We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

Enter Here

Vegan Pasta Salad

Try with Pinot Grigio! Shop Now


● 1 lb. macaroni noodles
● 1 (15 oz) can chickpeas, drained and rinsed
● 1 cup frozen peas, thawed
● 2 stalks celery, chopped
● 1 large red bell pepper, chopped
● 1/2 medium red onion, chopped
● 1/4 cup roughly chopped dill
● 1/2 cup unsweetened dairy-free yogurt
● 1/2 cup vegan mayonnaise
● 1/2 lemon, juiced
● 2 tsp. Dijon mustard
● 1 tsp. garlic powder
● Kosher salt and freshly ground black pepper, to taste

Cooking Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook macaroni according to package directions. Drain macaroni and rinse with cold water.

2. In a large bowl, using the tines of a fork, coarsely mash chickpeas. Add macaroni, peas, celery, bell pepper, red onion and dill. Mix in yogurt, mayonnaise, lemon juice, mustard and garlic powder until combined. Season with salt and pepper.

3. Store refrigerated in an airtight container until ready to serve.