Description
Elevate your meal game with Vegan Crack Pasta Salad, a creamy and satisfying dish that’s perfect for any occasion—from picnics to potlucks. This delightful salad features spiral fusilli pasta tossed with vibrant vegetables and a rich cashew-based dressing, ensuring every bite is packed with flavor. With its quick preparation and nutritional benefits, this salad is not just delicious but also a healthy choice for lunch or dinner. Customize it with your favorite veggies or spices for a unique twist, making it a favorite among family and friends.
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
Instructions
- Soak ½ cup of raw cashews in boiling water for 20 minutes. Drain and blend with other dressing ingredients until smooth.
- In a large mixing bowl, combine 10-12 oz of cooked fusilli pasta, 2 cups of thawed frozen peas, ¾ cup diced red onion, and freshly chopped chives.
- Add the prepared dressing to the salad mixture and toss gently until well-coated.
- Refrigerate for at least an hour before serving to enhance flavors.
- Prep Time: 25 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg