Pasta Salad with Dijon Vinaigrette

Pasta Salad with Dijon Vinaigrette

Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Plant-based, quick and easy, vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 299 kcal
Author: Cindy Rainey

This pasta salad with dijon vinaigrette is simple to make with pasta, chickpeas, cherry tomatoes, fresh basil, and baby spinach.  Toss in the dijon vinaigrette for a full flavor.



  • 8 ounces pasta bite-sized

Dijon Vinaigrette

  • 1/4 cup white wine vinegar
  • 1 Tablespoon coconut aminos
  • 2 Tablespoons agave
  • 1 Tablespoon Tahini
  • 1 teaspoon dijon mustard
  • 1 Tablespoon water
  • 1/8 teaspoon ground black pepper

All the Rest

  • 1 15 ounce can chickpeas drained and rinsed
  • 20 cherry tomatoes halfed
  • 1/2 cup fresh basil thinly sliced
  • 2 cups baby spinach
  • 1 Tablespoon nutritional yeast
  • vegan parmesan cheese optional to garnish


  1. Boil pasta according to package directions.  Take off heat immediately when done and fun under cool water, set aside.

Dijon Vinaigrette

  1. Whisk together white wine vinegar, coconut aminos, agave, tahini, dijon mustard, pepper and water Set in fridge to cool.

Putting it all Together

  1. Toss together cooked pasta, chickpeas, basil, baby spinach, dressing and nutritional yeast. Sprinkle vegan parmesan on top if desired  

  2. Serve immediately or store in covered container for several days in the refrigerator.
  3. If meal prepping then portion into individual dishes. Cover  and store in fridge.   Take out when ready to eat. 

Nutrition Facts
Pasta Salad with Dijon Vinaigrette
Amount Per Serving
Calories 299 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 127mg 5%
Potassium 459mg 13%
Total Carbohydrates 56g 19%
Dietary Fiber 3g 12%
Sugars 10g
Protein 10g 20%
Vitamin A 39.6%
Vitamin C 29.3%
Calcium 4.7%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.