Vegan Caesar Pasta Salad
A creamy, tangy, and satisfying vegan Caesar pasta salad made with crisp romaine, perfectly cooked pasta, crunchy herbed croutons, and a bold plant-based Caesar dressing. Quick, wholesome, and meal-prep friendly!
Equipment
- 1 large mixing bowl
- 1 Baking Sheet
- 1 Blender or Food Processor
- 1 Saucepan (for boiling pasta)
- 1 strainer (for draining pasta)
- Measuring Cups & Spoons
- Chef’s knife & cutting board
Ingredients
Vegan Cheesy Herb Croutons
- 1 loaf crusty bread such as ciabatta, cubed
- 3 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp dried basil
- ½ tsp salt
Vegan Caesar Dressing
- ½ cup vegan mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp capers
- Juice of 2 lemons about 2 tbsp
- 2 tbsp nutritional yeast
- 1 garlic clove
- ¼ tsp salt
- Pinch of black pepper
Salad Base
- 1 head romaine lettuce chopped
- 16 oz pasta your choice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil, then add your favorite pasta and cook until just al dente, following the package directions. Stir occasionally to prevent sticking, and taste a piece near the end for doneness. Once ready, drain the pasta in a colander and immediately run it under cold water to stop the cooking process and help it cool quickly. Set aside to fully cool while you prepare the other components.
- Prepare the Bread Cubes: While the pasta is cooking, take your loaf of crusty bread—ciabatta works beautifully for this—and cut it into bite-sized cubes. Aim for even-sized pieces so they toast at the same rate. Place them in a large mixing bowl where you’ll be able to coat them thoroughly with oil and seasonings.
- Season the Croutons: Drizzle the olive oil generously over the bread cubes, tossing gently with your hands or a spatula to ensure every piece is lightly coated. Sprinkle on nutritional yeast, garlic powder, dried basil, and salt. Keep tossing until the seasonings cling to the bread and each cube looks evenly flavored. If the bread appears dry, add an extra drizzle of olive oil to help the spices adhere and to ensure maximum crunch once baked.
- Bake the Croutons: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Spread the seasoned bread cubes out in a single layer, giving them a little space so they can crisp evenly rather than steam. Bake for 15–20 minutes, tossing once midway through, until the croutons are golden brown and crunchy on all sides. Remove from the oven and let them cool slightly—they will continue to crisp as they rest.
- Blend the Dressing: As the croutons bake, prepare the creamy vegan Caesar dressing. In a blender or food processor, combine vegan mayonnaise, Dijon mustard, capers, lemon juice, nutritional yeast, garlic, salt, and black pepper. Blend until the mixture is completely smooth and silky. Taste and adjust as needed: add more lemon juice for tanginess, a pinch more salt for savoriness, or a splash of water to thin the dressing if it feels too thick. Set aside until ready to toss with the salad.
- Chop the Romaine: Wash the romaine lettuce thoroughly under cold water, then pat dry with a clean kitchen towel or spin in a salad spinner to remove excess moisture. Chop the leaves into bite-sized pieces, aiming for a mix of crunchy stems and tender greens for the best texture. Transfer the chopped lettuce into a large salad bowl that has enough room for tossing all the ingredients together.
- Assemble the Salad: To the large salad bowl with chopped romaine, add the cooled pasta. Scatter in the golden, crispy croutons. Pour over the creamy Caesar dressing, starting with half to avoid overdressing, then toss everything together gently with salad tongs or clean hands. Add more dressing as needed until all the ingredients are well coated and glistening.
- Serve and Enjoy: Once tossed, the salad is ready to serve immediately for the crispiest texture. Garnish with an extra sprinkle of nutritional yeast or freshly cracked black pepper for a finishing touch. This dish can be enjoyed as a refreshing main course, a side dish for gatherings, or as part of a balanced meal prep spread.
Notes
- Use any short pasta shape such as rotini, penne, or shells for maximum dressing coverage.
- Croutons are best made with day-old bread for extra crunch.
- For a lighter version, swap half the vegan mayo with unsweetened plant-based yogurt.
- If making ahead, keep the dressing and croutons separate until serving to maintain freshness.
- Fresh lemon juice is essential—avoid bottled for the best flavor.
- This salad is highly customizable; add chickpeas, grilled tofu, or tempeh for extra protein.
