Vegan Tuna Pasta Salad

This vegan version is a twist on the classic with chickpea tuna. It’s the perfect dish to bring to outdoor get-togethers, summer barbecues, potlucks, parties, picnics, 4th of July, you name it! 

Everyone loves cold pasta salads, especially during those warmer days. This is truly one of those meals that go with just about everything. 

Leftovers, if there are any, can be eaten as a snack during the days that follow. Another idea is to make a double batch as meal prep for lunches throughout the week!

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. 

Reasons To Love This Recipe

• Lots of veggies
• Creamy & tangy
• No dairy, no eggs
• Can be gluten-free
• Great for meal prep
• Easy to put together

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Ingredients and Substitutions

• Pasta – Use any small, bite-sized pasta. I use elbow macaroni, but farfalle, rotini, or medium shells work too! Feel free to use gluten-free, whole wheat, or chickpea pasta. 
• Chickpeas – A can or freshly made chickpeas serves as a protein-packed tuna replacement. Alternatives to this include jackfruit or artichoke hearts.
• Celery – One diced celery rib adds a nice crunch to the dish. Add more if you want! Or, use finely sliced carrots if you’re not a fan of celery.
• 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.
• Peas – Frozen peas are a delicious, healthy, and crisp addition to this dish.
• Dill – Fresh dill is best here, but 1 tbsp of dried dill can work in a pinch. Or, you can use other herbs such as parsley, oregano, or basil.
• Nori – (Optional) Toss in crushed nori sheets for an added ocean/seaweed flavor. You can find this near the sushi ingredients at the grocery store.

Dressing Ingredients

• Vegan Mayonnaise – Use your favorite brand of vegan mayo to make the dressing. Or you can substitute some of it with plain vegan yogurt.
• Lemon Juice – Freshly squeezed lemon juice adds a nice citrus-based tang to the pasta salad. White vinegar or apple cider vinegar can be used instead but will have a mildly different flavor.
• Dijon Mustard – Gives a slight bite and “eggy” flavor. Spicy mustard can be used as a replacement if needed.
• Old Bay – This gives a smoky, sweet, yet savory flavor. Use extra paprika if you don’t have this on hand.
• Salt & Pepper – Feel free to add more or less depending on your preference.
• Paprika – Offers a hint of smokiness to the pasta. 
• Black Salt – Also known as Kala Namak. This is an optional ingredient that I like to use for an egg-like essence in many of my recipes.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Boil the pasta to al dente according to the package instructions. It should be around 7 minutes. Add the frozen peas into the boiling pasta just before draining it. Then run some cool water over the peas and pasta so that it stops cooking.

Meanwhile, drain and rinse the chickpeas before adding them to a large mixing bowl. Use a fork to mash the chickpeas. You can either mash all of them or leave some of them whole depending on your preference. Next, dice the onions and celery, and add them to the bowl.

Then, make the dressing by whisking the vegan mayo, dijon mustard, lemon juice, and seasoning together in a small bowl.

Add the peas, pasta, dressing, and fresh dill to the large bowl. Stir everything together until it’s well combined.

Chill the pasta in the refrigerator for 1 hour. Give it one more good stir to redistribute the dressing, add more fresh dill for garnish, and enjoy!

Recipe Variation Ideas

• Add hot sauce or cayenne for a spicy kick.
• Toss in diced pickles, cucumbers, or bell peppers.
• Make it cheesy by stirring in some nutritional yeast.

No-Waste Ideas

• Bake a Pot Pie or Casserole with any remaining frozen peas.
• Dip remaining celery in Buffalo “Chicken” Dip or Jalapeño Popper Dip.
• Make some irresistible Roasted Tomato Sandwiches with leftover red onion.

Make Ahead

This vegan tuna pasta is a perfect make-ahead meal. Simply store it tightly sealed in the refrigerator for up to 4 days. When ready, enjoy it cold.

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