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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • Rotini pasta uncooked: 3 cups
  • Chickpeas cooked or canned, drained: 1½ cups
  • Sweet corn cooked or canned, drained: 1 cup
  • Red bell pepper diced: 1 cup
  • Red onion finely chopped: ½ cup
  • Vegan mayo: ½ cup
  • Lemon juice: 1 tbsp
  • Dijon mustard: 1 tsp
  • Salt: ½ tsp
  • Black pepper: ¼ tsp
  • Fresh parsley chopped: 2 tbsp

Method
 

  1. Cook pasta until al dente, about 10 minutes. Drain and rinse with cold water.
  2. In a small bowl, whisk vegan mayo, lemon juice, mustard, salt, and pepper.
  3. In a large bowl, combine pasta, chickpeas, corn, bell pepper, and onion.
  4. Pour dressing over salad and toss until everything is evenly coated.
  5. 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.