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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: 299kcal
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.
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  • 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


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

Dijon Vinaigrette

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

Putting it all Together

  • Toss together cooked pasta, chickpeas, basil, baby spinach, dressing and nutritional yeast. Sprinkle vegan parmesan on top if desired  
  • Serve immediately or store in covered container for several days in the refrigerator.
  • If meal prepping then portion into individual dishes. Cover  and store in fridge.   Take out when ready to eat. 


Calories: 299kcal | Carbohydrates: 56g | Protein: 10g | Fat: 3g | Sodium: 127mg | Potassium: 459mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1980IU | Vitamin C: 24.2mg | Calcium: 47mg | Iron: 2.2mg