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Vegan Caesar Pasta Salad - rich, creamy and protein packed it makes the perfect, healthy side dish!

Vegan Caesar Pasta Salad

I know that red lentil pasta might sound a little strange to some, but it truly tastes spectacular. It’s a little nutty, not bean-y at all, and the texture is perfect. It doesn’t crumble or break apart like some gluten-free pastas 
Course Main Course, Salad
Cuisine American
Keyword ceasar salad, pasta, vegan pasta
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 2 hours 20 minutes
Servings 4 Servings
Calories 103kcal
Author Alyssa



  • Bring a large pot of water to boil. Add pasta and cook according to package instructions (mine were perfect at 7 minutes).
  • Drain and rinse quickly under cold water. Set aside until completely cooled.
  • While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy. (I LOVE the twister jar from Blendtec for doing this!)
  • Once pasta is cooled, add chickpeas, tomatoes, romaine, capers, caper water, lemon zest and 1/2 cup dressing. Toss to until salad is evenly coated. Taste and season with salt and pepper. Add a dash of red pepper flakes if you want a little heat.
  • Store in the fridge until ready to serve. This is best served cold, so allowing it to cool for an hour or two is recommended!


Calories: 103kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 475mg | Potassium: 98mg | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 10.7mg | Calcium: 11mg | Iron: 0.5mg