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Creamy Whole Wheat Pasta Salad

Makes 4 to 6 servings We don't like to dumb food down for kids, but we also know that sometimes kids are picky. So this plant-forward (vegan, in fact!) pasta salad is just a good starting point. The tangy chickpea dressing is creamy like mayo, but packed with protein. Add whatever your kid loves, like hard-boiled eggs, olives, asparagus, baby spinach. There is no limit. To make this again and again, you can also change up the dressing by blending in sun-dried tomatoes, roasted red peppers, or even curry paste.


  • 1 (15 oz) can no-salt-added chickpeas, drained and rinsed
  • 1/4 cup unsweetened cashew milk
  • 3 large pepperoncini
  • 2 tablespoons pepperoncini brine
  • 1 teaspoon honey
  • Kosher salt, to taste
  • 1 lb whole wheat rotini pasta, cooked, drained, and cooled
  • 2 cups broccoli florets, steamed or blanched
  • 1 cup frozen green peas, defrosted
  • 1 red bell pepper, diced
  • 1 cup sliced carrots


  1. In a food processor, combine the chickpeas, cashew milk, pepperoncini, brine, and honey. Blend until smooth. Season with salt to taste.
  2. Transfer to a large mixing bowl. Add the cooked pasta, broccoli, peas, bell pepper, and carrots. Taste and adjust seasoning with salt, as needed. Refrigerate for at least 30 minutes before serving.

Copyright © 2019 The Culinary Institute of America

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