Description
A creamy, tangy vegan pasta salad featuring a cashew-based dressing combined with vibrant baby peas and fusilli pasta. Perfectly balanced with a mix of herbs and spices, this vegan crack pasta salad is a delightful, creamy yet light dish that pairs well as a side or light main course.
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 in a small bowl, cover with boiling water, and soak for 20 minutes. Drain off the soaking water before adding the cashews to the blender.
- Make Dressing: Add the soaked cashews, plant milk, lemon juice, water, distilled white vinegar, reduced-sodium tamari, white miso, maple syrup, and nutritional yeast along with all dressing spices and herbs into a high-speed blender. Blend until smooth and emulsified. Refrigerate the dressing until ready to use.
- Combine Salad Ingredients: In a large bowl, gently toss the thawed baby peas, cooked and cooled fusilli pasta, and finely diced red onion.
- Add Dressing: Pour the prepared dressing over the salad ingredients and toss gently to evenly coat everything in the creamy dressing.
- Chill Before Serving: Refrigerate the salad for 1 hour before serving to allow flavors to meld and to chill the salad thoroughly.
Notes
- Amount of Pasta: Use 12 oz. fusilli pasta for a lightly creamy salad or reduce to 10 oz. for a very creamy salad, matching the dressing quantity.
- Fresh Chives: If using fresh chives, add them to the salad with the peas, pasta, and onions, not in the blender to avoid discoloration of the dressing.
- Cashew Cream Consistency: Cashew-based dressings thicken when refrigerated. If too thick, allow salad to sit at room temperature for 30 minutes and stir; if still thick, add a tablespoon of distilled white vinegar and stir to loosen.
- High-Speed Blender: Scrape down the blender sides to ensure all dressing is emulsified and used.
- Peas: Use frozen baby sweet peas or fresh garden peas blanched and cooled. Avoid canned peas as they are mushy.
- Cashew Substitutes: Sunflower seeds, silken tofu, or white beans can be used but will change flavor and texture, so season accordingly.
- Frozen Baby Sweet Peas: Birds Eye brand is recommended. Broccoli florets can substitute if preferred.
- Miso: Use gluten-free white miso, chickpea miso for soy-free option. Miso balances the flavor especially in oil-free dressings.
- Gluten-Free Pasta: Some may tighten when refrigerated; allow to come to room temperature before serving. Brands like Tinkyada or Bionaturae work well.
- Freeze-Dried Chives: Penzeys brand recommended; fresh chives can be substituted but added fresh to salad not dressing.
- Tamari: San J reduced sodium recommended; substitute with reduced sodium soy sauce or liquid aminos.
- Storage: Refrigerate and consume within 5 days.
- Servings: Recipe makes 4 to 6 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
