Is it even summer without a refreshing pasta salad? Cold, vibrant veggies tossed with gluten-free pasta in a delectable dressing – what's not to love? This vegan jalapeno ranch pasta salad with grilled tofu is a summer dream come true. It's spicy, creamy, and SO satisfying – perfect for picnics, BBQs, or quick weeknight dinners!
Why You'll Love This Recipe
- Flavor: The combination of creamy ranch, spicy jalapenos, and savory tofu creates a flavor profile that's both intriguing and comforting.
- Nutrient-packed: Chickpea pasta, fresh veggies, and protein-rich tofu come together to make a balanced meal that keeps you energized and satisfied.
- Easy: With simple ingredients and steps, this recipe is perfect for newbies or experts!
- Perfect for Meal Prep: Prep ahead and store in the fridge in an airtight container for easy lunches!
Craving more salad recipes? Be sure to add these easy vegan salad recipes to your must-make list:
- 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
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Ingredients
To make this vegan jalapeno ranch pasta salad, gather the following ingredients:
- Gluten-free pasta: I used Banza Chickpea Cavatappi in this dish, but any spiral-shaped pasta will work (like brown rice fusilli or rotini pasta) – feel free to substitute your favorite brand or shape.
- Green pepper: I love green bell peppers in this recipe, but feel free to substitute with any color (orange, yellow, red) or a combination of your favorite bell pepper.
- Diced cucumber adds the perfect amount of balance and freshness.
- Cherry or grape tomatoes add a burst of sweet, juicy flavor.
- Diced red onion is used for a sharp, slightly peppery savory flavor.
- Dill pickles add a bright, vinegary tang and salty depth to the salad.
- Fresh cilantro adds a bright, fresh citrus flavor that enhances the dish. If cilantro tastes like soap to you, feel free to omit it!
- Grilled tofu: extra-firm or firm tofu, garlic, salt, pepper, and avocado oil. Optional, but recommended for a boost of protein, and hearty flavors.
For complete step-by-step instructions and the full ingredient list, scroll to the recipe card below.
Variations
- Beans: Add a cup of black beans or chickpeas for a boost of protein and fiber.
- Greens: Add chopped crisp greens, microgreens, or fresh spinach.
- Veggies: Grilled corn, zucchini, and fresh broccoli are great additions. Customize the salad with your favorite veggies!
- Healthy fats: Add hemp seeds or diced avocado.
- Tofu: Substitute with vegan bacon bits, soy curls, vegan pepperoni, marinated tempeh, or omit. The salad is delicious with or without it!
- Extra spicy: Add banana peppers, pickled jalapenos, or freshly diced jalapenos.
- Store-bought ranch: If you have a favorite store-bought vegan ranch dressing, you can skip the homemade ranch and use that instead! For those looking for a ready-made option, Make it Dairy-Free did a vegan ranch taste test that might be helpful!
Top tips for making the best pasta salad
- Rinse pasta - Whatever you do, don't add hot pasta to the diced veggies! When straining your pasta, rinse it thoroughly with cold water. This helps the pasta keep its al dente texture and prevents it from congealing.
- Pat dry - This might seem odd, but using a clean dishcloth or paper towel to gently pat the pasta dry is the best way to prevent chickpea pasta from becoming slimy when stored with other veggies.
- Large bowl - Prep in a large bowl so it's easy to toss the pasta salad and ensure the veggies are evenly spread throughout.
Serving & storing suggestions
This vegan ranch pasta salad is best served chilled. It's a versatile dish that can be enjoyed on its own or as a side dish. Here are a few serving ideas:
- As a main course: Add pasta salad to a bowl with a side of crusty bread or roasted potatoes for a complete meal.
- As a side dish: Pair a small bowl with vegan burgers or vegan BLT sandwiches.
- Meal prep: This salad keeps well in the fridge for up to 3-4 days, making it an excellent option for meal prepping. Store the grilled tofu and the dressing separately and add just before serving.
The homemade ranch will last for about a week in the fridge. It will naturally thicken over time, so add a splash of water and mix well to reach the desired consistency.
📋 Recipe
Vegan Jalapeno Ranch Pasta Salad with Grilled Tofu
This vegan jalapeno ranch pasta salad with grilled tofu is a summer dream come true. It's spicy, creamy, and SO satisfying – perfect for picnics, BBQs, or quick weeknight dinners!
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 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
- First, make the jalapeno ranch dressing and set aside.
- Next, cook pasta according to package instructions.
- While the pasta cooks, prepare the veggies: dice/chop green pepper, cucumber, tomatoes, onion, pickles, and cilantro. Add all ingredients to a large bowl and toss together.
- Once pasta is done cooking, strain and rinse with cold water. Rinse the pasta very well (especially if using chickpea pasta). After draining, gently pat the pasta dry with a clean dishcloth or paper towel. This prevents the pasta or veggies from becoming soggy.Add the pasta to the bowl with the veggies and toss to combine. Place in the fridge to chill.
- Optional: Finally, make the tofu. Drain and pat dry a block of tofu and cut into bite-sized pieces. Add to a bowl and season with salt, garlic granules/powder, and black pepper. Heat a grill pan or skillet over medium-low heat. Add about a tablespoon of avocado oil. Once hot, add the tofu and drizzle with another splash of avocado oil. Let cook undisturbed for 3-4 minutes, then toss and cook for another 3-4 minutes. Continue cooking until the tofu is crisp and golden brown.
- To serve: add jalapeno ranch to the pasta salad, top with grilled tofu and enjoy!
Notes
Store the pasta salad in the fridge for 3-4 days. Store the grilled tofu and the dressing separately and add just before serving.
The homemade ranch will last for about a week in the fridge. It will naturally thicken over time, so add a splash of water and mix well to reach the desired consistency.
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