Name: Vegan Crack Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: ½ cup raw cashews; 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

Description

Elevate your culinary repertoire with this Vegan Crack Pasta Salad, a creamy and flavorful dish that’s perfect for any occasion. This plant-based pasta salad is not just easy to prepare but also packed with nutritious ingredients like peas and cashews, making it a fantastic choice for work lunches, picnics, or potlucks. In just 25 minutes, you can whip up a delicious meal that will have everyone reaching for seconds. The unique cashew-based dressing gives it a rich, satisfying flavor without any dairy, ensuring it’s both indulgent and healthy. Whether enjoyed as a main dish or paired with grilled vegetables, this versatile salad will impress at gatherings or serve as a quick meal prep option throughout the week.

Ingredients

Scale

½ cup raw cashews
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

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Instructions

Soak cashews in boiling water for 20 minutes. Drain and blend with remaining dressing ingredients until smooth.
In a large bowl, combine thawed peas, cooked fusilli, and diced red onion. Toss gently.
Add the dressing and mix until well coated. Chill for at least one hour before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 450mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg