Vegan Pasta Salad with Tangy Caesar Dressing
Ingredients
- pasta
- cherry tomatoes
- red onion
- chopped crispy lettuce
- rocket
- corn
- pinenuts
Tangy caesar dressing
- 3/4 cup natural cashews
- 2 tablespoons Dijon mustard
- 2 tablespoons capers
- 1 teaspoon minced garlic
- 1/2 cup water
- Juice of 1 1/2 lemons
- 1/3 cup nutritional yeast
- Salt and pepper to taste
Oil-free cheesy baked croutons
- Bread for croutons
- Nutritional yeast
- Garlic powder
- Onion powder
- Mixed Italian herbs
Preparation
Tangy caesar dressing
Soak the cashews in boiling water for at least 30 minutes, then drain and rinse.
Combine all dressing ingredients in a high-speed blender and blend until smooth and creamy.
Oil-free cheesy baked croutons
Preheat the oven to 180°C.
Cut bread into cubes and place on a lined baking tray.
Sprinkle with nutritional yeast, garlic powder, onion powder, and mixed Italian herbs, then toss to coat.
Bake for 10-15 minutes or until golden and crispy.
Salad assembly
Cook pasta according to package instructions and drain.
Chop the red onion, lettuce, and other vegetables as needed.
In a large bowl, combine the cooked pasta, cherry tomatoes, chopped red onion, lettuce, rocket, corn, and pinenuts.
Add the prepared croutons and dressing, then toss to combine.
Serve immediately or chill before serving.
Notes
This dish is quick and simple, ideal for enjoying on sunny days.
