Description
Elevate your culinary repertoire with this Vegan Crack Pasta Salad, a creamy and vibrant dish that is perfect for any gathering—be it work lunches, picnics, or potlucks. This delightful salad combines a medley of flavors and textures, featuring a rich cashew-based dressing that offers a satisfying creaminess without dairy. Packed with nutritious ingredients like peas and fresh veggies, this salad is not only delicious but also a crowd-pleaser. Whether served as a main dish or a side, it’s sure to impress your guests and keep them coming back for seconds.
Ingredients
Scale
- ½ cup raw cashews, soaked
- 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 blender, combine soaked cashews and all dressing ingredients; blend until smooth.
- In a large bowl, mix together peas, cooked fusilli pasta, and diced red onion.
- Gradually add the dressing to the salad mixture while tossing gently until well-coated.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg