Grilled Tomato and Corn Pasta Salad (Vegan High-Protein)
This vegan, high-protein and gluten-free Grilled Tomato and Corn Pasta Salad is perfect for meal prep and is so delicious. Filled with a range of vegetables, chickpeas and small pasta shapes, it’s great for a 30-minute meal.
If you love a good pasta salad then meet another one of my favourites. I first made this in the summer to celebrate all the lovely corn, but you can make this one all year round, as pasta salad is such a staple. This salad travels well, so you can pop it in your lunchbox and take to work or school or for days out. Or enjoy it in the evenings, so you have something quick to come home to at the end of the day. It’s packed with protein, fibre and a range of vitamins and minerals from the rainbow of produce and comes with a light, tangy and creamy dressing (without the mayonnaise!).
Why will I love this pasta salad?
This pasta salad is delicious:
- Creamy, tangy and fresh
- Herby, wholesome and filling
- Filled with sweet charred corn and sticky roasted tomatoes
- Protein packed with chickpeas
- Easy and quick to make in 20 minutes
- Travels well, so great for packed lunches
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- A great source of healthy fats
- Gut healthy
- Versatile and great for meal prep
- No mayonnaise!
If you already love the sound of this salad then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are simple and you can find them with full weights in the recipe card and see my recommended products in the “shop the recipe” section below.
For the pasta salad:
- Small pasta shapes: like my Guacamole Pasta Salad, I used a cute “Malloreddus” shape of pasta, but any small shape will do here.
- Cherry tomatoes: these turn so delicious, sticky and tender in the oven, you cannot beat them.
- Garlic: for adding a lovely rich flavour.
- Extra virgin olive oil: for roasting.
- Chickpeas: for adding a boost of protein, fibre and goodness. These are the Bold Bean Co Queen Chickpeas which are so plump and juicy.
- Kale: this is a great base for salads as it’s sturdy, healthy and won’t wilt as easily as other salad greens. I prefer lacinato kale, but curly kale will also work.
- Corn: I love using fresh corn for this recipe but you can use tinned, too. I had some leftover charred corn from the BBQ, but if not, add it to the tray and bake until charred.
- Fresh basil: for adding some fresh Mediterranean flavour.
- Pine nuts: for some crunch on top. If make this nut-free, swap these for sunflower seeds.
And for the dressing:
- Extra virgin olive oil: for a rich dressing, always use the best quality olive oil that you can.
- Lemon juice: for tang.
- Balsamic glaze: for adding tang and richness as well as a delicious Mediterranean flavour. You can also use regular balsamic vinegar, although the glaze is stickier and more intense.
- Thick coconut yoghurt: this makes the dressing creamy without the need for mayonnaise. I use the Cocos Organic natural yoghurt which is unsweetened, thick and so creamy.
- Salt and pepper: for seasoning.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use gluten-free pasta shapes and keep this nut-free by adding seeds on top instead of pine nuts.
How do I make this?
This pasta salad is so easy to make:
- Cook the pasta: and allow to cool.
- Chop the tomatoes, garlic and corn: and roast until sticky and charring.
- Massage the kale: to allow the leaves to wilt, making it easier to digest.
- Stir together all the dressing ingredients: until smooth.
- Toss together all of the ingredients: and enjoy or keep for later.
How long will it last?
This is great for another 2-3 days, kept in the fridge in sealed containers.
What else can I try?
If you are looking for more meal prep and lunchtime meals, how about:
- Guacamole Pasta Salad
- Harissa Tofu Tabbouleh Salad Jars
- Chickpea Avocado Quinoa Salad Jars
- The Best Kale Salad with Balsamic Vinaigrette
- Harissa Tofu and Courgette Pittas
Grilled Tomato and Corn Pasta Salad (Vegan High-Protein)
This vegan, high-protein and gluten-free Grilled Tomato and Corn Pasta Salad is perfect for meal prep and is so delicious. Filled with a range of vegetables, chickpeas and small pasta shapes, it’s great for a 30-minute meal.
Ingredients
For the Pasta Salad:
- 160g small pasta shapes
- 200g cherry tomatoes, halved
- 1 garlic clove, crushed
- 1 tbsp + 1 tsp extra virgin olive oil
- 160g chickpeas (drained weight)
- 40g kale, de-stemmed and chopped
- 160g corn (1 ear of corn, or drained from a tin)
- 1 tbsp freshly chopped basil
- 40g pine nuts
For the Dressing:
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice (juice of ½ lemon)
- ½ tbsp balsamic glaze
- 1 tbsp thick coconut yoghurt
- Salt and pepper
Instructions
- Cook the pasta according to packet instructions and leave to one side.
- For the corn: if using pre-charred corn from the BBQ, then slice off the kernels now. Or, slice off the kernels while raw.
- For the tomatoes: preheat the oven to 160Fan/180ºC and add the tomatoes and garlic to a baking dish with 1 tbsp olive oil, salt and pepper. If roasting the corn, add to the tray now. Toss well and roast for 20 minutes, until juicy.
- For the kale: add to a bowl with 1 tsp olive oil and a pinch of salt. Massage with your hands to wilt the leaves.
- For the dressing: whisk all the ingredients together until smooth.
- For the salad: add the kale, tomatoes, corn, chickpeas, chopped basil and pine nuts to the dish. Pour over the dressing and toss well. Serve with extra pine nuts on top.
- Eat straight away or keep in the fridge in a sealed container for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Grilled Tomato and Corn Pasta Salad so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With grilled pasta salad love x
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