There’s something quintessentially summer about pasta salad. I don’t think I could eat cold pasta any other time of the year, but give me a big bowl of chilled fusilli mixed with vegetables in the summer, and I’m one happy camper.
Pasta salad is often pushed to the side of the plate and served as an accompaniment to veggie burgers and tofu dogs, and although I do agree that it makes a great side, I often like to make meal out of it. It can be a great lunch or light dinner.
As I mentioned last week, I absolutely love Caesar salad dressing. You can often find me in my kitchen whirring up a batch in my Blendtec, if I don’t already have a jar of it ready to in the fridge. I just love its perfect blend of creamy and tangy.
Last week, as I was typing up my nut-free Caesar salad dressing post, it suddenly occurred to me that I should pour a bottle of my beloved condiment onto a big bowl cooked pasta and make a salad. It was kind of a mental “hey, you go your chocolate in my peanut butter” moment. I often serve Caesar salad as a side to pasta dishes, so why not?
This easy-to-make Caesar Pasta Salad consists of cooked pasta, romaine lettuce, chickpeas, cherry tomatoes, Vegan Caesar Salad Dressing, and Vegan Walnut Parmesan. This recipe makes a lot of food, so it’s a great dish to take to summertime potlucks, picnics, and cookouts. I’ve been enjoying it for lunch all week long!
Caesar Pasta Salad
Loaded with hearty chickpeas, crispy romaine, and creamy dairy-free dressing, this vegan Caesar Pasta Salad is the ultimate summertime dish!
Combine the pasta, romaine, chickpeas, and tomatoes, in a large bowl. Gently fold in the dressing and parmesan. Top with the chopped parsley.
Serve cold or at room temperature.
If you enjoyed this Caesar Pasta Salad, you might also like:
- Greek Pasta Salad
- Vegan Tomato and Feta Pasta Salad
- Kale Caesar Salad with Cider Carrots
- Vegan Caesar Salad