Spicy jalapeño ranch dressing, savory grilled tofu, and crisp fresh veggies. This vegan pasta salad is packed with flavor and is the ultimate summer BBQ dish that nobody will believe is dairy-free and gluten-free. It comes together in 45 minutes, and the leftovers are dangerously good.
What makes this pasta salad different
- The dressing is simply delicious: homemade jalapeño ranch made with cashews, fresh jalapeños, and herbs. Creamy, spicy, and good enough you'll want to drizzle it on everything (pizza, grain bowls, salads, etc.)
- Chickpea pasta: higher in protein and fiber than traditional pasta, and holds up well as it's tossed with all the extra goodness.
- Hot tofu on cold pasta: the contrast of warm, crispy grilled tofu against the cold, creamy pasta salad is what takes this from good to absolutely irresistible.
- Meal prep approved: the pasta salad gets even better as the flavors meld together. Pack it confidently for quick but nutritious lunches on the go.
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Vegan jalapeño ranch pasta salad ingredients
A delicious combination of fresh ingredients that come together to create a crave-worthy dish. Here's what goes into the bowl.
Pasta salad
- Gluten-free chickpea pasta: I use Banza cavatappi. The spiral shape is fun and is the perfect thickness for being dressed and loaded. Any spiral-shaped pasta works.
- Green bell pepper: adds a satisfying crunch and a mild sweetness that balances the heat of the dressing.
- Cucumber: diced for freshness and crunch. I've used mini, slicing, and English cucumbers - all work well, use your favorite.
- Cherry or grape tomatoes: halved for a burst of sweet, juicy flavor in every bite.
- Red onion: adds a sharp, slightly peppery bite. Dice finely so it doesn't overpower the other ingredients.
- Dill pickles: my favorite addition to any salad. They add a bright, vinegary tang and salty depth that make the whole dish pop.
- Fresh cilantro: adds a bright herbaceous flavor. If cilantro tastes like soap to you (I'm sorry), feel free to omit.
Grilled tofu
- Extra-firm tofu: drained, patted dry, and cubed into bite-sized pieces.
- Avocado oil: added to the grill pan to prevent sticking and add moisture to the tofu, helping it get golden and crispy. Its high smoke point makes it ideal for grilling at medium-high heat.
- Garlic powder, salt, and black pepper: simple seasoning that lets the tofu get beautifully grilled without overpowering the other flavors.
Jalapeño ranch dressing
- Homemade jalapeño ranch: adds tons of flavor and holds the salad together. Head to the jalapeño ranch dressing recipe for the complete ingredient list and instructions.
How to make jalapeño ranch pasta salad with grilled tofu
1. Make the jalapeño ranch dressing
Prepare the homemade jalapeño ranch dressing first and refrigerate while you prep the rest. The dressing being chilled is key to great flavor.
2. Cook the pasta
Cook your pasta according to package instructions. Once cooked, strain and rinse thoroughly with cold water. This is especially important with chickpea pasta to prevent it from becoming slimy. Pat the pasta dry with a clean dish towel or paper towel before adding it to the bowl.
3. Prep the veggies
While the pasta cools, dice the green pepper, cucumber, red onion, and pickles. Halve the cherry tomatoes and roughly chop the cilantro. Add everything to a large bowl and toss together.
4. Add the pasta
Add the cooled, dried pasta to the bowl with the vegetables and toss to combine. Place in the fridge to chill while you prepare the tofu.
5. Grill the tofu
Heat a grill pan over medium heat and add avocado oil. Season the cubed tofu with garlic powder, salt, and black pepper. Add to the pan and cook undisturbed for 3-4 minutes until golden and slightly charred. Toss and cook for another 3-4 minutes until crispy on all sides.
6. Assemble and serve
Remove the pasta salad from the fridge and top with grilled tofu. If serving immediately, drizzle generously with jalapeño ranch and toss to combine. If meal prepping, keep the dressing and tofu separate and add just before eating for the best flavor and texture.
A few tips before you toss
- Rinse the pasta well: don't add hot pasta directly to the veggies. Rinse thoroughly with cold water to stop the cooking process and keep the pasta from congealing.
- Pat the pasta dry: After rinsing, gently pat dry with a clean dish towel or paper towel to prevent it from becoming slimy when stored with the vegetables.
- Use a large bowl: you need room to toss everything evenly. A large bowl makes assembly so much easier and ensures every bite has a little bit of everything.
- Chill before serving: This pasta salad is best served cold. Give it at least 30 minutes in the fridge before serving for the best flavor and texture.
