Name: Vegan Crack Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

Elevate your meal prep with Vegan Crack Pasta Salad, a creamy and flavorful dish that’s perfect for any occasion. This delightful salad features a rich cashew-based dressing combined with wholesome ingredients like frozen peas and colorful veggies. It’s not just a beautiful dish; it’s also packed with nutrients! Whether you’re preparing for a picnic, potluck, or simply craving something delicious for lunch, this salad is sure to impress. With its satisfying texture and tangy flavor profile, you’ll find yourself making it time and again. Easy to prepare ahead of time, Vegan Crack Pasta Salad is the ultimate comfort food that everyone will love.

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 ½ cup raw cashews in boiling water for 20 minutes. Drain and add to a high-speed blender.
Blend soaked cashews with remaining dressing ingredients until smooth.
In a large bowl, combine cooked fusilli pasta, thawed peas, diced red onion, and fresh chives.
Gradually add the dressing to the salad mixture, tossing until evenly coated.
Refrigerate for at least one hour before serving to enhance flavors.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 2g
Sodium: 400mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg