Vegan Tuna Pasta Salad Recipe (2024)

If you’re looking for a quick and easy vegan tuna pasta salad recipe, you’ve come to the right place!

So many vegan recipes for Tuna Pasta Salad are 60+ mins to make and nobody has time for that! So I made an 18-mins vegan tuna pasta salad recipe! Aka a lazy or quick version that’s tasty, super simple and easy to make!

It’s great as a main or side dish, perfect for BBQ salads, and even great for meal prep (just multiple based on servings needed)!

Recipe for Vegan Tuna Pasta Salad

This vegan tuna pasta salad takes 18 minutes to throw together!

All you need to make this delicious and simple vegan salad is some pasta, chickpeas, red onion, celery, and any preferred vegetables you’d like! I’ve also included a dressing recipe you can use or whatever dressing you’d prefer to go with your pasta salad.

If you want to make this healthier, you can also add in as many vegetables as you’d like. You don’t need to follow my recipe exactly, as you are more than welcome to customize it based on whatever ingredients you have at home!

How do you make vegan tuna? Instead of using tuna, we will be using chickpeas and seaweed (if you don’t want fishy tuna taste, don’t use) and a few other ingredients to create a vegan tuna. The dressing will be a mixture of vegan plain yogurt and vegan mayo, amongst other ingredients, to create a creamy and flavourful dressing that is completely dairy-free and vegan.

The recipe can be made gluten-free using gluten-free pasta.

Ingredients

• Pasta
• Chickpeas
• Red Onion
• Celery
• Green Peas
• Red Cabbage
• Bell Pepper
• Nori sheet/seaweed (optional)
• Edamame (optional)
• Pasta Salad Dressing (see recipe card below)

How To Make Tuna Pasta Salad (Vegan)

Start making your pasta by taking a large pot, bringing plenty of water to a boil and cooking your pasta according to instructions. Move to the next step but once cooked, drain pasta and rinse thoroughly in cold water until pasta is cold.

While pasta is cooking, prepare the vegetables. Feel free to use a food processor to speed up dicing your vegetables. If you are NOT using a food processor, dice red onion, celery and bell pepper and chop or shred red cabbage using a knife. If using a food processor, use it to dice red onion, celery, bell pepper and red cabbage. Place diced vegetables into a large mixing bowl.

If using a food processor, add canned chickpeas (drained and rinsed) and nori sheet (ripped into smaller pieces). Pulse a few times to mash the chickpeas so that they are broken up but slightly chunky. If you are NOT using a food processor, mash the chickpeas with a fork or masher and cut the nori sheet into very small pieces. Add the chickpeas and nori into the same large mixing bowl.

Once pasta is done cooking, drain & rinse thoroughly in cold water and add the pasta into the mixing bowl, along with green peas and edamame (optional).

Add your pasta salad dressing, or make my dressing recipe below by adding the ingredients into the large mixing bowl and mix until well-combined.

Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.

NEED MORE VEGAN SALAD INSPO? CHECK THESE OUT:

• High Protein Pasta Salad
• Oil-Free Pasta Salad
• Vegan Pink Pasta