I turned pantry staples into my Creamy Chickpea Pasta Salad, pairing pasta with romaine, tomatoes and chickpeas and finishing it with a dairy-free Caesar dressing.

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I never planned to make a Cold Caesar Pasta Salad my go to, but here we are. I throw together cooked short pasta with torn romaine and let the dressing do all the talking, creamy and bold but not cloying.

It feels like a Creamy Chickpea Pasta Salad in spirit, even when you skip the usual fuss, and somehow every bite keeps surprising you with salty, tangy little pops. I bring it to quick lunches, to picnics, and people always ask what I put in it, like it’s some secret trick.

Trust me, this one’s worth the curiosity.

Ingredients

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short pasta gives carbs and energy, makes the salad filling, pretty neutral flavor
romaine adds crunch, fiber and vitamins A and K, it’s light and fresh
chickpeas bring protein and fiber, hearty texture so the salad feels satisfying
cherry tomatoes add juicy sweetness and bright acidity, vitamin C boost
creamy mayo plus nutritional yeast makes savory, cheesy flavor, adds B vitamins
lemon juice gives citrus tang, balances richness and wakes up flavors
capers or miso bring salty, briny umami that cuts through creaminess
ground cashews or vegan parm add savory, nutty depth plus healthy fats
croutons add crunch but add extra carbs and salt, optional but fun

Ingredient Quantities

12 oz (340 g) short pasta (penne, fusilli, or rotini)

1 head romaine, roughly chopped (about 6 cups, give or take)

1 pint cherry or grape tomatoes, halved

1 (15 oz / 425 g) can chickpeas, drained and rinsed

2 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp paprika

Kosher salt to taste

Freshly ground black pepper to taste

1/2 cup vegan mayonnaise

3 tbsp nutritional yeast

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

1 tbsp capers or 1 tbsp caper brine (or 1 tsp vegan Worcestershire)

1 clove garlic, minced

1 tbsp white miso paste (optional but good for umami)

2 to 4 tbsp water or unsweetened plant milk (to thin dressing)

1/4 cup vegan grated Parmesan or finely ground cashews

2 tbsp chopped fresh parsley

2 green onions, thinly sliced (optional)

1/2 cup croutons or toasted breadcrumbs (optional for extra crunch)

How to Make this

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1. Preheat oven to 425 F (220 C). Drain and rinse the chickpeas, pat very dry with paper towels, then toss with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, kosher salt and freshly ground black pepper to taste; spread on a rimmed baking sheet and roast 20 to 30 minutes, shaking once or twice, until golden and crisp. If you’re short on time you can pan-fry them in a skillet about 8 to 10 minutes.

2. Meanwhile bring a big pot of salted water to a boil and cook 12 oz (340 g) short pasta until just al dente per package directions. Before draining scoop out and reserve 2 to 4 tbsp of starchy pasta water, then rinse the pasta under cold water to stop cooking and cool it for the salad.

3. While pasta cooks and chickpeas roast, roughly chop 1 head romaine (about 6 cups), halve 1 pint cherry or grape tomatoes, thinly slice 2 green onions (optional), chop 2 tbsp fresh parsley, and mince 1 clove garlic.

4. Make the creamy Caesar dressing: whisk together 1/2 cup vegan mayonnaise, 3 tbsp nutritional yeast, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp capers or 1 tbsp caper brine (or 1 tsp vegan Worcestershire), the minced garlic, and 1 tbsp white miso paste if using. Stir in 1/4 cup vegan grated Parmesan or 1/4 cup finely ground cashews for extra cheesiness.

5. Thin the dressing with 2 to 4 tbsp water or unsweetened plant milk until it pours but still coats the pasta; taste and adjust salt, pepper and lemon — caper brine adds salt so be careful.

6. In a large bowl combine the cooled pasta, chopped romaine, halved tomatoes, most of the roasted chickpeas (save a handful for topping), chopped parsley and green onions if using.

7. Pour the dressing over the salad and toss gently to combine, adding a splash of the reserved pasta water if the salad feels too dry; check seasoning and add more kosher salt or freshly ground black pepper if needed.

