Have ever wondered how Caesar salad would taste in a pasta salad? Probably not, but I’m here to peak your interest and tell you it’s AMAZING!
Why We Love This Recipe!
This creamy pasta filled salad is easy to make and uses whole food, plant based ingredients for a delicious well-balanced side dish or main entree!
- Healthy. It’s 100% vegan (dairy-free and egg free) and includes healthy plant based proteins, fiber, and vitamins. Plus, it’s an oil-free recipe for those looking to cut oils from their diet.
- Super easy! Ready in just 20 minutes, this salad is a quick and easy recipe perfect for those busy (or lazy) days!
- Make ahead. Preparing in advance is great for gatherings and meal prep!
What is in Caesar Pasta Salad?
Here’s a look at everything you will, including ingredient variations:
- Pasta – Use your favorite type of small pasta (elbow, rotini, bowtie, fusilli, macaroni, etc.).
- Caesar dressing – I’m partial to my homemade Vegan Caesar Dressing, but store bought will work too.
- Romaine – Feel free to sub with any other type of fresh, crisp lettuce.
- Crispy chickpeas – I used my homemade Crispy Chickpeas here, but seasoned croutons will do well too.
- Tomatoes – Use small cherry or grape tomatoes.
- Capers – These little briny flower buds can be optional.
- Salt + pepper – As always, use to taste!
- Parmesan – Make homemade Almond Parmesan or I recommend this store bought Violife Vegan Parm.
How To Make Caesar Pasta Salad
- Cook the pasta al dente. Rinse under cool running water to cool.
- Prep the romaine and tomatoes.
- Add the pasta, romaine, tomatoes, and capers to a large bowl.
- Pour the caesar dressing overtop and toss to combine.
- Serve with crispy chickpeas and vegan parmesan.
It’s that easy!
Now you’re ready to enjoy this savory and delicious creamy pasta salad!
- Add in 1 cup of shredded carrots for more color and crunch.
- Thinly sliced red onion would be great too and add even more color!
- Add a squeeze of fresh lemon over top your salad for a burst of brightness.
How Long Will Leftovers Keep?
This pasta salad holds up well in the refrigerator and can be stored for up to 5 – 6 days in covered containers. Because it stores well, it makes it a great option for weekly meal prep!
If making specifically to store, I would suggest using a tad more dressing as the pasta may soak it up. Or have a little extra dressing on the side if needed. Alternatively, add a squeeze of lemon for added juiciness.
More Easy Pasta Recipes!
- Greek Pasta Salad
- Mediterranean Orzo Salad
- Quick + Easy Vegan Pasta Salad
- Lemony Asparagus Pasta Salad
- Favorite Vegan Macaroni Salad
If you try this easy pasta recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CAESAR PASTA SALAD (VEGAN)
Caesar Pasta Salad is a delicious quick and easy salad perfect as an everyday side salad or main entree! It can be made ahead and stores well. Vegan, oil-free, WFPB recipe.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree, Side
- Method: boil, mix
- Cuisine: Vegan
- 8 oz. pasta (rotini, fusilli, elbow, farfalle, ect.)
- 2 large heads of romaine, chopped
- 1 cup cherry tomatoes, sliced in half
- 1 – 2 tablespoons capers, optional
- ½ cup Vegan Caesar Dressing
- Salt + pepper, to taste
Pasta: Cook the pasta according to package directions for al dente. Rinse the pasta under cool running water until cooled.
Prep: Ideally you will have the caesar dressing and chickpeas already prepared, so all you need to do is chop the romaine and slice the tomatoes.
Assemble the salad: In a large serving bowl (or pot the pasta was cooked in) add the pasta, romaine, capers, and tomatoes. Pour the caesar dressing over top and toss to combine. Season with salt and pepper to taste.
Serve: Serve in individual bowls topped with Crispy Chickpeas, vegan parm, and any other optional toppings.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in covered containers.
Add more fresh veggies such as shredded carrots and thinly sliced red onion.
Although I like the roasted chickpeas best in this salad, you can use the more traditional croutons if you prefer.