Tuna Pasta Salad with Sweet Corn Recipe
Tuna pasta salad with sweet corn sounds like a classic, but here we’re flipping it vegan, fresh, and unapologetically fabulous.
The pasta gives you carbs that whisper “comfort,” while sweet corn adds sunshine-level sweetness you didn’t know your life needed.
Instead of tuna, we use chickpeas because nobody wants fishy vibes ruining your lunch when cruelty-free tastes just as good.
Tangy vegan mayo and zesty seasonings create a creamy dressing that clings to every bite like your favorite high-waisted leggings.
This salad works as lunch, dinner, or a secretly smug potluck contribution proving plants always outshine the seafood aisle.
Tuna Pasta Salad with Sweet Corn Recipe
A creamy vegan pasta salad with chickpeas, sweet corn, veggies, and zesty dressing—deliciously satisfying and perfect for any occasion.
Ingredients
Method
- Cook pasta until al dente, about 10 minutes. Drain and rinse with cold water.
- In a small bowl, whisk vegan mayo, lemon juice, mustard, salt, and pepper.
- In a large bowl, combine pasta, chickpeas, corn, bell pepper, and onion.
- Pour dressing over salad and toss until everything is evenly coated.
- Garnish with parsley and chill before serving.
Notes
Nutritional Values (per serving)
- Calories: 365
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 13g
Vitamins and Minerals (per serving)
- Vitamin C: 24%
- Vitamin A: 9%
- Iron: 15%
- Folate: 18%
- Calcium: 10%
Additional Notes/Tips
- Add diced cucumbers for extra crunch.
- Swap parsley for fresh dill to change the flavor profile.
- Make ahead and refrigerate—flavors deepen after a few hours.
