Vegan Protein Pasta Salad

How to Make Vegan Protein Pasta Salad

1. 1

   Step 1: Cook the chickpea pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Add the chickpea pasta and cook according to package directions until al dente (usually 7–10 minutes), then drain and rinse under cold water to stop cooking and cool the pasta for the salad. Set aside in a large bowl to assemble later.

   For this step

   • 12 ozChickpea pasta (dry)
   • 1 tspKosher salt
   
2. 2

   Step 2: Prepare and grill the tempeh

   Slice the tempeh into bite-sized cubes or strips and pat dry. Toss the tempeh with 1 tablespoon of olive oil and a pinch of salt, then pan-sear or grill over medium heat until golden and crisp on all sides, about 3–4 minutes per side. Remove from heat and keep warm or cool slightly for the salad.

   For this step

   • 10 ozTempeh
   
3. 3

   Step 3: Prep the vegetables and greens

   Halve the cherry tomatoes and roughly fluff or coarsely chop the baby spinach if desired. Add the tomatoes and spinach to the bowl with the cooled pasta and gently toss to combine so the salad base is ready for dressing. This keeps the greens bright and prevents wilting when chilled.

   For this step

   • 1 1/2 cupsCherry tomatoes
   • 4 cupsBaby spinach
   
4. 4

   Step 4: Make the lemon-Dijon dressing

   In a small bowl or jar, whisk together the lemon juice, Dijon mustard, and the remaining 2 tablespoons of olive oil until emulsified. Taste and season with a pinch of salt, adjusting lemon or mustard as needed for brightness. The dressing should be tangy and lightly creamy to coat the pasta and greens.

   For this step

   • 3 tbspLemon juice (fresh)
   • 1 tspDijon mustard
   
5. 5

   Step 5: Assemble the salad

   Pour the dressing over the pasta, tomatoes, and spinach, then toss gently to coat everything evenly. Fold in the grilled tempeh so the protein is distributed throughout the salad, and adjust seasoning with more salt or lemon if needed. Serve immediately or chill for a firmer texture.
   
6. 6

   Step 6: Serve or pack for later

   Portion into bowls or airtight containers for lunches; the salad keeps well refrigerated up to 3 days and tastes great cold or at room temperature. If packing for later, keep dressing mixed in — the chickpea pasta holds up well and the tempeh stays pleasantly chewy and flavorful.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add the chickpea pasta and cook according to package directions until al dente (usually 7–10 minutes), then drain and rinse under cold water to stop cooking and cool the pasta for the salad. Set aside in a large bowl to assemble later.
2. Slice the tempeh into bite-sized cubes or strips and pat dry. Toss the tempeh with 1 tablespoon of olive oil and a pinch of salt, then pan-sear or grill over medium heat until golden and crisp on all sides, about 3–4 minutes per side. Remove from heat and keep warm or cool slightly for the salad.
3. Halve the cherry tomatoes and roughly fluff or coarsely chop the baby spinach if desired. Add the tomatoes and spinach to the bowl with the cooled pasta and gently toss to combine so the salad base is ready for dressing. This keeps the greens bright and prevents wilting when chilled.
4. In a small bowl or jar, whisk together the lemon juice, Dijon mustard, and the remaining 2 tablespoons of olive oil until emulsified. Taste and season with a pinch of salt, adjusting lemon or mustard as needed for brightness. The dressing should be tangy and lightly creamy to coat the pasta and greens.
5. Pour the dressing over the pasta, tomatoes, and spinach, then toss gently to coat everything evenly. Fold in the grilled tempeh so the protein is distributed throughout the salad, and adjust seasoning with more salt or lemon if needed. Serve immediately or chill for a firmer texture.
6. Portion into bowls or airtight containers for lunches; the salad keeps well refrigerated up to 3 days and tastes great cold or at room temperature. If packing for later, keep dressing mixed in — the chickpea pasta holds up well and the tempeh stays pleasantly chewy and flavorful.