Creamy Vegan Pasta Salad
Ingredients:
Pasta Salad:
- 8 oz (227 g) gluten-free chickpea rotini pasta
- 3 tsp oil, divided
- 4 ears corn (about 2 cups or 270 g kernels)
- 1 large red bell pepper
- 1 cup (180 g) halved cherry tomatoes
- 1 cup (120 g) chopped jicama or radishes
- 1 Hass avocado, chopped
- 1/4 cup (4 g) chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/2 fresh jalapeño, minced (optional)
Cashew Crema Dressing:
- 3/4 cup (90 g) raw cashew pieces, soaked, drained and rinsed
- 2 Tbsp nutritional yeast
- 1 garlic clove
- 2 Tbsp lime juice (about 2 fresh limes)
- 1/2 cup (120 ml) water
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Prepare pasta according to package directions. Strain, rinse with cold water until completely cool and thoroughly drain.
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Preheat oven to 425°F (220°C). On a baking sheet coated with 2 tsp oil, place ears of corn, husked and cleaned. On a separate baking sheet coated with 1 tsp oil, place red bell pepper. Roast for 30 minutes, rotating vegetables halfway through, until lightly charred all over.
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While the vegetables roast and pasta cooks, prepare Cashew Crema Dressing. In a blender, combine all dressing ingredients and purée on high speed until completely smooth. Set aside.
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Place roasted pepper in a paper bag and seal the top by rolling it closed. Let steam for 15 minutes before peeling the skin, removing the seeds and roughly chopping.
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Using a serrated knife, slice kernels off each corn cob.
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In a large bowl, combine pasta with corn, roasted pepper, tomatoes, jicama or radishes, avocado, cilantro, green onions and jalapeño (if using). Toss together with the dressing and enjoy immediately.
Notes:
Storage tip: Keep in an airtight container in the refrigerator for up to 3 days.
Simplify this recipe: Substitute 3/4 cup vegan mayonnaise or plain, unsweetened vegan yogurt instead of soaked cashews and water. Use frozen roasted corn and jarred roasted red bell pepper instead of roasting them yourself.
Make it nut-free: Substitute raw, shelled sunflower seeds for the cashews.
Make it nightshade-free: Substitute lightly steamed chunks of zucchini for the tomatoes, opt for radishes instead of jicama and use raw shredded carrots (about 1 cup or 110 g) instead of red bell pepper. Omit the jalapeño and substitute 1/2 tsp cumin for the smoked paprika.
Make-ahead tip: Store the salad and dressing separately, mixing together just before serving. You may need to add an extra splash of water to blend smoothly. Keep uncut avocado separate to avoid browning, chop and add to salad just before serving.
Nut soak note: If you have a high-speed blender, you can skip soaking your nuts or seeds. If you don’t have a high-speed blender, you can either soak your nuts or seeds in water for 4 hr, or you can do a “quick soak” by covering them with water in a pot and bringing it to a boil. Once the water boils, remove them from the heat and let them sit for an hour.
Nutrition Information Per Serving:
293 calories, 12.3 g total fat, 1.9 g saturated fat, 3.3 g polyunsaturated fat, 5.6 g monounsaturated fat, 0 mg cholesterol, 325 mg sodium, 715 mg potassium, 37.6 g total carbohydrates, 7.4 g fiber, 7.7 g sugar, 12.6 g protein, 3% calcium, 20% iron
