Name: Vegan Crack Pasta Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 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

Description

Discover the delightful flavors of Vegan Crack Pasta Salad, a creamy and satisfying dish that elevates any meal. This plant-based pasta salad combines a rich cashew-based dressing with fusilli pasta, vibrant veggies, and an explosion of herbs and spices. Perfect for work lunches, picnics, or potlucks, this easy-to-make recipe will impress your friends and family while keeping it healthy and delicious. In just 25 minutes, you can whip up this colorful dish that’s ideal for any occasion—whether it’s a summer BBQ or a cozy dinner at home. Enjoy the creamy texture and fresh flavors with every bite.

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

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Instructions

Soak raw cashews in boiling water for 20 minutes; drain.
Blend soaked cashews with plant milk, lemon juice, vinegar, tamari, miso, maple syrup, nutritional yeast, onion powder, garlic powder, dried onions, mustard powder, smoked paprika, and parsley until smooth.
In a large bowl, combine cooked fusilli pasta, thawed peas, diced red onion, freeze-dried chives, salt, and pepper. Toss gently.
Gradually add chilled dressing to the salad mixture; toss until evenly coated.
Refrigerate for at least an hour before serving to enhance flavors.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 4g
Sodium: 350mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg