Start by cooking the chickpea or lentil pasta according to the package instructions. Drain it, rinse it under cold water, and set it aside to cool.
While the pasta cools, cook the edamame according to the package instructions. If you’re using frozen edamame, simply boil or steam them for 3–5 minutes until tender. Once cooked, rinse them under cold water and set them aside.
Next, chop your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the black olives.
In a blender or food processor, combine the silken tofu, tahini, lemon juice, Dijon mustard, garlic, olive oil, and maple syrup (if using). Blend until smooth and creamy. Taste the dressing and adjust the seasoning with salt and pepper as needed.
In a large mixing bowl, combine the cooked pasta, edamame, chopped veggies, roasted red peppers, and parsley. Pour the dressing over the salad and toss everything together until well coated.
For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving.
