This Pasta Salad with Roasted Cauliflower, Chickpeas, and Creamy Roasted Garlic Tahini Dressing is bursting with bold, savory flavor — and it just happens to be 100% vegan, making it a perfect Meatless Monday option.
Fresh, hearty, and incredibly satisfying, this is the kind of pasta salad you’ll find yourself making on repeat all spring and summer long.
Why You’ll Love This Vegan Pasta Salad
I absolutely love salads during the warmer months. After a long, hot day of work or play, there’s nothing better than something fresh, colorful, and already waiting in the fridge.
What makes this recipe especially weeknight-friendly is that most of the ingredients are pantry staples. With just a few fresh items, you can throw this together quickly — or even better, make it ahead and enjoy stress-free dinners all week long.
I often prep a few different salads on the weekend so I always have grab-and-go meals ready. Total lifesaver.
How to Make Pasta Salad with Roasted Cauliflower
1. Cook the Pasta
Cook the pasta according to package directions in well-salted boiling water. This is your only chance to season the pasta itself, so don’t skimp on the salt.
Once cooked, drain and rinse under cold water to stop the cooking. Toss with a little olive oil to prevent sticking and transfer to a large bowl.
2. Roast the Cauliflower
While the pasta cooks, cut the cauliflower into florets. Toss with olive oil, garlic, salt, and pepper, then roast at 400°F (200°C) for 15–20 minutes, until tender-crisp and lightly golden. Set aside to cool.
3. Assemble the Salad
Add the chickpeas, roasted cauliflower, artichoke hearts, sun-dried tomatoes, roasted red peppers, and chopped basil to the bowl with the pasta.
4. Make the Tahini Dressing
Add all dressing ingredients to a blender and blend until smooth and creamy.
5. Toss & Season
Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust with additional salt and pepper as needed.
Enjoy immediately, or refrigerate and let the flavors meld — it gets even better with time.
Ingredient & Health Notes
- Cauliflower: Roasting brings out its natural sweetness while adding fiber and antioxidants.
- Chickpeas: A great plant-based protein that makes this salad filling and satisfying.
- Tahini: Made from ground sesame seeds, tahini adds healthy fats, calcium, and a rich, nutty depth.
- Sun-Dried Tomatoes & Artichokes: These pantry heroes add umami, brightness, and a Mediterranean vibe without extra prep.
- Fresh Basil: Lifts the entire dish with a pop of freshness — don’t skip it if you can help it.
What Is Tahini?
Tahini is a paste made from ground sesame seeds and is commonly used in hummus. If you love hummus, chances are you’ll love tahini. It has an earthy, nutty flavor, similar to nut butter but without the sweetness.
Where Can You Find Tahini?
Most grocery stores carry tahini. Check the international or Asian foods aisle, or grab it online if you can’t find it locally.
Pro Tips for the Best Pasta Salad
- Make it ahead: This salad keeps beautifully for up to 4 days in the fridge.
- Room-temp serving: Let it sit out for 10–15 minutes before serving for the best flavor.
- Extra creamy: Add a splash of warm water to the dressing if it thickens too much after chilling.
- Gluten-free option: Swap in your favorite gluten-free pasta.
What to Serve With This Pasta Salad
Food Pairings
- Grilled vegetables or veggie skewers
- Warm pita or flatbread with hummus
- Simple green salad with lemon vinaigrette
- Grilled tofu or marinated tempeh
Wine Pairings
- Sauvignon Blanc: Bright acidity cuts through the creamy tahini
- Pinot Grigio: Light, crisp, and refreshing
- Dry Rosé: Perfect for warm-weather meals
Non-Alcoholic Drinks
- Sparkling water with lemon or cucumber
- Iced green tea
- Fresh mint lemonade
Make This Recipe Your Own
This vegan pasta salad is incredibly versatile. Add olives, swap in spinach or arugula, or sprinkle with toasted pine nuts for extra texture. It’s one of those recipes that adapts beautifully to what you have on hand.
Ready to Try It?
If you make this Pasta Salad with Roasted Cauliflower and Creamy Tahini Dressing, I’d love to hear how it turned out!
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Fresh, flavorful, and perfect for busy weeks — this one is a keeper!
More Fresh Recipes to Try
- Broccoli Pasta Salad
- Easy Lemon Basil Pasta Salad Recipe
- Mediterranean Roasted Vegetables (An Easy, Flavor-Packed Side Dish)
Equipment
- Equipment
- Large Pot
- Baking sheet
- Parchment paper (optional)
- Large mixing bowl
- Blender or food processor
- Chef’s knife
- Cutting board
Ingredients
Pasta Salad
- 8 ounces dry pasta spirals
- 1 head cauliflower cut into florets
- 1 teaspoon minced fresh garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1 6-ounce jar marinated artichoke hearts, quartered
- ½ cup roasted red peppers diced
- ½ cup julienned sun-dried tomatoes marinated in oil
- 5 –6 large fresh basil leaves chopped
Roasted Garlic Tahini Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 1 teaspoon grain mustard
- 1 tablespoon honey or maple syrup for fully vegan
- 4 –5 cloves roasted garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package directions in boiling salted water. Drain, rinse under cold water, and toss with a small amount of olive oil to prevent sticking. Transfer to a large bowl and set aside.
Roast the cauliflower:
- Toss the cauliflower florets with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet and roast for 15–20 minutes, or until tender-crisp and lightly golden. Remove from oven and let cool.
Assemble the salad:
- Add the chickpeas, roasted cauliflower, artichoke hearts, sun-dried tomatoes, roasted red peppers, and chopped basil to the bowl with the pasta.
Make the dressing:
- Add all dressing ingredients to a blender or food processor and blend until smooth and creamy.
Combine:
- Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and enjoy!
Notes
- Make it vegan: Swap honey for maple syrup or agave.
- Meal prep friendly: This salad keeps well in the fridge for up to 4 days.
- Extra protein: Add white beans or lentils for an even heartier dish.
- Serving tip: Delicious served chilled or at room temperature — perfect for potlucks and picnics.
Nutrition
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