Vegan Chicken Caesar Pasta Salad
Craving something creamy, tangy & satisfying? This Vegan Chicken Caesar Pasta Salad is loaded with plant protein, tossed in a tahini Caesar dressing, and perfect for easy lunches!
Ingredients
Salad Components
- 1 large head romaine lettuce chopped (about 8-10 cups)
- 10 ounces Morning Star Chik'n Strips see notes for substitutions
- 2 ounces vegan parmesan optional - substitute nutritional yeast
- fresh black pepper
- 6 ounces short pasta of choice- like rotini, elbows, penne or shells
Vegan Caesar Dressing (may substitute ¾cup storebought)
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers chopped small
- 1 tablespoon caper juice
- 1-2 cloves garlic minced or pressed
- ½ teaspoon dijon mustard
- ½ tablespoon nutritional yeast
- 1 teaspoon vegan Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2-3 tablespoons water
Instructions
Make the dressing
- To a blender, add all the dressing ingredients and process on medium speed until everything is smooth and no garlic chunks remain. Taste and add more salt or lemon to taste.
Cook the pasta & chik'n
- Boil your pasta until al dente, then rinse with cool water to stop the cooking. Cook your chik’n strips per the package (air fry or pan-fry for max flavor!). Roughly chop if needed.
Assemble the Salad
- To a large bowl, add the lettuce, cooked pasta & chik'n, dressing and toss well to coat everything with dressing. Grate the parmesan over top if using and crack fresh pepper over the whole salad. Best enjoyed fresh!
Notes
Morning Star Chik'n Strip Substitutes-
- Air Fried Tofu
- Crispy Pickle Tofu
- Chickpeas, edamame or other bean of choice
- Pan fried soy curls
- Your favorite vegan chicken substitute!