Ranch +Greens Spirals Pasta Salad

Healthy and delicious Chickapea +Green Spirals tossed in a homemade vegan ranch dressing and loaded with fresh vegetables. Perfect for a zesty summer side or salad and great for adding whichever fresh vegetables you have on hand. This dish is the perfect meal to pack for picnics or straight from the refrigerator as leftovers.

Ranch +Greens Spirals Pasta Salad

  • Prep Time:  10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Side
  • Cuisine: American
  • Servings:  4

Ranch Sauce Ingredients:

  • 2 cups vegan mayo
  • 1/3 cup oat milk, unsweetened
  • 2 tsp apple cider vinegar
  • 2-4 tsp garlic, minced
  • 2 Tbsp fresh dill, minced
  • 2 tsp dried dill
  • 2 tsp dried parsley
  • 2 tsp onion powder
  • 1/4 tsp salt
  • Pepper to taste


  • 1 Package Chickapea +Greens Spirals
  • 2 Tbsp table salt, (for boiling pasta)
  • 2 cups broccoli florets, bit sized pieces
  • 1 cup of fresh peas
  • 2 cups of cherry tomatoes
  • ¼ cup fresh dill, chopped

Ranch Sauce Instructions:

  1. In a large jar mix the vegan mayonnaise and unsweetened oat milk until fully combined
  2. Season the mixture with all remaining ranch sauce ingredients
  3. Add salt and pepper to taste
  4. Stir well to combine
  5. Store the jar in the refrigerator until ready to use

Pasta Salad Instructions:

  1. Prepare Chickapea +Greens Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
  2. Dain the pasta and rinse with cool water
  3. Transfer the pasta to a large bowl
  4. Add all the prepared vegetables to the bowl
  5. Stir in 1 cup- 2 cups of the vegan ranch dressing to taste
  6. Plate each helping of the pasta and top with fresh dill
  7. Enjoy!

Recipe Notes:

  • The ranch sauce flavours will come together more then longer it resets in the refrigerator 
  • The ranch sauce can be made ahead and stored covered in the refrigerator for 3-4 days
  • The vegan mayo used in this recipe was Hellmann’s vegan mayonnaise 
  • Store any extra dressing in the refrigerator and use over the leftover pasta salad or as a dip