8. Right before serving sprinkle the remaining crispy chickpeas and 1/2 cup croutons or toasted breadcrumbs on top for crunch. You can also fold in extra vegan Parmesan or ground cashews if you want it cheesier.

9. Tip: let the salad chill 10 to 20 minutes to meld flavors, but add croutons right before eating so they stay crunchy. Leftovers keep well refrigerated for 2 to 3 days, just stir before serving because the dressing firms up a bit.

Equipment Needed

1. Rimmed baking sheet (for roasting chickpeas)
2. Large pot (for boiling pasta)
3. Colander or fine mesh sieve (to drain and rinse pasta)
4. 12-inch skillet (optional, for pan-frying chickpeas if short on time)
5. Large mixing bowl (to combine pasta, romaine and dressing)
6. Small bowl plus whisk or fork (to make the creamy dressing)
7. Cutting board and chef’s knife (for romaine, tomatoes, parsley and garlic)
8. Measuring cups and spoons (for mayo, nutritional yeast, lemon, oil, etc)
9. Tongs or wooden spoon, plus paper towels (to pat chickpeas dry and toss the salad)

FAQ

Q: Can I make this ahead of time? A: Yes. Make the dressing and pasta up to 3 days ahead and store separately. If you dress the whole salad, eat within 24 to 48 hours or the romaine gets soggy. Hold croutons and extra parsley until right before serving.

Q: How do I stop the pasta from sticking together? A: Rinse the pasta under cold water after cooking to stop it from cooking more, then toss with 1 tsp olive oil. That keeps it loose for the salad and cools it fast.

Q: Can I use gluten free pasta or swap ingredients? A: Yep. Use any short gluten free pasta you like, check croutons are GF, and swap vegan mayo for plain dairy mayo if you dont need it vegan. Miso is optional but adds good umami, caper brine can be swapped for vegan Worcestershire or a splash more lemon.

Q: How do I make the dressing creamier or thinner? A: For creamier, add a bit more vegan mayo or 1 to 2 tbsp ground cashews. For thinner, whisk in 1 to 4 tbsp water or unsweetened plant milk until you get the consistency you want. Taste and adjust lemon, salt or yeast after thinning.

Q: Want extra protein or crunch, what works best? A: Roasted chickpeas, baked tofu cubes, or vegan chicken strips are great. For crisp chickpeas, toss with olive oil, garlic powder, paprika and salt then bake at 425 F for 20 to 30 minutes, shaking once. Add croutons last so they stay crunchy.

Q: How do I keep the romaine from getting soggy? A: Dry the lettuce really well after washing, chop it just before serving, and only toss with dressing right before you eat. If you must dress early, only dress the pasta and chickpeas, then fold in romaine right before serving.

Caesar Pasta Salad (Creamy + Delicious) Recipe Substitutions and Variations

Pasta (12 oz): swap for the same weight of farfalle, orzo, or whole-grain/quinoa pasta — cook to package directions; gluten free pasta works fine but can be softer, so watch the time.
Romaine: use chopped kale (massage with a little lemon and olive oil to soften), baby spinach, or mixed salad greens; kale needs extra chopping and a bit more dressing so it’s not tough.
Chickpeas: replace with drained cannellini or navy beans, shelled edamame, or cubed firm tofu (pan-fry for texture); adjust seasoning since tofu is blander.
Vegan mayonnaise: blend silken tofu with lemon and a pinch of salt, use unsweetened plain vegan yogurt, or mashed avocado plus a splash of lemon; thin with water or plant milk to match the original dressing consistency.

Pro Tips

1) Dry the chickpeas like crazy and give them extra time in the oven, they crisp up way better that way. If you dont have 25 minutes, pan-fry them in a skillet until they rattle and brown, and save a few for topping so you get that crunch on every bite.

2) Always reserve a couple tablespoons of the starchy pasta water, it is magic for loosening the dressing and helping it cling to the pasta and romaine. Rinse the pasta under cold water so the lettuce stays crisp, but dont let the pasta sit wet and gummy, toss it with the dressing soon after.

3) Taste as you go with salt and lemon, caper brine and miso add a lot of umami and salt so go easy at first. If the dressing tastes flat, more lemon brightens it, and a little extra nutritional yeast, grated vegan parm, or ground cashews will fix cheesiness without much fuss.

