Vegan Pasta Salad (Easy & Creamy)
A vibrant, easy, and incredibly delicious vegan pasta salad perfect for any occasion. Features fresh veggies, perfectly cooked pasta, and a luscious, creamy cashew-herb dressing that's dairy-free and full of flavor. Fully customizable and a guaranteed crowd-pleaser for picnics, potlucks, or healthy meal prep!
Equipment
- Large pot for pasta
- Colander
- Large Salad Bowl
- High-Speed Blender (for dressing)
- Measuring Cups & Spoons
- Knife & Cutting Board
Ingredients
For the Salad:
- 1 pound 450g pasta (rotini, fusilli, or penne recommended)
- 1 red bell pepper diced
- 1 orange or yellow bell pepper diced
- 1/2 large cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely diced
- 1 15-ounce can chickpeas, rinsed and drained
- 1/2 cup Kalamata olives halved (optional, for Mediterranean flair)
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh dill or basil chopped (optional)
For the Creamy Cashew-Herb Dressing:
- 1 cup raw cashews (soaked in hot water for 30 mins or boiled for 10 mins, then drained)
- 1/2 cup water (plus more for thinning if needed)
- 1/4 cup fresh lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons fresh dill or parsley chopped (for blending into dressing)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (tender but still slightly firm).
- Cool Pasta: Once cooked, drain the pasta and rinse immediately with cold water to stop the cooking process and remove excess starch. Drain very well.
- Prepare Vegetables: While the pasta is cooking, chop all your vegetables and herbs. Add them to a large salad bowl along with the rinsed and drained chickpeas and olives (if using).
- Make Creamy Vegan Dressing:
- In a high-speed blender, combine the soaked and drained cashews, 1/2 cup water, lemon juice, nutritional yeast, minced garlic, Dijon mustard, salt, and pepper.
- Blend until completely smooth and creamy (this may take 1-2 minutes). Scrape down the sides as needed.
- Add the 2 tablespoons of fresh dill or parsley (for the dressing) and pulse a few times to incorporate.
- Taste and adjust seasonings. If the dressing is too thick, add more water, one tablespoon at a time, until it reaches your desired pourable but rich consistency.
- Combine: Add the cooled, well-drained pasta to the large salad bowl with the vegetables. Pour the prepared dressing over everything.
- Toss Gently: Toss all ingredients together until well combined and everything is evenly coated in the dressing.
- Chill (Recommended): For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes (or up to an hour, or even overnight) before serving. This allows the flavors to meld.
- Serve: Garnish with extra fresh herbs if desired before serving. Enjoy!
Notes
Pasta Choice: Rotini, fusilli, farfalle, or penne work well. For gluten-free, use certified GF pasta (chickpea, lentil, or brown rice pasta are great options).
Soaking Cashews: Quick soak by covering raw cashews with boiling water for 30 minutes, or boil them for 10 minutes. Drain well before blending.
Make Ahead: This salad can be made a day in advance. The flavors often improve! If it seems a bit dry after chilling, you can refresh it with a splash of water or a little extra lemon juice before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Customizations: Feel free to add other veggies like corn, artichoke hearts, or sun-dried tomatoes. For a Mediterranean twist, add vegan feta and extra oregano.
Nutritional Information: Nutritional values are estimates and will vary depending on the specific ingredients, brands, and quantities used. For precise information, please calculate using your preferred nutrition calculator.
Soaking Cashews: Quick soak by covering raw cashews with boiling water for 30 minutes, or boil them for 10 minutes. Drain well before blending.
Make Ahead: This salad can be made a day in advance. The flavors often improve! If it seems a bit dry after chilling, you can refresh it with a splash of water or a little extra lemon juice before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Customizations: Feel free to add other veggies like corn, artichoke hearts, or sun-dried tomatoes. For a Mediterranean twist, add vegan feta and extra oregano.
Nutritional Information: Nutritional values are estimates and will vary depending on the specific ingredients, brands, and quantities used. For precise information, please calculate using your preferred nutrition calculator.