Hiya friends! Today I am sharing a delicious Springy Lemon Vegan Pasta Salad. This recipe is easy, light, lemony, herby, and crunchy. Made with fresh green beans, peas, and spring onion. Sprinkled with flavourful fresh herbs, and drizzled with a lemon vinaigrette.
Certainly, it’s a delicious recipe you can make for gatherings with friends, picnics and bbq’s. It’s bright, light, healthy and vegan. In addition, I’ve made this pasta salad gluten-free, opting in for chickpea pasta. But of course, feel free to use whatever noodles you have on hand.
And best of all, you can make this easy vegan pasta salad in under 30 minutes. So, let me tell you exactly how to make this Lemon Vegan Pasta Salad, so you can enjoy it pronto!
Lemon Vegan Pasta Salad Recipe
No doubt, this is a simple and straight forward recipe – using minimal ingredients. Which is why I have given it my newbie cook approved stamp. Certainly, everyone can make this pasta salad!
I also call this recipe “accidentally vegan,” because there’s no strange vegan substitute ingredients in this recipe. It just happens to be vegan!
Recipes like these are great to serve to vegan skeptics. Since they’re unfused, not intimidating, and not trying to replace their beloved recipe with a vegan version. It’s simply a tasty pasta salad that everyone can get on board with.
Plus, it shows vegan skeptics that in fact, a lot of recipes we eat just so happen to be vegan!
So, let me share exactly what you need for this recipe.
For the pasta salad, you will need:
- chickpea pasta (or pasta of choice)
- olive oil
- green beans
- fresh peas (or frozen)
- green onion
- sea salt and pepper
As you can see, there is just 8-ingredients for this recipe. Some ingredients are fresh, while others are pantry staples that you likely already have on hand.
Now, for the lemony vinaigrette. You will need:
- lemon juice
- olive oil
- Dijon mustard
- 1 tbsp agave (or honey, if not vegan)
- sea salt
Again, these are simple pantry ingredients for a bright, light and refreshing vinaigrette.
Tips for this recipe
As I’ve mentioned. This recipe is super simple to make, and anyone can do it! However, it would be remiss not to mention the importance of cooking your pasta for perfect pasta salads. As a few tips will ensure optimal chewy texture.
Undercook your pasta
Yep, you heard me right. The trick to a perfect consistency pasta salad is to just under-cook it. Too often we overcook our pasta. And when making pasta salad specifically, we have to be extra careful not to overcook and end up with a starchy, gloopy mess.
My tip is to cook the pasta noodles until JUST al-dente. Because pasta noodles will continue to cook as they cool.
For this recipe, I’ve used chickpea pasta, which has a quicker cooking time than other traditional noodles (about 5 minutes total). So, I cooked the pasta for 3 minutes, until just al-dente.
My advice is to read the package instructions, and cook 2-3 minutes less than recommended. Give your pasta a taste, and if it’s JUST al-dente (i.e slightly undercooked) than it’s ready. Strain and rinse with warm water. As the pasta cools it will continue cooking to a perfect al-dente texture.
Season the pasta salad before it cools
Tip #2: dress the pasta salad with a bit of oil and sea salt as you let it cool. This will stop your pasta from sticking together into a clumpy mess!
After draining the water, bring your pasta back to your pot and drizzle with 2 tbsp olive oil and a pinch sea salt. Cover the pot with a tea towel and let cool until you’re ready to use.
The Kitchn has some really good tips for common mistakes to avoid when making pasta salad. They recommend to dress the salad with your salad dressing as it cools. But I prefer the oil and sea salt trick. It’s simple, quick and effective. And you’re not scrambling during prep to get all the steps done in perfect harmony.
Other recipes you might like
Now, if you’re digging this recipe you might also like:
So, there we have it. You’ve got yourself an easy, light, lemony, herby, and crunchy vegan pasta salad recipe. I think you and your loved ones are really going to enjoy it.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Lemon Vegan Pasta Salad
- 17.6 oz chickpea pasta (500 g)
- pinch sea salt
- 2 tbsp olive oil
- 1 cup green beans chopped
- 1 cup green peas fresh, or frozen (steamed)
- 1/3 cup parsley chopped
- 1/3 cup dill chopped
- 4 green onion sliced
- 1/4 tsp sea salt
- 1/8 tsp pepper
- 1/3 cup lemon juice 80 ml
- 1/3 cup olive oil + 1 tbsp
- 1 tbsp Dijon mustard
- 1 tbsp agave or honey, if not vegan
- 1 clove garlic finely chopped
- pinch sea salt
- In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools.
- Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.
- In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
- Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.
VEGAN – GLUTEN-FREE – SOY-FREE – NUT-FREE