Description
Elevate your meal game with this Vegan Crack Pasta Salad—a creamy, flavorful dish that’s perfect for work lunches, picnics, potlucks, and tailgates. This easy-to-make salad features a delightful cashew-based dressing that adds richness without dairy. Packed with protein and fiber from peas and pasta, it’s a versatile choice for any occasion. Enjoy it as a refreshing side or satisfying main course! The best part? It tastes even better after chilling in the fridge, making it ideal for meal prep.
Ingredients
Scale
- 1/2 cup raw cashews (soaked)
- 2 cups frozen baby peas (thawed)
- 10 to 12 oz fusilli pasta (cooked and cooled)
- 1/4 cup red onion (fine dice)
- Cashew-based dressing (made from plant milk, lemon juice, vinegar, tamari, miso, maple syrup, nutritional yeast, spices)
Instructions
- Soak cashews in boiling water for 20 minutes. Drain and blend with other dressing ingredients until smooth.
- In a large bowl, combine thawed peas, cooked pasta, and diced red onion.
- Gradually mix in the chilled dressing until everything is evenly coated.
- Refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg