Get ready to dig into a crave-worthy vegan tuna pasta salad that is perfect for a crowd! This creamy pasta dish features a flavorful "tuna" substitute made from chickpeas and hearts of palm and a tangy dressing to bring it all together. It comes together in under 20 minutes and makes a generous bowlful for many servings!
Whether you're meal-prepping for the week, whipping up a quick lunch, or impressing peeps at a picnic, this salad is for you.
It's a hit year-round at events like the big game, but it shines during warmer months when BBQs, picnics, and potlucks are in full swing.
It's the perfect no-fuss dish for summer gatherings, but let's be real-it's equally comforting in the middle of winter when you're dreaming of sunny days.
This recipe was inspired by a combination of Vegan Chickpea Tuna Salad, Vegan Tuna Sandwich, and Vegan Caesar Pasta Salad (a must-try if you haven't already).
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Why I Love This Recipe
- Creamy, tangy, and full of flavor.
- Easy to make in under 20 minutes.
- Perfect for picnics, potlucks, and meal prep. If you're looking for more no-fuss meals for outings or lunch boxes, check out my Mini Hummus and Veggie Pinwheels.
- Kid-approved and family-friendly.
- Customizable with different veggies.
Ingredients
- Hearts of Palm: Hearts of palm have a mild taste and slightly firm, flaky texture that adds a seafood vibe. Find them in the canned vegetable aisle, and opt for sustainably harvested or Rainforest Alliance-certified products to support responsible practices. Read more on the sustainability of hearts of palm from VegNews.
- Add the optional nori sheet when processing the chickpeas and hearts of palm for a touch of ocean-inspired flavor. If you don't have nori, dulse flakes found at Whole Foods or Amazon make a great substitute. Nori sheets are often available in the international aisle of most major grocery stores, and don't worry-they won't go to waste! You can use them in dishes like Vegan Sushi Bake or Vegan Caesar Salad. Highly recommend using them for the 'fishy' vibe.
See the recipe card for quantities and a list of all the ingredients.
Variations
- Use your favorite gluten-free pasta to make this recipe gluten-free.
- Add small diced apples for a great flavor contrast to the savory ingredients.
- Add a drizzle of sriracha or a pinch of red pepper flakes to amp up the heat.
- Mix in diced bell peppers or corn.
How To Make Vegan Tuna Pasta Salad
Here's the process. See the recipe card for more details.
Step 1: Cook the pasta according to package instructions, adding the frozen peas in the last 2 minutes. Drain, rinse with cold water, and set aside.
Step 2: In a food processor, blend the chickpeas, hearts of palm, and crumbled nori sheets until they have a chunky consistency.
Step 3: Whisk together vegan mayo, lemon juice, Dijon mustard, relish, dill, caper brine, Old Bay, and salt until smooth.
Step 4: Toss the pasta, chickpea mixture, veggies, fresh cracked pepper, and dressing until well-coated. Chill for 30 minutes, then serve and enjoy!
Top Tips
- Don't over-process the chickpeas, hearts of palm, and nori sheets. Pulse a few times - between 10-15 for the best consistency.
- Crumble the nori sheets well when adding to the food processor so that you don't have large chunks.
- Letting the salad rest in the fridge helps the flavors meld well, so don't skip it.
- When pasta salad chills for a long time, the flavors can mellow and become less pronounced. Let it sit at room temperature for a few minutes to bring the flavors back to life. If it feels a bit dry, refresh it with a little extra dressing if you have it. No dressing? Just drizzle on some olive oil and a little bit of lemon juice to brighten things up.
- This recipe makes a lot of pasta salad good for a crowd, so if you need to make less for a family, halve the recipe.
Serving Suggestions
- Serve as a main dish with a side of crusty bread or crackers.
- Scoop it into lettuce cups or serve it on top of a bed of crunchy lettuce.
- Use it as a filling for wraps for a hearty lunch.
- Pack it up for a picnic or potluck along with Angel Hair Pasta Salad for variety.
Recipe FAQS
Store leftovers in an airtight container in the fridge for 3-4 days. Before serving, give it a good stir and, if it feels dry, refresh it with a splash of lemon juice, a drizzle of olive oil, or a bit more dressing.
With the exception of pasta recipes like Vegan Lasagna With Tofu Ricotta, freezing isn't recommended as the texture of the pasta and dressing can change after thawing.
This salad is best served chilled or at room temperature, but if you prefer, you can enjoy it warm after allowing the flavors to meld for at least 30 minutes.
Traditional harvesting has contributed to deforestation and habitat loss, but many brands now use sustainable farming practices. Look for sustainably harvested or Rainforest Alliance-certified products (with a little green frog symbol) to enjoy hearts of palm responsibly.
Got a minute? I'd love for you to comment and rate Vegan Tuna Pasta Salad. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Tuna Pasta Salad
Equipment
Ingredients
- 16 ounces pasta shells
- ¾ cup frozen peas
- 1 15-ounce cans chickpeas drained and rinsed
- 4 hearts of palm cores
- ½-1 nori sheet crumbled; optional for 'fishy' flavor
- 1 cup vegan mayonnaise
- 4 tablespoons relish or finely diced dill pickles
- 2 tablespoons fresh lemon juice or red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh chopped dill
- 2 teaspoons caper brine
- 1 ½ tablespoons Old Bay Seasoning
- 1 teaspoon salt
- 1 cup carrots finely chopped or shredded
- ⅔ cup celery finely chopped
- ½ cup red onions finely chopped
- black pepper freshly cracked
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 2 minutes of cooking, add the frozen peas. Drain the pasta and peas, rinse with cold water, and set aside to cool.
- Prepare the Vegan Tuna: While the pasta is boiling, blend the chickpeas and hearts of palm in a food processor, pulsing several times until you get a chunky consistency. If using, crumble and add the nori sheet for a subtle "seafood" flavor.
- Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, relish, dried dill (or fresh dill), caper brine, Old Bay seasoning, and salt. Mix until smooth and well combined.
- Combine the Ingredients: Add the cooked pasta and peas, chickpeas mixture, carrots, celery, and red onions to a large mixing bowl. Pour the dressing over the salad, add freshly cracked pepper, and toss until evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasonings if needed. Garnish with extra dill or a sprinkle of Old Bay seasoning, if desired. Serve chilled as a side dish, light lunch, or meal prep option. This salad keeps well in the fridge for up to 3 days.
Reg says
I love to make this vegan tuna pasta salad for lunch and lunchboxes! The chickpeas and hearts of palm combo is great. I skip the nori sometimes, and it still comes out flavorful. I love it in my weekly rotation!