Description
Elevate your meal prep with this Vegan Crack Pasta Salad, a creamy and vibrant dish that’s perfect for any occasion! This flavorful salad combines the richness of a homemade cashew dressing with fresh herbs and crunchy vegetables, making it a crowd-pleaser for picnics, potlucks, and quick lunches. With just 25 minutes of prep time, you can enjoy a nutritious, protein-packed meal that everyone will love. Whether served as a main dish or alongside grilled veggies, this pasta salad is sure to impress!
Ingredients
Scale
- ½ cup raw cashews
- 10–12 oz fusilli pasta
- 2 cups frozen baby peas
- ¾ cup red onion
- Fresh chives
- 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
- Soak cashews in boiling water for 20 minutes. Drain and add to a blender.
- Combine soaked cashews with plant milk, lemon juice, vinegar, tamari, miso, maple syrup, nutritional yeast, onion powder, garlic powder, dried onions, mustard powder, smoked paprika, parsley, chives, salt, and pepper in the blender. Blend until smooth.
- In a large bowl, combine thawed peas, cooked fusilli pasta, and diced red onion. Toss gently.
- Gradually add the chilled dressing to the salad mixture until well coated.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg