Craving a plant-based pasta salad that will make your taste buds dance and your friends beg for the recipe? Get ready to revolutionize your lunch game with this mind-blowing Vegan Tuna Tarragon Pasta Salad! Forget everything you know about boring, bland vegan dishes – this recipe is about to become your new summer obsession. Packed with protein, bursting with fresh herbs, and creamy beyond belief, this dish proves that plant-based eating can be absolutely irresistible.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- pasta
- chickpeas
- vegan mayo
- tarragon
- celery
- red onion
- lemon juice
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add your choice of pasta (such as fusilli, penne, or rotini) and cook according to package instructions until al dente, usually about 10-12 minutes.
- While the pasta is cooking, rinse and drain one can of chickpeas. Use a fork or potato masher to slightly mash the chickpeas, leaving some whole for texture.
- Prepare the vegetables by finely chopping 1-2 stalks of celery and 1/2 of a red onion. Set these aside in a mixing bowl.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Allow it to drain thoroughly.
- In the mixing bowl with the chopped celery and red onion, add the cooled pasta and the mashed chickpeas.
- Next, add 1/2 cup of vegan mayo to the bowl. Adjust the amount based on your preference for creaminess.
- Finely chop a handful of fresh tarragon leaves and add them to the mixture. If fresh tarragon is unavailable, you can use dried tarragon, but reduce the amount to about 1-2 teaspoons.
- Squeeze the juice of one lemon into the bowl, ensuring to catch any seeds. This will add brightness to the salad.
- Gently fold all the ingredients together until well combined. Make sure the pasta is evenly coated with the vegan mayo and the flavors are distributed throughout.
- Season the salad with salt and pepper to taste. You can also add additional lemon juice if desired for extra tang.
- Once mixed, transfer the vegan tuna tarragon pasta salad to a serving bowl or individual plates. It can be served immediately or chilled in the refrigerator for about 30 minutes for enhanced flavors.
- Garnish with additional tarragon or lemon slices if desired. Serve and enjoy your refreshing vegan tuna tarragon pasta salad!
Tips
- Texture is Key: When mashing chickpeas, leave some whole to create a more authentic "tuna-like" consistency that mimics the original dish.
- Chill for Maximum Flavor: While the salad is delicious immediately, letting it sit in the refrigerator for 30 minutes allows the flavors to meld together beautifully.
- Fresh Herbs Matter: Use fresh tarragon if possible – it makes a world of difference in the overall flavor profile.
- Customize Your Creaminess: Adjust the vegan mayo to your preference. Start with less and add more if needed.
- Make It Your Own: Feel free to add extra vegetables like diced bell peppers or chopped pickles for additional crunch and flavor.
- Storage Tip: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 56g
Protein: 12g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
