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.
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.