- Add the dressing just before serving: if making ahead, keep the dressing separate and drizzle just before eating. This keeps the pasta from absorbing all the dressing and becoming dry.
Ways to make it your own
- Beans: add a cup of black beans or chickpeas for extra protein and fiber.
- Greens: toss in a handful of crisp romaine, microgreens, or fresh spinach for added texture and green goodness.
- Veggies: grilled corn, zucchini, or fresh broccoli all work well. Customize with your favorite or whatever looks best at the market/grocery store.
- Healthy fats: add diced avocado or hemp seeds just before serving.
- Protein swap: not a tofu fan? Substitute with soy curls, marinated tempeh, vegan bacon bits, or vegan pepperoni. The salad is also delicious without any added protein.
- Extra spicy: add banana peppers, pickled jalapeños, or freshly diced jalapeños for an extra kick.
- Store-bought ranch: short on time? Swap the homemade dressing for your favorite store-bought vegan ranch. Make it Dairy-Free did a helpful vegan ranch taste test that's worth checking out.
Serving and storing vegan jalapeño ranch pasta salad
This pasta salad is best served chilled and works beautifully as both a main course and a side dish.
Serving ideas
- As a main: serve in a bowl with a side of crusty bread or crispy roasted potatoes for a complete meal.
- As a side: pairs perfectly with vegan burgers, vegan BLT sandwiches, or anything coming off the grill.
- For a crowd: double the recipe and bring it to your next BBQ or potluck. It travels well and tastes even better after a few hours on ice.
Storage
- Pasta salad: store in an airtight container in the fridge for up to 3-4 days. Keep the dressing and grilled tofu separate and add just before serving for the best texture and flavor.
- Jalapeño ranch dressing: stores in the fridge for up to one week. It will naturally thicken over time. To thin, add a small splash of water and stir.
- Grilled tofu: store separately in an airtight container for up to 5 days.
More vegan summer salads you'll love
- Easy Vegan Chopped Salad Pizza Recipe
- Vegan BLT Pasta Salad
- Easy Spinach Strawberry Salad with Balsamic
- Vegan Caesar Salad with Chickpeas and Tofu
- Easy Vegan Greek Salad with Chickpeas and Vegan Feta
📋 Recipe
Vegan Jalapeno Ranch Pasta Salad with Grilled Tofu
Equipment
- large mixing bowl
- Grill pan or skillet
- 3 or 5 quart pot for pasta
- Cutting board and knife
Ingredients
Pasta Salad
- 8 oz Banza gluten-free chickpea cavatappi pasta
- 1 medium green pepper, diced
- 1 medium/large cucumber, peeled and diced or use 2-3 mini cucumbers
- 1 cup cherry or grape tomatoes, halved
- ½ cup red onion, diced
- ½ cup pickles, diced
- ½ cup fresh cilantro, chopped just the leaves, no stems
Grilled Tofu (optional)
- 1 15 oz block of extra-firm tofu, cubed into bite-sized pieces
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-1 ½ tablespoons avocado oil
Instructions
- Make the jalapeño ranch dressing first and refrigerate while you prep the rest.
- Cook pasta according to package instructions. Strain and rinse thoroughly with cold water. Pat dry with a clean dish towel or paper towel to prevent sliminess. Add to a large bowl.
- Dice the green pepper, cucumber, red onion, and pickles. Halve the cherry tomatoes and roughly chop the cilantro. Add to the bowl with the pasta and toss to combine. Refrigerate while you prepare the tofu.
- Heat a grill pan over medium heat and add avocado oil. Season the cubed, bite-sized tofu with garlic powder, salt, and black pepper. Add to the pan and cook undisturbed for 3-4 minutes until golden. Toss and cook for another 3-4 minutes until crispy on all sides
- Remove the pasta salad from the fridge. If serving immediately, drizzle generously with jalapeño ranch and top with grilled tofu and fresh cilantro. If meal prepping, keep the dressing and tofu separate and add just before eating.
Notes
- Tofu: if your tofu is still wet after patting dry, press for 10-15 minutes to remove excess water.
- Dressing: store separately and add just before serving for the best texture and flavor.
- Storage: pasta salad keeps in the fridge for up to 3-4 days. Grilled tofu stores separately for up to 5 days. Jalapeño ranch keeps for up to one week.
If you made this vegan jalapeño ranch pasta salad, I'd love to hear your thoughts! Leave a star rating below and let me know how it went. xo, Morgan
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