Description
Elevate your meal prep with this Vegan Crack Pasta Salad, a delightful blend of creamy flavors and nutritious ingredients. Perfect for picnics, potlucks, or a quick lunch at work, this dish features a luscious cashew-based dressing that brings richness without any dairy. Each bite bursts with flavor from a vibrant mix of spices and fresh vegetables, making it not just tasty but also a healthy option packed with fiber and protein. Quick to prepare in just 25 minutes, this versatile salad is sure to become a favorite for any gathering or an easy grab-and-go meal!
Ingredients
Scale
- ½ cup raw cashews (soaked)
- 2 cups frozen baby peas (thawed)
- 10 to 12 oz fusilli pasta (cooked and cooled)
- ¾ cup diced red onion
- 1 Tablespoon unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 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 the cashews in boiling water for 20 minutes; then drain.
- In a high-speed blender, combine soaked cashews and all dressing ingredients; blend until smooth.
- In a large bowl, mix thawed peas, cooked pasta, and diced red onion. Toss gently.
- Gradually add the dressing while tossing until evenly coated.
- Refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 3g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg