Description
This creamy vegan pasta salad with dairy-free dressing is rich, comforting, and refreshing. Made with a smooth cashew-based dressing, crisp vegetables, and tender pasta, it’s perfect for gatherings, meal prep, or simple family meals.
Ingredients
Scale
- 12 oz short pasta
- 1 cup raw cashews, soaked
- 1/3 cup lemon juice
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, sliced
- Fresh parsley or dill
Instructions
- Cook pasta in salted water until tender. Drain and cool.
- Blend cashews, lemon juice, olive oil, mustard, garlic, nutritional yeast, salt, and pepper until smooth.
- Chop vegetables.
- Combine pasta, vegetables, and dressing gently.
- Chill before serving and garnish with herbs.
Notes
Soak cashews for at least 2 hours for the creamiest dressing. Add a splash of water if the dressing thickens. Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg