I partnered with Blue Evolution to bring you this post. As always, all opinions are my own.
If I could only eat one type of food for the rest of my life, pasta would be the clear winner. My pantry is always stocked with at least one type of pasta… whole wheat pasta, rice pasta, chickpea pasta… you name it, I’ve got it. Despite my long-running love affair with pasta, I was only recently introduced to seaweed pasta thanks to Blue Evolution. Yep, you read that right. Pasta infused with sustainable North American seaweed, and I created this vegan chickpea tuna pasta salad recipe to bring out more of that oceany goodness.
Blue Evolution Superfood Seaweed Pasta
Blue Evolution prides themselves in being seaweed people. They cultivate and harvest seaweed in sustainable farms along the Pacific Coast rather than sourcing imported seaweed. By infusing traditional wheat pasta with nutrient-dense seaweed, Blue Evolution offers pasta with fewer carbs than many products on the market and a good source of plant-based iron. How does Blue Evolution pasta look and taste? The pasta has a subtle green-ish hue and the seaweed flavor is mild, but tasty. Blue Evolution’s packaging is right up my alley as well, as my designer heart loves the kraft paper look and appreciates when brands use recycled paper, biodegradable materials, and vegetable-based inks.
To enhance the seaweed flavor of Blue Evolution pasta, I’ve paired it with a chickpea mixture reminiscent of tuna salad. I used rotini pasta in this chickpea tuna pasta salad because the twists catch the other ingredients. Plus, it’s such a fun pasta shape. Rotini might be my favorite pasta shape, but don’t quote me on that. Chickpeas are so satisfying, not to mention I often have an abundance of them because I frequently use aquafaba (chickpea water) in other recipes. A touch of lemon makes this dish bright and refreshing, while the combination of Old Bay and nori gives it an extra dose of ocean flavor. I love the contrast of crunchy celery and creamy vegan mayo in this chickpea tuna pasta salad that’s ideal for spring and summertime. Hope you enjoy it as much as I do!
Chickpea Tuna Pasta Salad Recipe
with Blue Evolution Seaweed Rotini Pasta
Prep time: 30 minutes. Serves 6.
One 12oz box of Blue Evolution pasta
2 cans of chickpeas ( approx 3 cups), drained
6 stalks of celery, chopped (approx 2 cups)
Half of large red onion, chopped (approx 1 cup)
1 tbsp nutritional yeast
1 tbsp Old Bay seasoning
Juice of 1 large lemon (approx 2 tbsp)
1 tsp lemon zest
1/2 cup vegan mayo (or more, if desired)
Salt and pepper to taste
Pinch of cayenne
2 tbsp capers
1 sheet of nori, torn into small pieces
Extra virgin olive oil for drizzling
Cook Blue Evolution pasta according to package directions: add pasta to 3 quarts boiling salted water (2 tbsp oil optional). Cook uncovered to taste, stirring occasionally (7-11 minutes). Drain and set aside.
Add chickpeas into a food processor and chop until a tuna-like texture is achieved. Do not puree. (If you don’t have a food processor, add the chickpeas to a large mixing bowl and mash with a fork.)
Transfer the chickpeas to a large mixing bowl. Add the celery, red onion, nutritional yeast, Old Bay seasoning, lemon juice, lemon zest, and vegan mayo. Toss well and taste test. Season with salt, pepper, and cayenne.
Fold in the capers and nori. Transfer to the fridge for at least 15 minutes so the flavors have a chance to marinate. (The longer the flavors meld, the better. If you can, I recommend making the chickpea tuna a day in advance so the flavors can chill and marinate overnight.)
Gently fold the cooked pasta to the chickpea tuna mixture. Add more vegan mayo, if desired. Serve with a drizzle of extra virgin olive oil. Enjoy!
8 oz silken tofu
1 tsp lemon juice
2 tsp mustard powder
1/4 tsp salt
1 tbsp nutritional yeast
1/2 tsp apple cider vinegar
1/4 cup sunflower oil
Combine ingredients in a food processor. Puree until smooth. Makes approximately 1 cup of vegan mayo. Store refrigerated in an airtight container for up to 2 weeks.
Note: SPONSORED. This post is in collaboration with Blue Evolution. This was not in exchange for a positive review and all opinions expressed here are my own.
Catherine @ To & Fro Famat
You’re totally schooling me with this post. First of all, I’ve never heard of seaweed pasta. Secondly, vegan tuna salad?! Where has this been all my life?? Thanks for the recipe – I can’t wait to try it.
Hope you enjoy it! The drizzle of EVOO before serving is a really nice touch, and I occasionally add more mayo in there too. ;)
Wow! I’ve never hear of this brand! So excited to try seaweed pasta. I love anything seaweed related, so I’m sure I’ll love it.
Definitely give them a try! I’ve also seen their seaweed used by chefs/restaurants at events recently, so you may have had their products without knowing it.
This looks tasty. Pregnancy has taken away my ability to have actual tuna in my tuna salad, and so I’m totally searching for something fishless to fill the void.
I didn’t know you were pregnant. Congratulations! Hope this recipe helps bring a little fish-free fishiness to your life. ;)
Erin @ Platings and Pairingsat
Between the nutritional yeast, the capers, and the old bay – I’m just loving all the flavors going on here! This sounds amazing Waz!
Thanks so much, Erin!
Renee | The Good Hearted Womanat
I’ve made an awful lot of vegan dishes, but never vegan tuna fish! This sounds tasty!
Before I went vegan, tuna salad was one of my favorite dishes, so it was one of the first things I wanted to veganize!
What a flavorful meal! I’ve never heard or seen this brand before and can’t wait to try them.
The seaweed flavor is especially noticeable when you serve this pasta chilled. Yummm!