green pea pasta salad in a bowl

This vegan Green Pea Pasta Salad is a lovely spring recipe that comes together easily while offering big, bright flavors. The combination of green peas and cannellini peas provides a good amount of plant protein that contrasts tender pasta noodles in a scrumptious way. For the dressing, the zest and juice of two whole lemons provides a beautiful hit of acidity while fresh parsley and dill offer a gorgeous pop of herbal freshness.

pasta, beans, and peas in a pot
fresh herbs over top before mixing into the dish

INGREDIENTS OVERVIEW

Traditionally, a pasta salad recipe like this would pair famously with Parmesan cheese but, because we keep things vegan around here, we’ll be using a hefty sprinkling of nutritional yeast. This offers a deeply savory, nutty, and cheesy flavor that works perfectly. My final secret weapons are a touch of mustard and a splash of rice vinegar and tamari. These are my go-to ingredients for helping to round out dishes, making them feel complete and totally delicious. As for the pasta shape, I love this style and brand, but any shape that is bite-sized and cute will work!

GREEN PEA PASTA SALAD PROCESS

This vegan green pea pasta salad recipe is very approachable. While you cook the pasta, you can gather all of the other ingredients and get them ready. Then, right when the pasta is done cooking, you throw in the frozen peas for just a flash until bright green, and then you drain them with the noodles. Back into the pot they both go and then you add the cannellini beans along with some raw garlic and seasonings. Once things chill out a bit, you will transfer the seasoned noodles to a large mixing bowl and add the fresh herbs and lemon zest and juice. Toss to combine and you can then serve this vegan pasta salad recipe warm or chilled! It’s great either way.

final green pea pasta salad in a bowl

ENJOY THIS GREEN PEA PASTA SALAD

And that’s it y’all—easy peasy! I hope that you like this vegan green pea pasta salad recipe. It is particularly nice to enjoy on a beautiful spring day to share with friends. If you do try this recipe out, please let me know in the comments below. Thank you for being here and happy cooking!

-Timothy

IF YOU LIKE THIS RECIPE, TRY THESE:

Kimchi Salad

Chickpea Avocado Salad

Creole Potato Salad

vegan green pea pasta salad in a bowl
5 from 2 reviews

Green Pea Pasta Salad

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Timothy Pakron
This bright and flavorful Green Pea Pasta Salad is a lovely spring recipe. It's easy to make, offers lots of protein, and is totally vegan.
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Ingredients

  • 1 pound pasta, mezze rigatoni or desired shape*
  • 1 pound frozen peas
  • 2 cloves garlic, peeled and left whole
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes
  • ⅓ cup olive oil
  • 15 ounces cannellini beans, drained and rinsed (1 can)
  • ½ cup nutritional yeast
  • 2 teaspoons rice vinegar, or plain
  • 1 teaspoon tamari, or soy sauce
  • 2 teaspoons dijon mustard, or whole grain
  • 2 large lemons
  • 1 bunch parsley, rinsed well and roughly chopped
  • 1 bunch dill*, rinsed well and roughly chopped

Instructions 

  • Cook the pasta: Fill a large pot with water, salt generously, mix well, and bring to a boil. Once at a boil, throw in the pasta and mix well. Cook according to the instructions on the box, stirring every so often to prevent sticking.
  • Add the peas and drain: When the pasta is cooked to perfection, toss in the peas. Cook for only a few seconds and then strain the pasta and the peas into a colander and return to the stove with the heat off.
  • Season the peas and pasta: Microplane the garlic cloves directly into the pot (or you can mince them on a cutting board and add them). Then add in the salt, pepper, red pepper flakes, and olive oil. Toss well to coat everything evenly. Then throw in the cannellini beans, nutritional yeast, rice vinegar, tamari, and dijon mustard. Toss again and transfer to a large serving bowl.
  • Add the fresh ingredients: Once the pasta salad has cooled down a bit, add in the juice and zest of both lemons, along with parsley and dill. Mix well to combine and give it a taste. Add more salt and pepper, if needed, and enjoy immediately or serve chilled.

Notes

Ideally, you want to use a bite-sized noodle that works well with collecting ingredients. The tubular shape of the small rigatoni featured here works nicely, but you could also use cavatappi or penne. This is up to you and really, any shape will be just fine.
If you don’t have dill or would prefer to not use it, that’s ok! The parsley will be just fine on its own. Just make sure to use the whole bunch! The more herbs the better, in my opinion.
Nutrition Information
Calories: 527kcal, Carbohydrates: 84g, Protein: 20g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 626mg, Potassium: 490mg, Fiber: 12g, Sugar: 7g, Vitamin A: 638IU, Vitamin C: 50mg, Calcium: 91mg, Iron: 4mg