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

Elevate your culinary repertoire with this creamy Vegan Crack Pasta Salad, a delightful dish that brings together richness and vibrant flavors. Perfect for any occasion—be it work lunches, picnics, or potlucks—this salad combines tender fusilli pasta with a luscious cashew-based dressing. Nutritious and satisfying, it features protein-packed ingredients like peas and fresh vegetables, making it a favorite for both vegans and non-vegans alike. Easy to prepare in just 25 minutes, this recipe offers endless customization options to suit your taste preferences. Whether served as a main course or side dish, this Vegan Crack Pasta Salad is sure to impress!

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 cashews in boiling water for 20 minutes, then drain.
Blend soaked cashews with plant milk, lemon juice, vinegar, tamari, miso, maple syrup, nutritional yeast, onion powder, garlic powder, minced onions, mustard powder, smoked paprika, parsley, chives, salt, and pepper until smooth.
In a large mixing bowl, combine thawed peas, cooked fusilli pasta, diced red onion, and chopped chives.
Gradually mix the dressing into the salad until evenly coated.
Refrigerate for at least one hour before serving to allow flavors to meld.

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

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 4g
Sodium: 300mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg