Description
This Vegan Crack Pasta Salad is a creamy, tangy, and herbaceous pasta salad made with a cashew-based dressing blended with lemon, vinegar, tamari, and miso for a flavorful punch. Mixed with tender fusilli pasta, sweet baby peas, and crisp red onions, it serves as a perfect chilled main or side dish that’s both satisfying and nourishing.
Ingredients
Units
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Dressing Ingredients:
- 1/2 cup raw cashews, soaked
- 1 Tablespoon unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 2 Tablespoons water
- 1/4 cup distilled white vinegar
- 1/4 teaspoon reduced-sodium tamari
- 2 teaspoons white miso
- 1 teaspoon organic maple syrup
- 1 Tablespoon nutritional yeast
Dressing Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon dried minced onions
- 1/4 teaspoon dried ground mustard powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 2 teaspoons freeze dried chives
- 3/4 teaspoon sea salt (+/-)
- 1/8 teaspoon black pepper (+/-)
Salad Ingredients:
- 2 cups frozen baby peas, thawed
- 12 oz. fusilli pasta, cooked and cooled
- 3/4 cup red onion, fine dice
Optional Toppings:
- Freshly chopped chives
Instructions
- Soak Cashews: Place the raw cashews into a small bowl and cover with boiling water. Let them soak for 20 minutes to soften, then drain the water.
- Make Dressing: Add the soaked cashews, plant milk, lemon juice, water, distilled white vinegar, tamari, white miso, maple syrup, nutritional yeast, and all the dressing spices and herbs into a high-speed blender. Blend until smooth and emulsified. Refrigerate the dressing until you are ready to use it.
- Prepare Salad: In a large bowl, combine the thawed baby peas, cooked and cooled fusilli pasta, and finely diced red onions. Toss gently to mix evenly.
- Toss with Dressing: Pour the chilled dressing over the salad ingredients and toss gently until everything is thoroughly coated in the dressing.
- Chill Before Serving: Refrigerate the assembled pasta salad for at least 1 hour before serving to allow flavors to meld and the salad to chill properly.
Notes
- Use 10 oz. pasta if you prefer a very creamy pasta salad, 12 oz. for a lightly creamy texture; the dressing quantity is intended for 12 oz.
- When using fresh chives, add them directly to the salad ingredients instead of the blender to avoid discoloration of the dressing.
- Cashew-based dressings may thicken when refrigerated; if too thick, allow salad to come to room temperature for 30 minutes, stir, or add a tablespoon of distilled white vinegar to loosen.
- Use baby sweet peas that are frozen and thawed, not canned peas, to maintain a firm texture in the salad.
- Possible cashew substitutes include sunflower seeds, silken tofu, or white beans, but flavor and texture will vary and seasonings may need adjustment.
- Frozen baby sweet peas can be substituted with tiny blanched broccoli florets if desired.
- Use gluten free pasta carefully as some varieties firm up in the fridge; room temperature serving is recommended for best taste and texture.
- Store the pasta salad refrigerated and consume within 5 days for best freshness.
- This recipe yields 4 to 6 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
