean twist and a creamy nutritional yeast dressing, this veggie protein salad recipe is healthy and delicious, without mayo, eggs, or dairy. Enjoy plant-based protein in a quick, tasty recipe that's perfect for any occasion.
Equipment
- Cooking pot
- High-powered blender
- Wooden cutting board
- Knife
Ingredients
Pasta
- 8 oz (227gr) uncooked pasta use chickpea, whole-wheat, gluten-free or regular pasta
- 1 cup cooked chickpeas drained and rinsed
- 1 cup green peas
- 1 cup cooked red kidney beans drained and rinsed
- 2 heaping cups cherry tomatoes halved or quartered
- 1 medium-sized red onion chopped
- ¼ cup fresh parsley finely chopped
Dressing
- ½ cup raw cashews soaked, drained
- 3 tablespoons nutritional yeast
- 1 cup soy milk or any plant-based milk
- 1 tablespoon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- ¾ teaspoon salt add more to taste
- ½ teaspoon each garlic powder, oregano, dried basil
- ¼ teaspoon ground black pepper
Instructions
- Follow the package instructions to cook your chosen pasta to al dente (slightly firm to the bite). Drain the pasta and add a bit of olive oil to prevent sticking.8 oz (227gr) uncooked pasta
- While the pasta cooks, combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy.½ cup raw cashews, 3 tablespoons nutritional yeast, 1 cup soy milk, 1 tablespoon mustard, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, ¾ teaspoon salt, ½ teaspoon each garlic powder, oregano, dried basil, ¼ teaspoon ground black pepper
- In a large bowl, combine the cooked pasta, chickpeas, red kidney beans, green peas, chopped onion, and chopped fresh parsley.1 cup cooked chickpeas, 1 cup green peas, 1 cup cooked red kidney beans, 2 heaping cups cherry tomatoes, 1 medium-sized red onion, ¼ cup fresh parsley
- Pour the creamy nutritional yeast dressing over the salad ingredients. Gently toss everything together until evenly coated. Serve immediately or chill for a refreshing cold salad.
Notes
- Choose any type of pasta you like, but consider high-protein options like chickpea pasta, lentil pasta, or whole wheat pasta for an extra protein boost. Regular pasta works too!
- Don’t overcook the pasta. Cook pasta to al dente to maintain a firm texture that holds up well in the salad.
- If your dressing seems too thick, add a little more plant-based milk, one tablespoon at a time, until you reach the desired consistency.
- Taste the dressing before mixing it with the salad and adjust the salt, pepper, or other seasonings to your preference.
- Store leftover pasta salad in an airtight container in the refrigerator for for up to 3 days.
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See post above for more ingredient substitutions, variations, and serving suggestions.
Nutrition
Calories: 476kcalCarbohydrates: 68gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 690mgPotassium: 705mgFiber: 18gSugar: 14gVitamin A: 843IUVitamin C: 28mgCalcium: 186mgIron: 10mg
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