Name: Vegan Crack Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: ½ cup raw cashews, soaked; 1 tablespoon unsweetened 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 meal experience with Vegan Crack Pasta Salad, a creamy and flavorful dish that is sure to impress at any gathering. This plant-based pasta salad combines al dente fusilli with vibrant veggies, all coated in a rich cashew-based dressing that brings everything together in perfect harmony. Whether you’re packing it for lunch, serving at a picnic, or enjoying it as a side dish at potlucks, this salad promises to be a crowd-pleaser.

Ingredients

Scale

½ cup raw cashews, soaked
1 tablespoon unsweetened 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 ½ cup of raw cashews in boiling water for 20 minutes, then drain.
In a high-speed blender, combine the soaked cashews with 1 tablespoon plant milk, 1 tablespoon lemon juice, ¼ cup vinegar, tamari, miso, maple syrup, nutritional yeast, onion powder, garlic powder, dried onions, mustard powder, smoked paprika, parsley, chives, salt, and pepper. Blend until smooth.
In a large bowl, mix cooked fusilli pasta (10 to 12 oz), thawed baby peas (2 cups), and diced red onion (¾ cup). Pour dressing over the salad ingredients and gently toss to combine.
Refrigerate 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 serving
Calories: 265
Sugar: 5g
Sodium: 290mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg