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Cold high protein vegan pasta salad with fresh vegetables and dressing

Cold High Protein Vegan Pasta Salad

A refreshing and protein-packed vegan pasta salad perfect for meal prep, picnics, or light dinners, featuring chickpeas, kidney beans, and a creamy cashew dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz uncooked pasta Chickpea, whole-wheat, gluten-free, or regular based on dietary needs.
  • 1 cup cooked chickpeas Canned or home-cooked; key protein source.
  • 1 cup green peas Fresh or frozen.
  • 1 cup cooked red kidney beans Adds texture and protein.
  • 2 cups cherry tomatoes Halved or quartered.
  • 1 medium red onion Chopped; soak in cold water for milder flavor.
  • ¼ cup fresh parsley Finely chopped; optional substitutions available.
  • ½ cup raw cashews Soaked and drained for dressing.
  • 3 tablespoons nutritional yeast Adds savory flavor.
  • 1 cup soy milk Or any plant-based milk.
  • 1 tablespoon mustard Whole grain or yellow.
  • 1 tablespoon lemon juice For acidity.
  • 1 tablespoon apple cider vinegar For additional tang.
  • ¾ teaspoon salt Adjust to taste.
  • ½ teaspoon garlic powder For savory flavor.
  • ½ teaspoon oregano Adds Mediterranean flavor.
  • ½ teaspoon dried basil Herbaceous note.
  • ¼ teaspoon ground black pepper For balancing spice.
Optional Add-ons
  • Cucumber or bell pepper For crunch.
  • Olives (green or kalamata) For saltiness.
  • Sun-dried tomatoes For umami flavor.
  • Fresh basil or cilantro instead of parsley For different herb flavors.
  • Toasted seeds (pumpkin, sunflower) For extra crunch.
  • Smoked paprika or chili flakes For smoky or spicy flavors.

Method
 

Cooking the Pasta
  1. Cook the pasta until al dente, following package instructions. Drain and rinse under cold water to prevent further cooking.
Preparing the Dressing
  1. Blend the soaked cashews with nutritional yeast, soy milk, mustard, lemon juice, apple cider vinegar, salt, garlic powder, oregano, dried basil, and black pepper until smooth.
Combining Ingredients
  1. In a large bowl, combine the cooled pasta, cooked chickpeas, kidney beans, green peas, chopped red onion, and parsley. Add optional ingredients if desired.
Dressing the Salad
  1. Pour the cashew dressing over the pasta mixture and gently toss until well coated.
Chilling
  1. Chill the salad in the refrigerator for at least an hour for the flavors to meld.
Final Touches
  1. Before serving, taste and adjust seasoning with salt, pepper, or additional acidity. Garnish with fresh herbs.

Notes

For best texture, do not overcook the pasta and consider storing dressing separately if meal-prepping.