Vegan Caesar Pasta Salad / by Lindsey | Dolly and Oatmeal

every time autumn rolls around another pasta dish accompanies this blog.  it's almost as if the two compliment each other in the coziest of ways. however, i was a little concerned if that fall/pasta sentiment would carry through to living in LA.  aside from a few days last week, it seems as though summer really has no end - at least not yet.   i so vividly remember what fall on the east coast feels like, so it's difficult to adjust to such a different climate, and different ways of looking at, and cooking within the seasons.  

i've been missing new york a lot lately.  most of it is just sentimental, but a lot of it has to do with missing the familiar.  i knew where to go to get cute birthday candles, or where to go when i was craving a good tuna salad.  it's silly, but those little things make all the difference.  there was a cafe/"gourmet" food establishment in the town i grew up in.  when i was young we would get many of our meals from there.  when there were birthdays, or bridal showers, or amesy's baby naming, we had them cater it.  they were essentially a big part of our family.  when i was a kid, i would get their caesar pasta salad.  it was always super simple: chopped romaine, some cabbage or radicchio, bowtie pasta, and good amount of shaved reggiano on top.  but the best part was the dressing.  it was a tangy, pungent, creamy buttermilk dressing that was so good you could almost drink it.  (i would sometimes get a cup of it and make pasta, just to dunk them in it.)  

so when i was thinking of a pasta dish that was cozy for those fall-like evenings, and those summer-like days here in los angeles, a pasta salad came to mind.  and i didn't have to think very much about trying to recreate that favorite buttermilk-pasta situation.  the dressing base is thick and luscious, and comes together with a dairy free yogurt, and tahini at its base.  from there, some lemon juice, nutritional yeast, garlic, and dijon mustard is added.  it thins out pretty nicely when its added to the salad, while coating every bite in the best way.  i used a new-to-me brand of pasta, gogo quinoa which i really dig.  it cooks up perfectly al dente - zero mushiness.  and the ingredients are on point - no weird additives.  i'm excited that they'll be launching in costco stores across the US soon (but if you're in the bay area, costco is already carrying them).  hoping this fall pasta dish finds you all well <3

love & cozy hugs! 

this post was sponsored in partnership with gogo quinoa.  all thoughts and opinions, as always, are mine.  thank you for supporting the sponsors that help keep dolly and oatmeal going!

vegan caesar pasta salad | v & gf

| serves 4 |


  • 1 cup cultured coconut yogurt
  • 1/4 cup tahini
  • 1-2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, roughly chopped
  • 2 teaspoons dijon mustard
  • salt & fresh pepper
  • water, to thin, if necessary


  • 8 ounces GoGo Quinoa pasta*
  • roughly 4 cups chopped romaine
  • 1 cup shredded radicchio
  • 1/4 cup toasted slivered almonds
  • salt

*about the pasta: ingredients: organic sorghum flour, organic white quinoa flour, organic amaranth flour, organic chia flour.


  1. combine the yogurt, tahini, lemon juice, nutrtional yeast, oil, and garlic in a blender or food processor.  blend until everything is combined.  season with salt and pepper.  blend again, and taste for seasonings and more acid, adjust if necessary.  you want the dressing to be somewhat pungent, as it will dilute a bit when you dress the salad.  store in a lidded jar in the refrigerator until ready to use.  
  2. cook the pasta according to the instructions, until al dente.  drain and rinse with cold water.  
  3. in a large bowl, toss together the romaine, radicchio, and half the toasted nuts.  add the pasta and half the dressing.  toss again, then taste, adjusting the seasoning and adding more dressing if you like.
  4. serve, and sprinkle with remaining nuts.