Vegan Tuscan-Inspired Pasta Salad

Vegan Tuscan-Inspired Pasta Salad

This Tuscan-inspired pasta salad is summer’s best bud.

It’s packed with cannellini beans, sun-dried tomatoes, fresh basil, red onion, black olives, vegan parmesan, and baby spinach. I’ve used bowtie/farfalle pasta, but you can use any short pasta that has nooks and crannies for the dressing and other ingredients to stick to. Think fusilli, rotini, penne. I also really recommend using fresh basil here because the flavor is unbeatable.

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You’ll need:

For the pasta salad:

  • Cooked pasta
  • Cannellini beans
  • Red onion
  • Sun-dried tomatoes or sliced cherry tomatoes
  • Baby spinach
  • Black olives
  • Vegan parmesan
  • Fresh basil

For the dressing:

  • Olive oil
  • White wine vinegar
  • Water
  • Dijon mustard
  • Agave or maple syrup
  • Garlic – fresh or dried minced
  • Oregano
  • Salt
  • Pepper

To make it:

Cook and drain your pasta, then toss with a bit of oil to prevent sticking. Set aside and allow to cool down a bit.

Combine all pasta salad ingredients in a large bowl.

For the dressing, pour all ingredients into a jar with a tight-fitting lid and give it a good shake. Pour over top of the salad and toss to combine. Let sit in the fridge for at least an hour before serving. I find it’s even better the next day 😉

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Serving suggestions:

Occasions I like to make pasta salad for include: picnics, backyard BBQs, family get-togethers, and potlucks. More often than not, though, I’ll just make a big batch during the week so I have something to snack on or use as a side dish for days.

Here are some mains to try out alongside this tuscan pasta salad:

Vegan Jalapeño Burgers

Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

Buffalo Chickpea Pizzas

No Mayo Chickpea Salad

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Vegan Tuscan Pasta Salad

Vegan Tuscan-Inspired Pasta Salad

Hannah
This Tuscan-inspired pasta salad is summer’s best bud. It’s packed with cannellini beans, sun-dried tomatoes, fresh basil, red onion, black olives, vegan parmesan, and baby spinach.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 10 mins
Course Side Dish
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • 10 oz farfalle pasta
  • 1 (15oz) can cannellini beans drained and rinsed
  • 1/4 large red onion thinly sliced
  • 1/2 cup julienne-cut sun dried tomatoes, in oil oil drained*
  • 1-2 cups baby spinach
  • 1 (6oz) can sliced black olives
  • 1/2 cup vegan parmesan shreds or feta
  • 1/4 cup tightly packed fresh basil chopped

Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar*
  • 3 tbsp water
  • 1 tbsp dijon mustard
  • 1 tsp agave or maple syrup
  • 3 cloves minced garlic or dried garlic granules
  • 2 tsp dry oregano
  • 1 tsp kosher salt to taste
  • 1 tsp freshly ground black pepper to taste

Instructions
 

  • In salted water, cook pasta according to package instructions. Drain, toss with a little bit of olive oil to prevent sticking, set aside, and allow to cool.
  • Add all dressing ingredients to a jar with a lid, and shake to combine.
  • Toss all ingredients and the dressing in a large bowl.
  • Let sit in the fridge for at least an hour before serving.

Notes

*2 cups of sliced cherry tomatoes can be subbed for the sun-dried tomatoes
*Red wine vinegar or lemon juice can be used as a substitute for the white wine vinegar
Keyword bisque, pasta salad, tuscan pasta, tuscan pasta salad, vegan pasta salad, vegan tuscan pasta, vegan tuscan pasta salad

Lemony Chickpea & Cucumber Salad with Dill

This vegan cucumber salad is the perfect summer side! It’s packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.

If there’s one thing I could eat every day, it’d probably be this. That and curly fries. Or guac. Or pasta. The cucumber and red onion are crunchy, the dressing is fresh and tangy, and it all just makes for a really refreshing side dish. Also, bonus points for using up a decent amount of dill! I always find myself with a ton during the spring and summer.

Assembled vegan cucumber salad with chickpeas, tomatoes, and dill.
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What’s in This Vegan Cucumber Salad?

  • Cucumber – Regular, English, or Persian. Thinly sliced.
  • Onion – Red is best for this salad, in my opinion!
  • Tomatoes – I used cherry tomatoes, but if you’ve got a big beautiful summer tomato feel free to use that.
  • Cooked chickpeas – A 15oz can.
  • Olive oil – Use a better quality kind since its flavor will play a part in the dressing.
  • Garlic – Fresh or the freeze-dried kind.
  • Lemon juice
  • Mustard – Something grainy! I use stone ground mustard.
  • Sweetener – I use maple syrup or agave.
  • Dill – Fresh!
  • Kosher salt
  • Freshly ground black pepper

How Do I Make Vegan Cucumber and Chickpea Salad?

  1. Prep your veggies – slice the cucumber and onion, chop the tomatoes, etc.
  2. Drain and rinse your chickpeas.
  3. Whisk together the dressing ingredients in the bottom of a large bowl, then add the chopped veggies and toss it all together.
  4. Refrigerate for at least an hour before serving so the flavors can become even more delicious.
A close up of ingredients for the vegan cucumber salad with chickpeas, lemon, red onion, tomatoes, and dill dressing.
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What Kind of Cucumbers Should I Use For Cucumber Salad?

I used regular cucumbers for the images here, but I usually prefer to use English cucumbers. They’re a bit sweeter and have fewer seeds, so I don’t even bother removing the seeds when using them. Persian cucumbers also work well, but they are smaller so you’ll probably want to use 3 or 4.

Tips for Making Vegan Cucumber Salad

  • Like I mentioned above – make sure you allow this salad to chill in the fridge for at least an hour before serving! It gives the garlic, dill, and lemon more time to develop their flavors and really pop.
  • You can use dried dill in a pinch, but I really recommend using fresh for the best flavor.
  • You can use a mandolin to slice the cucumber if you prefer that over a knife.
  • For the freshest flavor, I recommend eating this salad within 3 or 4 days. It will last for a up to a week in the fridge, though.

What to Serve With Cucumber Salad

This salad is also very meal prep worthy! I make it at the start of the week and use it as a side with dinner, throw it in wraps or pitas, top some hummus toast with it, or just eat it by the spoonful straight out of the bowl. It’s also the perfect vegan side to bring to a barbecue, potluck, or other summer event.

A serving idea for vegan cucumber salad: cucumber, chickpea, tomato, and dill salad on toast with hummus and freshly ground black pepper.
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Lemony Chickpea & Cucumber Salad with Dill

Lemony Chickpea & Cucumber Salad with Dill

Hannah
The perfect summer side! This easy salad is packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 large cucumber seeds removed, sliced into half moons
  • 1 small red onion thinly sliced
  • 1 pint/container cherry tomatoes halved
  • 1 (15 oz) can chickpeas drained and rinsed

Dressing:

  • 1/4 cup olive oil
  • 1-2 cloves garlic minced
  • 2-3 tbsp lemon juice from one whole lemon
  • 1 tbsp stone ground mustard
  • 1 tsp maple syrup or agave
  • 1/4 cup fresh dill
  • 1/2 tsp kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Prepare the cucumber, onion, tomatoes, and chickpeas. Set aside.
  • Whisk together dressing ingredients in the bottom of a large bowl. Pour in the veggies and chickpeas.
  • Toss to combine, cover, and refrigerate for at least an hour before serving.
Keyword chickpea salad, cucumber chickpea salad, cucumber salad
A pin image of vegan lemony chickpea and cucumber salad with tomatoes and dill.