Vegan Caesar Pasta Salad with Fried Capers

Looking for a quick, healthy, and satisfying meal? This Vegan Caesar Pasta Salad with Fried Capers is ready in under 20 minutes and packed with plant-based nutrients. Featuring crispy fried capers, protein-rich chickpeas, and leafy greens like kale or spinach, this dish delivers a creamy, tangy, and umami-rich experience—without any dairy! Whether you’re searching for the best Vegan Caesar Pasta Salad with Fried Capers vegan spinach pasta salad, or a simple plant-based Caesar pasta recipe, this dish has you covered.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 20 minutes with simple ingredients.
• Nutrient-Packed: Loaded with fiber, protein, and vitamins from chickpeas, greens, and whole grain pasta.
• Dairy-Free & Vegan: A creamy Caesar dressing without any eggs or cheese.
• Crispy, Briny Goodness: Fried capers add an irresistible crunch and pop of flavor.
• Meal-Prep Friendly: Perfect for lunches, picnics, or quick weeknight dinners.
• Versatile & Customizable: Works well as a vegan high-protein pasta salad, vegan lemon Caesar pasta, or a gluten-free vegan pasta salad by swapping ingredients.

Favorite Alternatives

If you want to switch things up, here are some great pasta alternatives to try:

Zucchini Noodles: For a low-carb alternative, spiralized zucchini works beautifully with this dressing.

Chickpea Pasta: A high-protein, gluten-free option that pairs well with the creamy dressing. My favourite brand is the Chickapea Organic Pasta from Costco.

Lentil Pasta: Another protein-rich choice with a slightly firmer texture. My favourite brand is the Felicia brand from Costco.

Whole Wheat Pasta: Adds extra fiber and a hearty, nutty flavor.

Brown Rice Pasta: A great gluten-free option with a mild taste.

Pro Tips

• For extra protein, add baked tofu or tempeh.
• Want more crunch? Sprinkle with toasted breadcrumbs or sunflower seeds.
• Gluten-free option: Use chickpea or brown rice pasta.
• Make it a complete meal: Pair with roasted vegetables or a side of garlic bread for a delicious plant-based feast.

This Vegan Caesar Pasta Salad is creamy, crunchy, and packed with flavor. Whether you call it a vegan lemon Caesar pasta salad, vegan chickpea pasta salad, or a dairy-free Caesar pasta dish, one thing’s for sure—it’s a satisfying, wholesome meal that you’ll want to make again and again. Enjoy!

Quick and Easy Vegan Caeser Pasta Salad

Course: Dinner, 20-Minute MealsCuisine: AmericanDifficulty: Easy

20

minutes

Ingredients

• For the Dressing:

• 2 tbsp tahini

• 1 tsp spicy mustard

• 1/2 tsp lemon zest

• 2 tbsp lemon juice (to taste)

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 1-2 tbsp olive oil (optional, for added creaminess)

• 1-2 tsp maple syrup

• 3-4 tbsp water (adjust to desired consistency)

• For the Pasta:

• Fusilli (or any pasta of your choice)

• For the Fried Capers:

• 2 tbsp capers

• 1/2 tbsp olive oil

• For the Roasted Chickpeas:

• 1 can chickpeas (drained and rinsed)

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt and pepper, to taste

• For the Salad:

• Vegan Parmesan (to taste)

• 2-3 cups fresh spinach or kale, roughly chopped

• Fresh parsley, chopped (about 2 tbsp)

• Salt and pepper, to taste

Directions

• For the Chickpeas:
• Preheat the oven to 400°F (200°C).
• Drain and rinse the chickpeas, then pat them dry with a towel to remove excess moisture.
• Place the chickpeas on a baking sheet, drizzle with olive oil, and toss with garlic powder, smoked paprika, salt, and pepper.
• Spread the chickpeas in a single layer and roast for 25-30 minutes, shaking the pan halfway through, until they are golden and crispy.
• Remove from the oven and set aside.
• Cook the Pasta:
• Bring a pot of salted water to a boil and cook the fusilli according to the package instructions.
• Drain and rinse the pasta under cold water to stop the cooking process and set aside.
• Prepare the Dressing:
• In a small bowl, combine tahini, spicy mustard, lemon zest, lemon juice, minced garlic, maple syrup, salt, and pepper.
• Gradually add water, a tablespoon at a time, until you reach your desired dressing consistency (smooth and creamy).
• Optionally, stir in 1-2 tbsp olive oil for extra creaminess.
• Taste and adjust seasoning as needed.
• Fry the Capers:
• In a small pan, heat 1/2 tbsp olive oil over medium heat.
• Add the capers and fry them for about 2-3 minutes until they become crispy and golden. Be careful not to burn them.
• Remove from heat and set aside.
• Assemble the Salad:
• In a large mixing bowl, combine the cooked and cooled pasta, spinach or kale, fresh parsley, and vegan parmesan.
• Pour the prepared dressing over the salad and toss everything gently until well combined and evenly coated.
• Top and Serve:
• Sprinkle the crispy fried capers and roasted chickpeas over the salad for extra crunch and flavor.
• Add more vegan parmesan, salt, and pepper to taste.
• Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes