Description
I always make this satisfying Vegan Caesar Pasta Salad when I’m craving a low-effort meal for lunch. It’s ready in under 20 minutes, high in protein, and can easily be adapted to be made gluten-free with gluten-free noodles!
Ingredients
Units
Scale
- 2 cups uncooked Bow-Tie Protein Pasta (or Penne)
- 1 teaspoon Kosher Salt (for the pasta water)
- 1 head Romaine Lettuce, chopped
- 1 1/2 cups Chickpeas (15oz can)
- 1 cup Grape Tomatoes, sliced
- 3/4 cup store-bought Vegan Caesar Dressing (or homemade*)
- 1/4 cup grated Vegan Parmesan Cheese
- 1 tablespoon Nutritional Yeast
- 1/2 teaspoon Black Pepper
- 1/2 cup Croutons* (optional)
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well and rinse with cold water until it’s completely cooled down.
- While the pasta is cooking, chop the lettuce and grape tomatoes.
- To your large salad bowl, add the cooled pasta, chopped lettuce, sliced tomatoes, chickpeas, grated parmesan cheese, nutritional yeast, Caesar dressing, and cracked black pepper (leave the croutons out if you’re meal-prepping and add them to your bowl when serving).
- Enjoy! Keep in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Chopping
- Cuisine: American
