Description
Elevate your meals with this Vegan Crack Pasta Salad, a creamy and flavorful dish that’s perfect for any occasion. In just 25 minutes, you can create a delightful salad that serves as a main course, side dish, or meal prep option. This unique recipe combines wholesome ingredients like cashews and peas, resulting in a rich dressing that will have your guests coming back for seconds. Whether you’re heading to a picnic, potluck, or simply looking for a nutritious work lunch, this vegan pasta salad is versatile and easy to make. Best of all, it tastes even better the next day as the flavors meld together!
Ingredients
Scale
- ½ cup raw cashews
- 1 Tablespoon unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 2 Tablespoons water
- ¼ cup distilled white vinegar
- ¼ teaspoon reduced-sodium tamari
- 2 teaspoons white miso
- 1 teaspoon organic maple syrup
- 1 Tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon dried minced onions
- ¼ teaspoon dried ground mustard powder
- ¼ teaspoon smoked paprika
- 1 teaspoon dried parsley
- 2 teaspoons freeze dried chives
- ¾ teaspoon sea salt (+/-)
- 1/8 teaspoon black pepper (+/-)
- 2 cups frozen baby peas, thawed
- 10 to 12 oz. fusilli pasta, cooked and cooled
- ¾ cup red onion, fine dice
- Freshly chopped chives
Instructions
- Soak the cashews in boiling water for 20 minutes, then drain.
- In a high-speed blender, combine soaked cashews with dressing ingredients and blend until smooth.
- In a large bowl, mix cooled fusilli pasta with peas and diced red onion.
- Gradually add the dressing while gently tossing until evenly coated.
- Refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg