Cajun Caesar Pasta Salad

When the sun comes out, pasta salad is my go-to. Very little cooking required, makes a ton of food, and can be kept in the fridge for snacking. Today we’re making this Cajun Caesar Pasta Salad and it is delish! Crunchy romaine is tossed with chilled pasta, red onion, vegan parmesan and a vegan cajun caesar dressing. Then the whole thing is topped with crispy chickpeas and avocado slices. This pasta salad has the perfect amount of tang and zest. You’re going to love it!

Step One: Make the Cajun Chickpeas

While I LOVE a crouton in a caesar salad, I decided to swap the croutons for crispy chickpeas. They add some crunch, and they sneak in some protein and fiber.

To make them, add a drained can of chickpeas to a baking sheet and toss them in oil & cajun seasoning. Place them in the oven for 20 minutes, tossing halfway. Remove from the oven and allow to cool.

Step Two: Make the Caesar Dressing

I took my classic vegan caesar dressing and added in some cajun seasoning to give it some zip.

Here is what you need for the dressing:

• vegan mayo
• garlic
• dijon mustard
• dried parsley
• cajun seasoning
• pepper
• capers
• caper brine
• lemon juice

Add all of the dressing ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed and set aside.

TIP: I know a lot of people don’t like capers. But trust me, you will never know they are in there! Just add them!

Step Three: Assemble & Serve

When everything is prepped it is time to assemble. I recommend waiting to assemble until you are ready to serve. This will keep the romaine from wilting too much!

To assemble, add chilled pasta, chopped romaine, sliced red onion and vegan parmesan to a large bowl. Drizzle with the dressing and toss to coat. Top with the chickpeas & avocado, serve and enjoy.

I like this salad at room temperature, but you could also chill it. Again, just wait to add the romaine and avocado until right before serving!