Spicy Pasta Salad
When you want something quick, satisfying, and beginner-friendly, this spicy pasta salad is here to save the day! Ready in less than half an hour, it is perfect for a last minute dinner, a backyard BBQ, or low effort meal prep.
This recipe is my love letter to busy people. I’m a new mom, a full time vegan content creator, and my third cookbook just released for pre-orders… Even with my love of cooking and all the knowledge and resources I have as a plant-based cook, I still have plenty of days when I don’t feel like spending hours in the kitchen.
Whether you’re a parent, a full-time student, a workaholic, or just a reluctant cook, recipes like this are a life saver! And speaking of my third book, PlantYou Quickies is full of vegan recipes that are quick and convenient, with allergy swaps throughout. PRE-ORDER NOW and get a FREE 6-month subscription to Plant Cooking Club as a huge thank you from me!
Why You’ll Love This Recipe
- Even when you account for the time it takes to cook pasta, the entire recipe comes together in 25 minutes with very realistic effort.
- This spicy pasta salad is an amazing mixture of nutrients. Chickpeas are great for protein and fiber, pasta takes care of carbs, you get your veggies, and a healthy dose of fats!
- This recipe yields 6 servings, perfect for meal prep, backyard barbecues, or dinner parties.
- The spicy creamy dressing is to die for! It marries the ingredients together, contributes to the texture of the salad, and tastes amazing.
- Talk about budget-friendly! Pasta, canned chickpeas, herbs, and a handful of fresh produce. Who says that easting healthy and delicious foods is out of reach on low budget?
Key Ingredients
- Giant shells are a great pasta choice for a salad! They fill with other ingredients, which means you get a little bit of everything in every mouthful.
- Chickpeas are an affordable and pantry-friendly source of plant-based protein.
- Cherry tomatoes add some bulk, fiber, and the taste of summer to your spicy pasta salad.
- Pickled peppers bring an acidic element to this recipe. It’s a bonus that they come in a jar and are therefore pantry-friendly too!
- Kale and parsley allow you to get your quota of greens for the day.
- Vegan yogurt and chili crisp combine into the most delicious, creamy dressing with a huge flavor profile!
Hack It!
- Use whatever greens and herbs you have on hand. This recipe works with dill, basil, spinach, arugula, even chard!
- If you have leftover produce in your fridge, throw it in. Bell peppers, broccoli, cucumbers… The possibilities are endless!
- I love big pasta shells because they “catch” other salad ingredients, but you can use other pasta shapes for this recipe too.
- Speaking of pasta, make your spicy pasta salad gluten-free with a single swap! Chickpea or lentil pasta is a great choice.
- Use any vegan yogurt, as long as it’s unsweetened. My favorite plant-based yogurt for salad dressings is Greek or Skyr style.
How to Make Spicy Pasta Salad
Step 1: Cook pasta according to packaging instructions. Drain and set aside to cool while you prepare the rest of the salad.
Step 2: Prepare the dressing. In a bowl or jar, add the yogurt, pepperoncino juice, maple syrup, olive oil, salt and pepper.
Step 3: Mix until you have a smooth dressing. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl it with a spoon to disperse it across the surface.
Step 4: Add pasta, chickpeas, veggies, greens, and vegan feta to a large bowl.
Step 5: Then, pour the dressing over top. It’s so satisfying!
Step 6: Toss and serve immediately. Store in the fridge in a sealed container for up to 4 days.
Frequently Asked Questions
Refrigerate for up to 4 days in a lidded container.
I’m not going to lie, it has a bit of a kick! The good news is that you can regulate exactly how much chili crisp to use in the dressing. Add more if you love the heat, or make it milder.
I always recommend thicker varieties for dressing. Try it with unsweetened coconut yogurt, Greek style vegan yogurt, or Skyr style (oat or soy).
More Plant-Based Pasta Salads
- Dill Pickle Pasta Salad
- Pesto Pasta Salad
- Creamy Vegan Pasta Salad
- Street Corn Pasta Salad
- Lemon Orzo Salad
While you’re waiting for your copy of Quikies, you can enjoy the recipes from the PlantYou Cookbook and Scrappy Cooking! You’ll find lots of recipes for every meal and every occasion, discover the low waste hacks, and fall in love with vegan cooking.
The Recipe: Spicy Pasta Salad
Ingredients
- 450 g large shell pasta (dry), cooked and cooled
- 1½ cups cherry tomatoes, quartered
- ½ cup pickled peperoncini peppers, sliced
- ¼ cup red onion, finely chopped
- 15 oz chickpeas, one can, drained and rinsed
- 1 bunch parsley, finely chopped
- ¼ cup vegan feta
Optional:
- 1 heaping handful kale, shredded
Dressing:
- 1 cup vegan yogurt, unsweetened
- 2½ tbsp pickled Peperoncino juice, or lemon juice
- 1 tsp maple syrup
- 1½ tbsp olive oil
- Salt and pepper, to taste
- 1-2 tbsp chili oil
Equipment
- Bowl or jar for the dressing
- Large mixing bowl
Instructions
- Cook the pasta according to package instructions. Drain and allow it to cool.
- Prepare the dressing. In a bowl or jar, add the yogurt, pepperoncino juice, maple syrup, olive oil, salt and pepper.
- Mix until a smooth dressing is formed. Just before adding to the pasta salad, drizzle the chili oil over the dressing and swirl it with a spoon to disperse it across the surface.
- Add all of the salad ingredients to a large bowl, and pour the dressing over the top. Toss and serve immediately. Store in the fridge in a sealed container for up to 4 days.
Notes
- Use whatever greens and herbs you have on hand. This recipe works with dill, basil, spinach, arugula, even chard!
- If you have leftover produce in your fridge, throw it in. Bell peppers, broccoli, cucumbers… The possibilities are endless!
- I love big pasta shells because they “catch” other salad ingredients, but you can use other pasta shapes for this recipe too.
- Speaking of pasta, make your spicy pasta salad gluten-free with a single swap! Chickpea or lentil pasta is a great choice.
- Use any vegan yogurt, as long as it’s unsweetened. My favorite plant-based yogurt for salad dressings is Greek or Skyr style.