Description
Elevate your meal prep and gatherings with our creamy Vegan Crack Pasta Salad! This delightful dish combines a rich cashew-based dressing with tender fusilli pasta and vibrant veggies, creating a mouthwatering experience for everyone. Perfect for potlucks, picnics, or quick lunches, this plant-based salad is not only easy to prepare but also packed with flavor and nutrients. Enjoy it chilled for the best taste, making it a refreshing choice on warm days.
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. Drain and add to 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 pasta, peas, red onion, and any other desired veggies.
- Toss gently with the dressing until well coated. Refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg