Description

Vegan Crack Pasta Salad is a creamy, tangy, and flavorful plant-based pasta salad featuring a rich cashew-based dressing with miso and a hint of smoky paprika. Perfectly paired with sweet peas, fusilli pasta, and crisp red onions, this salad is an ideal make-ahead dish for picnics, lunches, or potlucks.

Ingredients

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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

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Instructions

Soak Cashews: Place the cashews into a small bowl, cover with boiling water, soak for 20 minutes, then drain off the water, then add to a high-speed blender.
Make Dressing: Add all the remaining Dressing Ingredients and Spice/Herb Ingredients into the high-speed blender along with the soaked cashews, then process until smooth and emulsified. Refrigerate the dressing until ready to use.
Assemble Salad: Place all the Salad Ingredients into a large bowl and toss gently to combine.
Toss with Dressing: Add the dressing to the salad gradually, tossing gently so everything is evenly coated.
Chill: Refrigerate the pasta salad for one hour before serving to allow flavors to meld.

Notes

Amount of Pasta: Use 12 oz of pasta for a lightly creamy salad or 10 oz for extra creamy consistency to match the dressing quantity.
Fresh Chives vs Dried Chives: Add fresh chives with salad ingredients, not blended, to avoid muddy green dressing color. Dried chives can be blended.
Cashews: Cashew cream dressings thicken when refrigerated. If too thick, let sit at room temperature for 30 minutes and stir. Add a tablespoon of vinegar if needed to loosen.
High-Speed Blender: Scrape the blender well to get all dressing ingredients out for maximum flavor.
Peas: Use frozen baby sweet peas or fresh blanched peas. Avoid canned peas as they are too soft.
Cashew Substitutes: Sunflower seeds, silken tofu, or white beans can be swapped but will alter flavor and texture.
Sweet Peas Substitute: Tiny blanched broccoli florets can be used instead of sweet peas.
Miso: White miso adds balanced flavor. Chickpea miso is a good soy-free alternative. Do not omit.
Gluten Free Pasta: Use brands like Tinkyada, Bionaturae, or Delallo gluten free fusilli pasta. Serve at room temperature or remove from fridge 30 minutes before serving.
Freeze-Dried Chives: Used for dressing flavor; fresh can be added on salad.
Tamari Substitute: Reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos work well.
Storage: Refrigerate and consume within 5 days.
Servings: 4 to 6 servings.

Nutrition

Serving Size: 1 cup
Calories: 310 kcal
Sugar: 3 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg