Description
Elevate your culinary experience with our Vegan Crack Pasta Salad, a creamy and flavorful dish that’s perfect for any occasion. This delightful salad features fusilli pasta tossed with vibrant veggies and an indulgent cashew-based dressing, making it a hit at picnics, potlucks, or as a quick lunch option. In just 25 minutes, you can prepare a nutritious meal that appeals to vegans and non-vegans alike. The rich flavors and creamy texture will have everyone coming back for seconds. Enjoy a deliciously refreshing salad that is not only easy to make but also packed with wholesome ingredients!
Ingredients
Scale
- ½ cup raw cashews (soaked)
- 10 to 12 oz. fusilli pasta (cooked and cooled)
- 2 cups frozen baby peas (thawed)
- ¾ cup red onion (finely diced)
- 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 (+/-)
Instructions
- 1. Soak cashews in boiling water for 20 minutes; drain and add to a high-speed blender.
- 2. Add remaining dressing ingredients to the blender; blend until smooth.
- 3. In a large bowl, combine thawed peas, cooked pasta, red onion, and chives; toss gently.
- 4. Gradually add the dressing while mixing until evenly coated.
- 5. Refrigerate for at least one hour before serving.
- Prep Time: 25 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg