Vegan Tuna Pasta Salad
This easy Vegan Tuna Pasta Salad is a delicious plant-based version of the classic cold tuna pasta salad! Gluten-free and allergy-free, made with healthy chickpea tuna and your favorite noodles, this pasta salad is perfect for meal prep, lunches, picnics, and potlucks! No fish or eggs, this quick and simple recipe is packed with plant-based protein, fiber, and tons of flavor!
- Prep Time: 5 Minutes
- Cook Time: 8 Minutes
- Total Time: 13 minutes
- Yield: 6 Servings 1x
- Category: Side, Main
- Method: Boil, No-Cook
- Cuisine: American
Ingredients
Scale
- 12 oz Gluten-Free Macaroni Noodles
- 1 15-oz Can Chickpeas (drained, rinsed, about 1 3/4 Cup Cooked)
- 1/2 Cup Diced Yellow Onion (or red onion, shallots, scallions, or chives)
- 1/2 Cup Diced Celery (about 2 stalks)
- 1 TB Dill Relish (or minced dill pickles)
- 2 Tsp Crumbled Nori Sheet (optional)
- 1 Tsp Dijon Mustard
- 1/2 Tsp Lemon Juice
- 1/2 Tsp Vegan Fish Sauce (or Coconut Aminos)
- 1 TB Fresh Dill (chopped)
- Salt + Pepper (to taste)
- 3/4 Cup Vegan Mayo
Instructions
- Boil the gluten-free macaroni noodles, al dente, according to package directions. Drain and rinse the noodles under cold water to stop the cooking process and set aside.
- While the noodles are boiling prepare the chickpea tuna in a separate bowl.
- Drain and rinse the chickpeas before adding them to a large bowl and using a potato masher or the back of a fork to mash the chickpeas. Mash until all the beans are broken up but there is still texture.
- Add the rest of the ingredients to the bowl of mashed chickpeas and mix everything together to combine.
- Add the chickpea tuna mixture to the cooked gluten-free noodles and mix them together.
- Taste test and adjust any seasonings you want. Add more vegan mayo for a creamier tuna pasta salad.
- You can serve it right away, but ideally, allow the vegan tuna pasta salad to chill in the fridge and the flavors to develop for at least an hour before serving.
Notes
- Make-Ahead: This cold chickpea tuna pasta salad is great for meal prepping ahead of time for lunches, potlucks, and BBQs. However, if you plan on storing it for more than 2 days in advance, I recommend keeping the cooked gluten-free pasta in a separate container from the chickpea tuna. When you're ready to serve, just mix everything together day of which will prevent the pasta from getting too mushy.
- Leftovers: You can store leftovers in a closed container in the fridge for up to 5 days. The gluten-free noodles will soften the longer you keep it in the fridge. If the leftovers seem too thick after being stored in the fridge, just add an extra scoop of vegan mayo when mixing everything together again.
- Veggies: Besides onion and celery you can add green peas, diced bell pepper, chopped broccoli, shredded carrots, chopped marinated artichoke hearts, or hearts of palm.
- Mayo: If you don't want to use vegan mayo, you can use plain unsweetened vegan yogurt.
- Herbs & Spices: You can add or swap in any combination of fresh (or dried) herbs and spices. Try some parsley, marjoram, oregano, or basil! For spices, you can add some garlic powder, curry powder, chili powder, or Old Bay seasoning.
- Cheesiness: If you want to add some cheesy flavor to the vegan tuna pasta, add in some vegan cheddar cheese shreds, vegan parmesan, or nutritional yeast!
- Coconut Bacon: For crunch and smokiness, try some vegan coconut bacon!
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-tuna-pasta-salad/
