Vegan Mayonnaise - Use your favorite brand of vegan mayo to make the dressing.You can find this near the sushi ingredients at the grocery store. Nori- (Optional) Toss in crushed nori sheets for an added ocean/seaweed flavor.Or, you can use other herbs such as parsley, oregano, or basil. Dill - Fresh dill is best here, but 1 tablespoon of dried dill can work in a pinch.Peas - Frozen peas are a delicious, healthy, and crisp addition to this dish.Red Onion - I like red onion in this pasta salad for the flavor and color, but any kind of onion would be just as good.Add more if you want! Or, use finely sliced carrots if you’re not a fan of celery. Celery - One diced celery rib adds a nice crunch to the dish.Alternatives to this include jackfruit or artichoke hearts. Chickpeas - A can or freshly made chickpeas serves as a protein-packed tuna replacement.I use elbow macaroni, but farfalle, rotini, or medium shells work too! Feel free to use gluten-free, whole wheat, or chickpea pasta. Pasta - Use any small, bite-sized pasta.The only cooking required is a quick boil of the pasta and the rest is super simple! You just make the pasta, mix the dressing, toss everything together, and then chill it. Another idea is to make a double batch as meal prep for lunches throughout the week! Leftovers, if there are any, can be eaten as a snack during the days that follow. This is truly one of those meals that go with just about everything. It's the perfect dish to bring to outdoor get-togethers, summer barbecues, potlucks, parties, picnics, 4th of July, you name it!Įveryone loves cold pasta salads, especially during those warmer days. This vegan version is a twist on the classic with chickpea tuna. Such a great side dish or you can make it a meal! So simple to prep and full of flavor, this Vegan Tuna Pasta Salad is a dish everyone will love! Your favorite pasta, chickpea “tuna,” fresh dill, and loads of veggies, are tossed with a tangy, creamy dressing.
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