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My vegan pasta salad obsession has turned into the ultimate potluck winner, blending a velvety cashew sauce with tender pasta and fresh peas to create a combo that gets snatched up in seconds whenever I bring it to gatherings.
I came up with this dish when I needed something for a block party where many folks couldn't eat dairy. What began as a thoughtful alternative quickly became the most asked-for dish at every summer event, with friends constantly messaging me for the recipe after just one taste.
What You'll Need
- Raw cashews: They're the foundation of our dairy-free creaminess. Go for whole ones instead of pieces to get the smoothest texture possible.
- White miso paste: It brings amazing richness and savory notes. Pick the light sweet kind for best results.
- Nutritional yeast: This gives that addictive almost-cheese flavor. Keep it in your freezer so it stays fresh longer.
- Smoked paprika: Adds a gentle smokiness that transforms the whole salad. Try to grab Spanish types for the real deal.
- Frozen peas: They're perfect in this dish. Their sweetness cuts through the savory sauce and they just need thawing.
- Fusilli pasta: The twisty shape grabs all that yummy sauce in its curves. Spend a bit more on quality pasta for better results.
- Red onion: Gives nice color and zing. If you want it milder, soak the chopped pieces in cold water for 10 minutes first.
How To Make It
- Soften those cashews:
- Put raw cashews in boiling water and let them sit for 20 minutes until they're soft. This key step makes your dressing super smooth without needing a fancy blender. Make sure to drain them well before using.
- Mix up your dressing:
- Throw the soaked cashews and all other dressing stuff into your blender. Run it for at least a minute until everything's totally smooth with no cashew bits left. If your blender's struggling, add a splash more water to help it along. You want it runny enough to pour but thick enough to stick to a spoon.
- Put it all together:
- Cook your pasta following the box directions until it's just firm to the bite, making sure not to turn it mushy. Cool it right away under cold water to stop it cooking more and wash off extra starch. In a big bowl, mix your cooled pasta with thawed peas and diced red onion, tossing it gently to spread everything around.
- Pour on that sauce:
- Start with about three-quarters of your dressing over the pasta mix. Fold it in carefully with a spatula so you don't break the pasta. Add more dressing if needed until everything's nicely covered but not swimming in sauce. Remember the pasta will soak up some moisture as it sits.
- Let it cool down:
- Cover your bowl and pop it in the fridge for at least an hour before serving. This waiting time lets all the flavors mix together and the dressing gets slightly thicker as it cools. Give it a quick stir before you serve it for best results.
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The freeze-dried chives are what makes this dish extra special. I found them by chance when I ran out of fresh herbs, and they actually work way better than fresh ones in this particular sauce, packing the creamy mix with intense flavor without making it watery.
Keeping It Fresh
This pasta salad stays good in the fridge for up to 3 days in a sealed container. It actually tastes even better after sitting overnight as the flavors blend more. If you notice it's gotten dry when you go for leftovers because the pasta soaked up the sauce, just add a splash of plant milk and a bit of olive oil, then mix gently to bring it back to life.
Swap Options
Though cashews make the creamiest sauce, you can use sunflower seeds if you've got nut allergies. Just soak them in hot water for 30 minutes before blending. The end result won't be quite as smooth but still tastes great.
Ways To Enjoy It
This pasta salad works as a complete lunch with some added protein like chickpeas or cubed smoky tofu on top. For dinner, pair it with veggie kabobs and some crusty bread for a perfect summer meal.
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This luscious vegan pasta salad always steals the show at picnics, potlucks, or weeknight dinners—just be ready to share how you made it!
Frequently Asked Questions
- → Can I make this pasta salad ahead of time?
Absolutely! This pasta mix gets even better when made early. The tastes blend wonderfully after sitting in the fridge for several hours or even overnight. Just pop it in a sealed container and keep it cold for up to 3-4 days.
- → What can I substitute for cashews if I have a nut allergy?
If you can't eat nuts, try using soaked sunflower seeds or hemp hearts instead. Soft tofu works great too for that creamy texture. These swaps will change the taste a bit but your dish will still turn out yummy.
- → Can I use different pasta shapes?
For sure! While spiral pasta grabs the sauce nicely, you can switch to any medium pasta type like farfalle, tubes, or twists. Shorter pastas with grooves or bends will trap the creamy sauce best.
- → What vegetables can I add to this pasta salad?
This flexible dish works with lots of add-ins! Try small tomatoes, chopped peppers, fresh cucumber, lightly cooked broccoli bits, sweet corn, or leafy spinach. For extra crunch, toss in some sunflower seeds, plant-based bacon pieces, or chunks of dairy-free cheese.
- → How can I make this pasta salad gluten-free?
Just swap in your go-to gluten-free pasta instead of regular spirals. Also make sure your tamari doesn't contain gluten, and double-check that your white miso is gluten-free too, as some brands include barley.
- → Why is my dressing not as smooth as expected?
For super smooth results, make sure you've soaked your cashews long enough (20 minutes in hot water or overnight in cold water). A powerful blender works wonders here. With a regular blender, you'll need to blend longer and maybe add a splash more liquid to get it nice and smooth.