4) Add crunchy stuff last and chill briefly before serving. Fold in croutons or breadcrumbs right before you eat so they stay crunchy, and let the salad sit 10 to 20 minutes in the fridge to meld flavors but not so long that the greens go soggy.

Caesar Pasta Salad (Creamy + Delicious) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned pantry staples into my Creamy Chickpea Pasta Salad, pairing pasta with romaine, tomatoes and chickpeas and finishing it with a dairy-free Caesar dressing.

Servings

servings

Calories

492

kcal

Equipment: 1. Rimmed baking sheet (for roasting chickpeas)
2. Large pot (for boiling pasta)
3. Colander or fine mesh sieve (to drain and rinse pasta)
4. 12-inch skillet (optional, for pan-frying chickpeas if short on time)
5. Large mixing bowl (to combine pasta, romaine and dressing)
6. Small bowl plus whisk or fork (to make the creamy dressing)
7. Cutting board and chef’s knife (for romaine, tomatoes, parsley and garlic)
8. Measuring cups and spoons (for mayo, nutritional yeast, lemon, oil, etc)
9. Tongs or wooden spoon, plus paper towels (to pat chickpeas dry and toss the salad)

Ingredients

12 oz (340 g) short pasta (penne, fusilli, or rotini)
1 head romaine, roughly chopped (about 6 cups, give or take)
1 pint cherry or grape tomatoes, halved
1 (15 oz / 425 g) can chickpeas, drained and rinsed
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup vegan mayonnaise
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp capers or 1 tbsp caper brine (or 1 tsp vegan Worcestershire)
1 clove garlic, minced
1 tbsp white miso paste (optional but good for umami)
2 to 4 tbsp water or unsweetened plant milk (to thin dressing)
1/4 cup vegan grated Parmesan or finely ground cashews
2 tbsp chopped fresh parsley
2 green onions, thinly sliced (optional)
1/2 cup croutons or toasted breadcrumbs (optional for extra crunch)

Directions

Preheat oven to 425 F (220 C). Drain and rinse the chickpeas, pat very dry with paper towels, then toss with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, kosher salt and freshly ground black pepper to taste; spread on a rimmed baking sheet and roast 20 to 30 minutes, shaking once or twice, until golden and crisp. If you’re short on time you can pan-fry them in a skillet about 8 to 10 minutes.
Meanwhile bring a big pot of salted water to a boil and cook 12 oz (340 g) short pasta until just al dente per package directions. Before draining scoop out and reserve 2 to 4 tbsp of starchy pasta water, then rinse the pasta under cold water to stop cooking and cool it for the salad.
While pasta cooks and chickpeas roast, roughly chop 1 head romaine (about 6 cups), halve 1 pint cherry or grape tomatoes, thinly slice 2 green onions (optional), chop 2 tbsp fresh parsley, and mince 1 clove garlic.
Make the creamy Caesar dressing: whisk together 1/2 cup vegan mayonnaise, 3 tbsp nutritional yeast, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp capers or 1 tbsp caper brine (or 1 tsp vegan Worcestershire), the minced garlic, and 1 tbsp white miso paste if using. Stir in 1/4 cup vegan grated Parmesan or 1/4 cup finely ground cashews for extra cheesiness.
Thin the dressing with 2 to 4 tbsp water or unsweetened plant milk until it pours but still coats the pasta; taste and adjust salt, pepper and lemon — caper brine adds salt so be careful.
In a large bowl combine the cooled pasta, chopped romaine, halved tomatoes, most of the roasted chickpeas (save a handful for topping), chopped parsley and green onions if using.
Pour the dressing over the salad and toss gently to combine, adding a splash of the reserved pasta water if the salad feels too dry; check seasoning and add more kosher salt or freshly ground black pepper if needed.
Right before serving sprinkle the remaining crispy chickpeas and 1/2 cup croutons or toasted breadcrumbs on top for crunch. You can also fold in extra vegan Parmesan or ground cashews if you want it cheesier.
Tip: let the salad chill 10 to 20 minutes to meld flavors, but add croutons right before eating so they stay crunchy. Leftovers keep well refrigerated for 2 to 3 days, just stir before serving because the dressing firms up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.