Description
Elevate your culinary repertoire with this Vegan Crack Pasta Salad, a creamy and vibrant dish that’s perfect for any gathering or meal prep. Bursting with fresh ingredients and a rich cashew-based dressing, this salad is not only delicious but also nutritious. It’s ideal for work lunches, picnics, potlucks, and tailgates—wherever you need a satisfying meal that everyone will enjoy.
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 cashews in boiling water for 20 minutes; then drain.
- Blend soaked cashews with remaining dressing ingredients until smooth.
- In a large bowl, combine thawed peas, cooked fusilli pasta, diced red onion, and dressing.
- Toss until well-coated; refrigerate for one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg