Vegan Pasta Salad for Shavuot | The Jewish Week | Food & Wine

Vegan Pasta Salad for Shavuot

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Vegan Pasta Salad for Shavuot

This dressing of this satisfying and delicious vegan pasta salad is both creamy and dairy-free making it a great dish to serve for Shavuot. It salad stays true to the “milk-y” theme of the holiday while using plant based milks.

The chickpeas, corn, and pasta make the salad satiating, while the red and yellow peppers add color and crunch. The olives add a touch of salt to please. The dressing is tomato-based with a small amount of tahini to make it creamy.

This salad can be made a few hours in advance of your meal or even a day ahead. It can be served cold or at room temperature. Serve as a side dish or as a main dish.

Servings & Times
  • Serves 8


Cutting board



Large salad bowl

Small salad bowl


Cooking tray


1 lb of chifferi pasta, uncooked

1 large red bell pepper

1 large yellow bell pepper

1 cup of corn kernels

1 15.5 oz can garbanzo beans

½ cup of large pitted black olives

Olive Spray Oil


4 cloves garlic

4 ripe tomatoes

2 Tbs dijon mustard

2 tsp tahini

1 tsp salt

1 Tbsp sugar

8 Tbsp lemon juice


Prepare pasta:

  1. Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until just el dente (overcooking pasta never works and especially does not work for pasta salad)
  2. Meanwhile, spray a cookie sheet with an olive spray oil
  3. When the pasta is finished, drain it in a colander, but do not rinse the pasta
  4. Spread out flat on cookie sheet evenly to cool (you do not want the pasta to clump together)
  5. Allow to cool for 20 min, using your hands to move the pasta around on the cookie sheet to keep it from clumping or sticking

Meanwhile, prepare the vegetables and legumes:

  1. Cut the bell peppers into small diced sized pieces
  2. Rinse the garbanzo beans 2-3 times
  3. Slice each whole olive in fourths
  4. Mix all together in a salad bowl and set aside

Then, Prepare the dressing:

  1. Place garlic, cut tomatoes, tahini, lemon juice, salt and sugar into blender until smooth
  2. Set aside
  3. Mix together
  4. Gently mix (read do not mush) the pasta, vegetables and dressing.

To serve:

Garnish with herbs

Reprinted with permission from The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals