Description
Vegan Crack Pasta Salad is a creamy, dreamy dish that elevates traditional pasta salads to new heights. This delightful vegan recipe combines fusilli pasta with a rich cashew-based dressing, fresh veggies, and an array of robust spices, making it the perfect addition to potlucks, picnics, or as a quick and satisfying meal prep option. In just 25 minutes, you can create a vibrant and flavorful salad that’s not only nutritious but also incredibly versatile. Enjoy it as a main dish or serve it alongside your favorite grilled proteins for a colorful spread that everyone will love!
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 and place in a high-speed blender.
- Add all dressing ingredients into the blender and blend until smooth; refrigerate until ready to use.
- In a large bowl, combine cooked fusilli pasta, thawed peas, and diced red onion; toss gently.
- Drizzle in the prepared dressing and mix until evenly coated; refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg